This is a tasty low carb meal, inspired by Michel Roux Jr. You can add toasted sesame's to the tuna sauce and spring onion as well. The key to this dish is the tuna, make sure you source it from a good fish monger and that it is sushi grade, see my link below for more.
1 Tuna Loin Steak (Sushi Grade) - How to get sushi grade fish
1 tsp Chilli Flakes (use finely diced fresh chilli if possible)
1 tsp finely diced ginger
2 tablespoons soy sauce
1 tablespoons honey
1 tablespoon rapeseed oil (can use sesame oil as option)
1 tablespoon of 'roasted' sesame oil (can use sesame oil as option)
Dice the tuna into cubes and place into a chilled bowl
Add the chilli flakes, ginger and spring onion
Add soy sauce, honey and oils into a bowl and give a good mix. Combine into the tuna and mix. Keep it well chilled while you make the avocado (over a bowl of ice is ideal). You can of course serve it as is, with some griddled bread, just add a small handful of finely diced coriander and a squeeze of lime immediately before serving.
1 Lime juice
1 tsp Sriracha (spicy chilli sauce)
small handful finely diced Coriander
salt and pepper to season
Peel the avocado, dice similar to the tuna then immediately roll it in the lime juice to prevent oxidation. This stops your avocado turning dark. Add the remain ingredients and mix gently, to keep its shape.
If you have ring moulds use these to mould your tuna and then serve the avocado on top. If not, simply fill half of the avocado filling into a small bowl then the remainder with the tuna and packed it down nicely. Put the bowl upside down on a serving dish and removed the contents. I had to try it this way as I don't have a mould. It wasn't perfect, I had to shape it by hand but it looked ok considering. Add the crispy shallots on top and serve with a sprig of coriander and two large grilled prawns (see below).
Crispy Shallot Topping - Optional
Chop one or two shallots into short strands
Season two tablespoons of flour with sezcheun pepper (plain is fine) and salt
Toss the shallots into the flour
Heat some oil for frying in a saucepan, add the coated shallots and cook until golden brown.
Add as a topping to your tartare
|Grill Prawns & Chorizo|
4 Large Tiger Prawns
Half a large chorizo Sausage
Spanish or Croation olive oil - I use Croation olive oil from Hvar - as its the best in the world!
Peel and de-vein the prawns and slice the chorizo. Season with sea salt and pepper and lay on a flat baking tray with a glug of olive oil, coat the prawns in the oil.
Under a high oven grill (put it on max) be sure to leave the door open and do not leave it un-attended. Grill the prawns and the sausage until the meat turns white and is sizzling and crispy. Take the tray out and flip the prawns and sausages over and grill the underside. Remove from the grill and squeeze half a lemon over the prawns serve with tartare and a drizzle of oil that was rendered out of the sausage meat.