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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.

Ingredients

Recipe for 4 persons

For the tuna tartare

480 Gr
Yellowfin tuna
1 Unit(s)
Granny smith apple
15 Sprig(s)
Chives
1 Unit(s)
Shallot
1 Unit(s)
Lime
30 Gr
Japanese pickled ginger

For the avocado mousse

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

For the croutons

0.50 Unit(s)
Baguette

Meslun Salad

4 Handful(s)
Salad mix
30 Ml
White balsamic vinegar
30 Ml
Olive oil
5 Gr
Fleur de sel
3 Turn(s)
White pepper
  • Olive oil
  • Salt and pepper
Tuna tartare with marinated ginger and avocado mousse

Preparation time: 30 min

Preheat your four at 400 °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.

Class with similar recipe

Wednesday, November 13th12:15 to 13:15
Old Montreal
26$ / pers.
MIDI EXPRESS

MIDI EXPRESS

30 min of cooking class + 30 min of tasting = 1h of fun.

  • Tuna tartare with marinated ginger and avocado mousse
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26$ / pers.
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