tuna and avocado tartare with citrus and chilli saffron
SERVES 4 TUNA TARTARE
5g Coriander, chopped 2ml Castor sugar 15ml Soy 5ml Olive oil 250g Tuna, chopped into
5mm x 5mm cubes 60g Cherry tomatoes,
chopped 60g Cucumber, chopped
into small cubes 1 Lemon, squeezed
1 Avocado, chopped 5g Basil, chopped 5ml Olive oil 1 Lemon, squeezed
1 Lemon, squeezed
and zested 1 Lime, squeezed and zested 1 Orange, squeezed
and zested 10g Parsley, chopped 30ml Olive oil Pinch of salt
SAFFRON CHILLI MAYONNAISE
Pinch of saffron 1 Red chilli, chopped 100g Mayonnaise
3 Oranges, segmented 4 Bread sticks Coriander mix the coriander, sugar, soy and olive oil together to form a dressing. in a bowl, mix the tuna, tomatoes and cucumber, season with the soy dressing and lemon juice.
Combine the avocado, basil, olive oil and lemon juice. mix gently so that the avo breaks into a pulp.
Combine the citrus juices, parsley and olive oil. add a pinch of salt. mix well.
Place the saffron in 5ml of hot water and allow to infuse for a few minutes. add the infused saffron water and chilli to the mayo and stir well.
divide the avo and tuna tartare into four plates. in a metal ring, place the avo pulp on the bottom, top with the seasoned fish tartare. using a spoon, gently mould the tartare into the ring’s shape. remove the metal ring.
Place three orange segments evenly spaced around the tartare. drizzle the saffron mayo and citrus gremolata around the tartare. Garnish with a bread stick and sprigs of fresh coriander.