Served with avocado pear,yogurt cream and mint papaya.
Serves 4
The preparations for this dish should only be done just before serving to ensure utter freshness.The tuna can be replaced with fresh salmon or any other sashimi fresh fish.
The tuna:
2 cups/500 ml very fresh raw tuna, cut into small dice
1 tablespoon/15 ml olive oil
½ teaspoon/3 ml balsamic vinegar
salt and freshly ground pepper
The avocado:
2 cups/500 ml avocado pear, cut into small dice
½ teaspoon/3 ml lemon juice
salt and freshly ground black pepper
The yogurt cream:
1 tablespoon fresh/15 ml cream
1 tablespoons/15 ml plain yogurt
1 tablespoon/15 ml chives, finely chopped
The papaya:
2 cups/250 ml papaya, cut into small dice
2 mint leaves, finely chopped
½ teaspoon/3 ml lemon juice
½ teaspoon/3 ml fine sugar
The dressing:
2 tablespoons/30 ml Japanese mayonnaise, mixed with rice wine vinegar and a pinch sugar
extra chives, finely dice
The garnish:
a selection of fine herbs
chive oil
balsamic vinegar syrup
For the tuna, gently mix the tuna with the olive oil, balsamic vinegar and salt and pepper. Cover and set aside.
For the avocado, sprinkle the lemon juice and salt and pepper over the avocado and set aside.
For the yogurt cream, whisk the cream until thick, then mix in the yogurt, chives and salt and pepper. Gently mix the yogurt cream into the avocado, cover and set aside.
For the papaya, mix all the ingredients, cover and set aside.
For the dressing, mix all the ingredients, cover and set aside.
To serve:
On each serving plate, place a ring mold and divide the tuna into four. Spoon the tuna into the ring mold and gently press down, then repeat with the avocado mixture, then papaya. Slowly lift the ring mold whilst pressing the contents down with your other hand. Drizzle some of the mayonnaise over each tower and top with a sprinkle of chives. Scatter the lettuce leaves all round and serve immediately.
One reply on “Marinated tuna salad with avocado pear, yogurt cream and mint papaya”
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