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

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.