Thursday, December 21, 2006
Tuna Tartare with Avocado Salsa and Parmesan Crisps
Portion: Serves 6
1 cup freshly grated parmesan cheese
1/2 fresh long red chilli, sliced very thinly
400g tuna sashimi
1 avocado, chopped finely
3 small tomatoes, seeded, chopped finely
1 small red onion, chopped finely
1/3 cup loosely packed fresh coriander leaves (or cilantro)
Chilli Lime Dressing
1/2 fresh long red chilli, sliced thinly
1 tsp finely grated lime zest
1/3 cup lime juice (about 2 to 3 limes)
1 clove garlic, crushed
2 tsp finely chopped coriander leaves or stem
2 tbsp olive oil
Preheat oven to 400F
Combine cheese and chilli in small bowl. Drop 1 tbsp of cheese mixture on a parchment lined cookie sheet, flatten slightly. Repeat until all cheese mixture is used. (you may need to do this in batches) Bake in oven for 3 minutes or until browned lightly. Remove from oven; stand until parmesan crisps set.
Meanwhile, place ingredients for chilli lime dressing in mixing bowl and whisk well.
Using a clean knife and cutting board, cut tuna into 5 mm cubes. Place in a medium bowl and mix in half the dressing. Toss to combine.
Place avocado, tomato, onion and coriander in another medium bowl with remaining dressing; toss to combine.
Press a quarter of the tuna into a ring mold set on a serving plate; remove ring. Top with salsa. Repeat with remaining tune.
Serve tartare with parmesan crisps.
Tuna sold as sashimi has to meet stringent guidelines regarding its handling and treatment after leaving the water. Buy from a reliable supplier.
If you do not have a ring mold, make one with an empty can (such as a salmon can) by cutting open both ends with a can opener.