Tuna and Avocado Tartare
Description
(serves 6 as entrée or lunch dish)
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
METHOD
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.
