The other day I was going through my older posts, when I was not-so-experienced in presentation… and I was appalled by the pictures in the first post of tuna tartare. So I made it again today for lunch with a few changes. This recipe made three little portions.
[100% organic & wild Hawaiian yellow fin tuna]
- 4 oz. fresh ahi tuna, diced (or any sashimi grade fish)
- 1 TBS olive oil
- 1 large ripe avocado, peeled and diced
- 1 lemon, juiced and 1 tsp zest reserved
- Salt & pepper
- 1 small shallot, minced
- 1 tsp AP flour, sifted
- Canola oil, for frying
- Baguette slices
In a pan on medium heat, heat up the canola oil. Toss shallots with flour and fry for 30 seconds, or until golden brown. Remove and drain on paper towels.
Toss the tuna the olive oil and season with salt and pepper to taste. Add the lemon zest in and toss. Toss the avocado with the lemon juice and season with salt.
Place the avocado on the bottom, then put the tuna on top of the avocado and finish with the shallots. Serve with toasted baguette slices.