Tuna and Avocado Tartare
Description
(serves 6 as entrée or lunch dish)
Photo: Ross Giblin "The Dominion Post"
Serve in small bowls and accompany with thinly sliced bread, lightly grilled or toasted so it becomes crispy.
INGREDIENTS|
200g-250g tuna (skin removed and trimmed of any bloodline) 1 firm, ripe avocado (halved, stoned, peeled and diced) 1/4 telegraph cucumber (peeled, cored and diced) 45ml (3 tbsp) lemon juice |
30ml (2 tbsp) avocado oil 2 tbsp torn Italian parsley leaves 2 tbsp torn mint leaves 1 tbsp chopped chives 1/2 tsp flaky sea salt 1/8 tsp freshly ground black pepper |
· Cut tuna into small cubes.
· Place tuna, avocado and cucumber into bowl and drizzle with lemon juice and avocado oil.
· Add parsley, mint and chives with salt and pepper. Gently toss together and serve.
