FREE Shipping when you spend over $80 || Australian Customers Only

Weekly recipe: Tuna tartare with avocado

After Christmas, there is nothing better than a good, fresh and light dish.

_________________________________________________________________________

Ingredients

Dressing

  • 2 teaspoons finely grated lime zest or 4 kaffir lime leaves
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sugar
  • 2 tablespoons plus 2 tsp. soy sauce
  • 2 tablespoons red vinegar
  • 2 tablespoons grated peeled ginger

Tuna

  • 10 ounces albacore or bigeye tuna, minced
  • 2 tablespoon olive oil, divided
  • 1 teaspoon minced seeded red or green Thai or serrano chile
  • 1 teaspoon minced shallot
  • Kosher salt
  • 1 avocado, halved, pitted
  • 4 radishes, thinly sliced
  • Chili and spice Olive Oil

__________________________________________________________________________

Recipe Preparation

Dressing

  • Combine lime zest, lime juice, sugar, and 2 Tbsp. water in a small saucepan. Bring to a boil; remove from heat. Cover and let cool completely. Strain through a fine-mesh sieve into a medium bowl.

  • Whisk in soy sauce, vinegar, and ginger to lime mixture to blend. DO AHEAD: Dressing can be made 2 days ahead. Cover and chill.

Tuna

  • Toss tuna with 1 Tbsp. olive oil in a medium bowl; add chile and shallot; season lightly with salt. Scoop avocado flesh into another medium bowl; mash with remaining 1 Tbsp. olive oil. Season with salt.

  • Divide avocado among small bowls. Top each with some tuna mixture, then 1/4 of the radish slices. Spoon dressing over avocado and drizzle radishes lightly with chili oil.