Tuna and Avocado Tartare Crostini
Photography by Aaron McLean.
The tuna can be prepared ahead and refrigerated, but don’t add the avocado or dressing until just before serving or the acid in the lime juice will ‘cook’ the fish. Buy the crostini or make your own by brushing thin slices of baguette with olive oil and baking in a 180°C oven until golden and crisp.
Serves: 4
INGREDIENTS
300 grams tuna
1 avocado
3 tablespoons olive oil
2 tablespoons lime juice
½-1 teaspoon wasabi paste
sea salt and freshly ground pepper
1 tablespoon finely chopped chives
To serve
crostini
METHOD
Trim the blood line and any sinew from the tuna and cut it into small dice.
Peel the avocado, remove the stone and cut the flesh into small dice the same size as the tuna.
Whisk the olive oil and lime juice in a bowl then whisk in the wasabi paste, adding more for a spicier flavour. Season and gently fold in the tuna, avocado and the chives.
To serve: Place the tartare in a bowl and serve with crostini.
Menu: Serve these to start; followed by Jerusalem Artichoke Soup with Artichoke Chips, then Roast Duck with Grape and Almond Agrodolce served with Potato Rostiand Green Beans with Spinich, Lemon and Garlic. Enjoy Affogato with Biscotti to finish.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.