Tuna tartare with guacamole
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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.
First published in 2016
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Ingredients
Metric
Imperial
Tuna tartare with guacamole
- 360g of tuna, (fresh) cut into 1cm cubes
- 50g of red onion, finely chopped
- 2 limes, juiced and zested
- 20g of coriander leaves, coarsely chopped (reserve a few for garnish)
- 2 avocados, ripe
- extra virgin olive oil
- salt
- pepper
To serve
- mixed salad leaves
- edible flowers
SAVE RECIPE
Equipment
- 4 small ring moulds
Method
1
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)
- 360g of tuna, (fresh) cut into 3mm cubes
- 25g of red onion, finely chopped
- 1 lime, juiced and zested
- extra virgin olive oil
- salt
- pepper
2
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
- edible flowers
- mixed salad leaves
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