How about settling down to a fresh, light meal on these it’s-so-warm-I-could-pinch-myself days? This is from the same recipe I posted a while ago, only this time I served it on top of crisp multiseed flatbreads to make a more substantial meal for dinner.
It wouldn’t be an overstatement that I felt particularly virtuous chomping this down. Healthy fats from avo, tick. Oily fish brilliant for complexion, tick. Seeds for fibre, tick. Let’s pretend I didn’t have pulled pork in a brioche bun and ribs for lunch shall we?
I first had this dish at Barrafina in Soho many moons ago, amongst other stellar dishes. The excitement of sitting at the bar watching the chefs cook meat and veg on the plancha, trying to guess which one would be yours and that huge leg of jamon iberico staring you down, daring you to eat it was unbeatable. Get there early and join the queue, they only take bookings for groups of 8 or more.
This dish is brilliant for entertaining as it can be prepared well in advance with just the assembly required at the last minute, plus it looks thoroughly impressive with the jewelled tuna sitting on that lime green bed of avocado. (No need to tell your guests how simple it was to make!) Or have it as a light lunch spread on crisp toast.
Tuna Tartare (modified from Barrafina cookbook)
Serves 4 as a tapa or 2 for lunch
2 ripe avocados, peeled
A small bunch of coriander, chopped (I used spring onions as I didn’t have any coriander)
1 garlic clove, peeled and crushed
Salt and black pepper
50ml olive oil
Juice of 1/2 a lemon
Juice of 1 1/2 limes
400g loin of tuna
20g sesame seeds
50ml sesame oil
40ml light soy sauce
- Start of by making the guacamole. Mash the avocados with a fork, and add in the coriander, garlic, salt and pepper to taste, the olive oil and a little of the lemon and lime juice. I like mine with a little texture still, but feel free to blitz in a food processor if you like a smoother consistency.
- Prepare the tuna. Slice the tuna into 1cm slices, then into 1cm strips, and then further into 1cm cubes. Mix the tuna with the sesame seeds, sesame oil and light soy sauce.
- To serve, place an 8cm ring mould on a plate. Spoon a quarter of the guacamole into the ring, and smoothen the top, then add a quarter of the tuna and sprinkle with coriander or spring onions and more sesame seeds.