Tuna tartare with marinated ginger and avocado mousse
Mains, Fish, Seafood & Shellfish
Knife-cut red tuna tartare seasoned with Japanese pickled ginger, green apple and chives all accompanied by an avocado mousse and some croutons.
IngredientsRecipe for 4 persons
For the tuna tartare
For the avocado mousse
For the croutons
- Olive oil
- Salt and pepper
Preparation time: 30.00 min
Preheat your four at 400.00 °F
- General preparation
Cut the tuna into very small dice, taking care to remove all the white membranes. Cut . Lime zest and get his juices. Cut the apple into small dice and mix immediately 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 chili paste. Mix until smooth. Adjust the seasoning and set aside.
- Coutons preparation
Slice the baguette at an angle to get your croutons. Place them on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for about 10 minutes until crisp.
- 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.
- Mix salad
Once all the ingredients for the dressing are well blended together, pour on the salad just 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 readjust the seasoning to perfection.
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