This vibrant tuna tartare recipe from chef Daniele Usai is served atop a creamy homemade guacamole – just make sure the avocados are extra ripe for a silky smooth finish. This dish is very quick and simple to make, but using ring moulds for plating gives it a beautifully refined appearance.
To begin, place the cubed tuna in a bowl with a generous glug of extra virgin olive oil, some salt, pepper, half of the lime juice and zest, half the onion and half the coriander. Mix gently but thoroughly and chill until needed
10g of coriander leaves, coarsely chopped (reserve a few for garnish)
To make the guacamole, destone the avocado and scoop the flesh into a bowl. Mash well until smooth, season with olive oil, salt and pepper then stir in the remaining lime juice and zest, onion and coriander. Mix well until evenly combined
2 avocados, ripe
pepper
25g of red onion, finely chopped
1 lime, juiced and zested
10g of coriander leaves, coarsely chopped (reserve a few for garnish)
extra virgin olive oil
salt
3
Place a ring mould on each plate and half-fill with guacamole. Top with the tartare, remove the moulds and garnish with the reserved coriander leaves, some mixed salad leaves and edible flowers
Daniele Usai has turned the sleepy seaside town of Ostia into a destination for gourmands worldwide thanks to his relaxed, simple approach to cooking local ingredients.
