Classic Tuna Tartare with Lime, Capers, Avocado and Radish
Inspired by techniques from NYT Cooking.
Finely diced raw tuna dressed with lime, olive oil, capers, chilli and coriander, moulded into rounds and served with fanned avocado, radish and chives.
Always check the labels of the products you use.
Method
- 1
Mellow the onion. Cover the diced onion with cold water for 5 min, then drain and pat it dry. The soak takes off its sharp edge so it does not overpower the tuna.
- 2
Dice the tuna. Cut the fish into 5 mm slices, then strips, then small, even cubes, and keep them in the bowl over ice. Even pieces give a neat look and a pleasant texture.
- 3
Whisk the dressing. Combine the lime juice, oil, garlic, chilli, capers, salt and pepper in the small bowl.
- 4
Mix at the last minute. No more than 10 min before eating, fold the dressing, onion and coriander through the tuna and leave it in the fridge for 5 min. Much longer and the lime begins to cure the fish, turning it opaque.
- 5
Mould and serve. Press a quarter of the tartare into the ring on each cold plate and lift it off. Slice the avocado, brush it with lime to stop browning, fan it beside the tartare and top with radish slices and chives.
Storage
Fish tartare must be eaten straight away; discard any leftovers. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- sharp knife
- small bowl
- bowl set over ice
- 8 cm ring mould
- 4 chilled plates
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 269 kcal |
| Protein | 25.6 g |
| Carbohydrate | 6.2 g |
| of which sugars | 1.2 g |
| of which free sugars | 0.2 g |
| Fat | 16.1 g |
| of which saturates | 2.4 g |
| Fibre | 3.1 g |
| Salt | 0.99 g |
Protein per 100 kcal
9.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
