How to make
Separate the skin of the fish fillet with a sharp knife. Finely chop the meat, the size of the pieces is according to your taste - it can be almost like minced meat or chopped into larger cubes.
Squeeze the juice of half a lime on the tuna. If the citrus is small, just add all its juice. Add sesame oil or olive oil, soy sauce, ginger and finely chopped red onion. Optionally, add salt, but be sure to try it first, since the soy sauce is also salty.
Stir and let the fish for the tartare stand for at least 30 minutes. For those of you who are worried about eating raw fish, there is an option to leave it in the fridge for 24 hours and that way, in addition to marinating wonderfully, it will no longer look raw and my impression is that after a longer stay it becomes more delicious.
The other part of the tartare will consist of the avocado. Also cut it into small pieces and season it with lime juice and salt. If you like spicy food, add a teaspoon of the wasabi paste. You can also add it to the fish.
Grab a square ring and place it in a serving platter. At the bottom put a thick layer of avocado, by pressing it lightly to take the shape of the ring. Add on top a thick layer of fish, by squeezing out the liquid it has released.
Drizzle with balsamic vinegar - more on the side for decoration than on the tartare itself.
Serve your elegant tuna and avocado tartare appetizer with a glass of fine white wine.
Enjoy your meal!
Tip: When cooking raw fish, always freeze it in advance for 24 hours! This will avoid and destroy all possible parasites that could be in it and cause gastrointestinal disorders.
