Swordfish and avocado tartare
Even with the same fish, the fat content and flavor will vary depending on the part and individual fish used, so it's best to taste and add the seasonings little by little to avoid any mistakes. We also recommend eating it on toast or baguette
How to make it
1
Thinly slice the onion and place in ice water for a few minutes
2
Remove the skin and seed from the avocado, cut into 6-7mm cubes and place in a bowl. Cut the swordfish in the same way, then add to the bowl and mix with the avocado
3
Add roughly chopped myoga and shiso leaves, chopped capers, drained onions, and [A] to a bowl and mix lightly with a spatula
4
Taste and adjust seasoning with salt, soy sauce, etc. Use a spoon to serve on a plate and top with chopped chives, chives, shiso flowers, red cabbage sprouts, chervil, etc. to complete
Materials for 6 people
-
- Bite tuna
- 150g
-
- Avocado
- 1/2 pieces
-
- Onion
- 1/4
-
- Myo
- 1 piece
-
- Ooba
- 5 sheets
-
- capers
- 15g
-
[A]
- soy sauce
- 1 tsp
-
- mayonnaise
- 15g
-
- salt
- A little
-
- White pepper
- A little
-
- Lemon juice
- A little
-
-
Olive Oil
Ardoino Extra Virgin - A little
-
Olive Oil
-
- finely chopped chives
- A little
-
- For assatsuki
- A little
-
- For sible
- A little
-
- For flower topping
- A little
-
- Red cabbage sprout topping
- A little
-
- For selfie
- A little
[PR]
Seasonal Recommendations
It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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