A colorful and ultra fresh tartare made of lightly wasabi spiced tuna, cilantro-lime avocado dices and watermelon for a fresh start this summer!
It’s hot, I don’t know for you but here in Spain it’s just terribly hot outside. No way I’m going to cook anything on the stove for a while… I need freshness, I need light, I need easy-breezy, so no better recipe for hot summer nights than a nice tuna tartare, right?
Better safe than sorry
Tartares, whether it’s beef, salmon, tuna, are so easy to make and frankly super delicious but it’s a raw meat and as with any raw meat you need to take a few precautions in order to not get an unpleasant surprise at night…
Here are my golden rules:
- Ask your favorite Fishmonger if he does have a piece to eat raw, they usually cost a tad more but don’t play with this factor, don’t pick up any random piece, it might cost you otherwise…
- Come prepared at the FishMonger with a bag that keeps the temperature stable, plus an ice pack if it’s a long way back home
- Buy the fish last minute so it doesn’t warm up while you shop around, buy fish than straight home
- First thing home, obvious one, throw the fish in the fridge
- Before manipulating the fish, CLEAN YOUR HANDS, this is the most important rule
- Be sure to have clean cutting mat and knife
- The lime marinade will help disinfect the surface of the fish if there are any pathogens left so give it a good 30 minutes in the fridge to let the marinade make its magic.
- Take out the fish from the fridge when ready to serve, don’t let it on the counter too long before serving
With the help of those few rules you should be have a great summer without stomach worries.
A tuna story
I usually don’t do personal stories here, but just because this one is close to my heart… My astrological sign is Pisces, I spend my childhood in the pool doing synchronised swimming, then I’ve moved closer to my element by taking diving classes. Today I do love to go diving when the wallet permits it. The last time I went diving was up north of Barcelona, at the far end of the national park Cap Creus, where I’ve add the most magical encounter of my diving career; a magestic tuna looking right at me. He was about 1.5 metres long floating with agility there higher than us in the deep blue sea, looking at me through those big round eyes. He was probably judging us, humans, doing our bubbles and moving quite uneasy underwater… thinking we must not be from around here… I couldn’t believe my eyes, a freakin tuna was looking right at me! I’ve never heard of anyone seeing one while diving, since it’s usually a deep sea fish. That magical moment lasted a second before, I’ve tried to show the fish to my buddy and “poof” he was long gone. You know when you witness such an fantastic thing and you are just so high for hours after that… Since then I’m always thinking of this amazing encounter when I eat tuna… such a beautiful elegant fish under and over water.
So let’s do this tartare!
Tuna, Avocado and Watermelon Tartare
Makes 2 portions | Preparation: 45 minutes | Difficulty: easy
- 250g fresh tuna cut into small 1 cm cubes
- 1/2 lime
- 1/4 tbsp wasabi (1cm long from the tube)
- 1 tbsp of olive oil
- salt and pepper
- 1 avocado cut into small 1 cm cubes
- few leaves of Cilantro finely chopped
- 1/2 lime juice
- salt and pepper
- 250g watermelon cut into small 1 cm cubes
- Start by mixing all the ingredient of the tuna tartare and let marinate in the fridge for 30 to 40 minutes
- during that time cut the watermelon and add a sprinkle of salt on it to let the water come out, leave in a sieve
- 10 minutes before serving make the avocado mix
- In the centre of a plate, add a cookie cutter about 10 cm diameter fill with a layer of watermelon, topped with the avocado mix and finally the tuna
Serve with a few black sesame seeds and cilantro leave. Enjoy!