Tuna tartare with mango and avocado is the perfect way to celebrate the flavors of summer, featuring fruity, exotic notes that will surprise even those who might not typically opt for such combinations. All you need are a sharp knife and the freshest tuna—these are the two essentials for this dish. The rest can be filled with good music in the background and your favorite ingredient combinations. This recipe doesn’t require you to turn on the stove or oven and is perfect for preparing with a partner. It makes for a wonderful starter, ideal not just for a summer dinner but also for fun, laughter, and good vibes. Serve this tuna tartare alongside a chilled white wine—a New World Sauvignon Blanc would be a delightful choice.
How to Prepare Tuna Tartare with Mango and Avocado
Start with the Tuna: Begin with about 250-300 g of fresh tuna. Using a sharp knife, cut it into small cubes and place them in a bowl. Add finely chopped shallots, grate a bit of ginger, and pour in the juice of half a lime, a tablespoon of soy sauce, and a drizzle of olive oil. Mix well, and season to taste with Maldon salt and freshly ground pepper. Give it another stir, then fold in finely chopped chives and two-colored sesame seeds, mixing once more. Cover the bowl with plastic wrap and refrigerate while you prepare the other ingredients—this allows the flavors to meld beautifully.
Next, Prepare the Mango: Peel the mango and cut it in half. Dice one half into equal cubes and place them in a bowl. Finely chop a handful of fresh cilantro and add it to the mango. Season with a chopped chili pepper—fresh during the summer or dried if that’s what you have on hand. Remove the seeds if you prefer a milder flavor. Finish with the juice of half a lime and a drizzle of honey, then mix everything well. Cover the bowl with plastic wrap and refrigerate.
Make Mango Purée: Use the remaining half of the mango to create a purée by blending the fruit until smooth. Prepare a piping bag to decorate the plate with the mango purée.
Finally, Prepare the Avocado: It’s wise to save the avocado for last, as it oxidizes quickly and you want to maintain its vibrant color. Peel it, then dice it and place it in a bowl. Drizzle with a bit of lemon juice to prevent browning.
Plating: Use a metal ring to mold the tuna tartare on the plate. Start with a layer of avocado, gently pressing it down with the back of a spoon, followed by a thin layer of tuna, then a layer of mango, and another layer of tuna. Use the piping bag to add decorative dots of mango purée around the edge of the serving plate. Finish with two sprigs of chives placed on top of the tuna tartare tower.
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