For the tartare:
- 300 g sushi grade tuna
- 1 ripe avocado
- 1 lime or lemon
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp olive oil
- 1 spring onion
- 1 small shallot
- 1 small chili or some chili flakes
- salt
- Freshly ground black pepper
To garnish:
- 1 tbsp sesame seeds, briefly roasted
Optional:
- Some freshly grated ginger
- Chives or coriander
- Finely diced cucumber for extra freshness
Przygotowanie
Prepare the MONOLITH grill for a high direct heat of around 300 °C.
Rub the tuna lightly with olive oil and grill directly over the heat for about 20-30 seconds on each side.
seconds on each side. The meat should develop a light roasted flavor on the outside, but remain raw on the inside.
remain raw on the inside. Then leave the tuna to rest briefly.
Cut the avocado in half and remove the stone. Rub the cut surfaces lightly with olive oil
and grill on the cut side for about a minute until light grill marks form.
Then cut the tuna into small cubes. Dice the grilled avocado too
and place both in a bowl.
Finely chop the spring onion, shallot and chilli and add to the tartare.
For the dressing, mix together the soy sauce, sesame oil, lime juice and a little olive oil. Season with
season with salt and freshly ground pepper and carefully fold into the tartare.
Finally, garnish with toasted sesame seeds and fresh herbs, if desired.
Serve the tartare straight away - a quick and elegant starter straight from the grill.
