tuna and avo­cado tartare with cit­rus and chilli saf­fron

Glamour (South Africa) - - THINK -

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

AVO­CADO PULP

1 Avo­cado, chopped 5g Basil, chopped 5ml Olive oil 1 Lemon, squeezed

CIT­RUS GREMOLATA

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

GAR­NISH

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.

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