Tuna tartare with an avocado mousse and a panko crumble

Fish, Seafood & Shellfish, Vegetables and Fruits, Salted, Brunch

Knife-cut tuna tartare seasoned with Japanese pickled ginger, green apple and chives accompanied by an avocado mousse and some panko crumble.


Recipe for 12 Tapas

For the tuna tartare

480 Gr
Yellowfin tuna
1 Unit(s)
1 Unit(s)
1 Tbsp
Roasted sesame oil
2 Tbsp
White sesame seeds
0.25 Tsp
Wasabi powder
4 Leaf(ves)
Thai basil
1 Tsp
Soy sauce

For the avocado mousse

2 Unit(s)
1 Clove(s)
4 Drop(s)
Chili paste (sriracha)

Crumble Panko

8 Tbsp
Japanese breadcrumbs (panko)
75 Gr
  • Salt and pepper
  • Olive oil

Preparation time: 30 min

Preheat your Oven at 400 °F

  • General preparation

    Cut the tuna into very small cubes, taking care to remove all the white membranes. Zest and then juice the lime. Cut the apple into small cubes and immediately mix with a dash of lime juice. Chop the pickled ginger. Chop the chives and shallots. Scoop out the avocado flesh.

  • Avocado mousse preparation

    In the bowl of a blender, put the avocado, remaining lime juice, the garlic and the chili paste. Mix until smooth. Adjust the seasoning and set aside.

  • Tartare preparation

    In a bowl, mix the tuna with the apples, lime zest, ginger, shallots and chives. Add a drizzle of olive oil, salt and pepper and set aside.

  • Panko crumble

    In a hot skillet with butter, toast the panko to reach a nice golden brown color.  Let cool at room temperature before serving.

  • To serve

    Use a ring mold to serve your avocado mousse with the tartare on top. Remove the ring mold and serve with a few croutons.

Balanced seasoning is the key to a successful tartare. Feel free to try it out a few times to adjust the seasoning to perfection.  Always taste and season accordingly!

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