Tuna and avocado tartare
Even with the same fish, the fat content and taste vary depending on the part and individual used, so if you add seasonings little by little while tasting them, you won't make any mistakes. It is also recommended to serve it on top of toast or baguette.
How to make it
1
Slice the onions into thin slices and place in ice water for a few minutes.
2
Remove the skin and seeds of the avocado, dice 6-7mm squares and transfer to a bowl. Cut the tuna in the same way, place in a bowl and combine with the avocado.
3
The roughly chopped myo each is, add the shiso leaves, chopped capers, squeezed onions, and [A] to a bowl and mix gently with a spatula.
4
While tasting, adjust the flavor with salt, soy sauce, etc. Use a spoon to serve on a plate and topped with chopped clams, shibulette, shiso flowers, red cabbage sprouts, selfie, etc.
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
-
- chopped in small
- 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]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
