This is one of those combinations that sounds unexpected but makes complete sense once you taste it. The richness and butteriness of ripe avocado is a perfect foil for fresh, clean tuna tartare – they work together in the same way tuna and avocado do in a sushi roll. We love serving this as a starter or as part of a bigger spread, piled high on a crispy corn chip or with crackers.
As with all raw fish preparations, the quality of the tuna is everything. Use the freshest sashimi-grade tuna you can find, and this dish will sing.
Tuna Tartare Guacamole
Serves 4–6 as a starter
You'll need
- 300 g sashimi-grade tuna, finely diced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- juice of ½ lime
- 2 ripe avocados
- juice of 1 lime
- 1 small red onion, very finely diced
- ½ long red chilli, finely chopped (optional)
- small handful of coriander leaves, roughly chopped
- salt flakes
- corn chips or crackers, to serve
How to make it
Combine the diced tuna with the soy sauce, sesame oil and lime juice in a bowl. Toss gently to coat, then set aside in the fridge while you make the guacamole.
Halve the avocados and remove the stones. Scoop the flesh into a bowl and add the remaining lime juice, red onion and chilli if using. Mash with a fork to a rough consistency – you want some texture. Fold through most of the coriander and season well with salt flakes.
Spread the guacamole across a serving plate or into a bowl. Spoon the tuna tartare evenly on top. Scatter over the remaining coriander. Serve immediately with corn chips or crackers.
This recipe is from The Fishmonger's Son Cookbook — available in-store at 781 Nicholson Street, Carlton North — come and say hello.