If you have super fresh tuna on hand, this is a stunning starter – the orange and chilli cut through the rich fish and avo beautifully.
Chopping the fish is a bit of effort, but think of it as therapy. Importantly, you must not let the fish sit in the lemon juice, or it will cook – mix through right before plating and serving.
This was adapted slightly from a yotam ottolenghi recipe that was posted on the Guardian website a few years back.
Tuna tartare with orange, chilli and avo
- 300g Fresh tuna, diced into 0.5cm cubes
- Grated zest of 1 orange
- 1 Red chilli, seeded and cut into 0.5cm dice
- 1/3 red pepper, cut into 0.5cm dice
- 2 Medium, ripe tomatoes
- 2 Tbsp Lemon juice
- 1 ripe avocado, cut into 0.5cm dice
- 1 tsp ground cumin
- 2 handfulls fresh coriander, washed and chopped finely
- 1 large spring onion, thinly sliced
- salt, pepper and olive oil
- cut the tops off the tomatoes, squeeze out the seeds and grate the flesh on a coarse grater, using the skin to protect your hands. Discard skins afterwards.Put the tomato pulp in a sieve and drain while you dice your other ingredients.
- Mix the orange rind, chilli, red pepper and tomato flesh in a bowl with 1 tsp of salt, a good grind of pepper, 1 tbsp of lemon juice and the cumin.
- Mix the diced avocado with the coriander, spring onion, the other tbsp of lemon juice, salt, pepper and a glug of olive oil, and mix well. if making ahead of time, put cling wrap on and press it down to the surface of the avocado so there is no air contact - this will stop the avo from browning.
- Right before serving, mix the diced fish into your tomato mixture, taste and add more salt or lemon juice if necessary. To plate, use any cylindrical utensil such as a cookie cutter, ring mould, cut off coke can etc. Start with a layer of the fish, and add the avocado mixture on top, press down and remove the mould.