I prefer most my fish raw, marinated or cold smoked. Maybe it’s in my Scandinavian genes or maybe it’s because I love sushi so much. Regardless, I like to try new fresh recipes with raw or marinated fish.
This version of tuna tartare is very easy to make, and feels really fresh on your palate, which is just what I like. No need to over-complicate matters when you’re using good ingredients.
Do remember to choose a sustainable tuna, like pole-caught yellow fin tuna.
Tuna tartare with avocado, 2 starter size portions
Most important when eating raw fish is to make sure it’s super fresh. And that you freeze it before you eat it if it’s a wild fish, to kill of any bad bacteria. Farmed fish usually doesn’t have the same bacteria, but if you’re unsure do freeze it first – better to be safe than sorry. Most fish is transported frozen, if that’s the case you don’t need to refreeze it.
120 g sustainable tuna
1 lime, the juice
4 spring onions
small bunch oriander
a few drops Tabasco
1-2 tsp olive oil
a few splashes Worchestershire sauce
salt and pepper
Trim the fish and cut into small cubes. Place in a bowl. Chop the spring onions and coriander.
Spoon the avocado into a bowl and mash with a fork. Season to taste with lime juice, Worchestershire sauce, salt and pepper.
Season the tuna with Tabasco and lime juice. Add some olive oil to coat it. Add salt and pepper.
Divide the avocado mash between two plates and shape into circles. Top with the tuna tartare and decorate with spring onions and coriander.