Tuna, Avocado Tartare is an elegant, fresh and colourful tartare made of lightly spiced tuna, cilantro-lime marinated avocado and juicy watermelon for a fresh bite!
It’s hot, I don’t know about you but here in Spain, it’s just terribly hot outside this summer. 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 this tuna, avocado tartare, right?
Better Safe than Sorry
Tartare, whether it’s beef, salmon or tuna, is so easy to make and frankly super delicious BUT being made with raw meat/fish you need to be extra careful with its manipulation and the quality of the product.
Tartare’s Golden Rules
- Ask your favourite Fishmonger if he does have a sashimi-grade fish, they usually cost a tad more but are well worth it!
- 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 meat/fish then straight home.
- The first thing home, an obvious one, is in the fridge right away!
- Before manipulating the fish, CLEAN YOUR HANDS, this is the most important rule of all.
- Be sure to have a 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.
This way you’ll be safe to enjoy this fresh summer bite
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 synchronized swimming, then I moved closer to my element by taking diving classes. Today, I do love diving when my wallet permits. The last time I went diving was up north of Barcelona, at the far end of the national park of Cap Creus. That’s where I’ve added the most magical encounter of my diving career; a majestic tuna looking right at me.
Well, they are a smaller type of tuna living in the Mediterranean sea, called Bonito. 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 uneasily underwater. Probably thinking we weren’t from around here.
I couldn’t believe my eyes, a freaking 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 millisecond before he vanished. I tried to show the fish to my buddy and “poof” he was long gone. You know when you witness such a 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.
Other tartare or ceviche recipes you might like:
So let’s do this tartare!
Tuna, Avocado Tartare
- 250 g fresh tuna
- 1/2 lime
- 1/4 tsp wasabi paste
- 1 tbsp olive oil
- salt and pepper
- 1 avocado (cut into small cubes (1cm))
- 1 hand cilantro leaves (finely chopped or mashed in a mortar)
- 1/2 lime
- salt and pepper
- 250 g watermelon (cut into small cubes (1cm))
- Start by mixing all the ingredients of the tuna tartare and let rest 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, over a bowl in the fridge.
- 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.
- Gently take off the cookie cutter and garnish with black sesame seeds and cilantro leaf.