Tuna tartare

Tuna tartare

From
Posh Toast
Makes
20–24 canapés
Prep
25 mins

A steak ‘tartare’ is made with entirely raw meat that’s carefully dressed. This tuna version is every bit as gorgeous but the lime and soy also partially ‘cook’ the fish in the style known as ‘ceviche’.

Ingredients

Quantity Ingredient
200g sashimi grade tuna steak
2 tablespoons sesame oil
20-24 thin slices baguette
1 avocado, halved and stone removed
1 red chilli, finely chopped
2 spring onions, finely chopped, (scallions)
2 tablespoons light soy sauce
1 lime, juiced
1 heaped tablespoon black and white sesame seeds, toasted
24 small thai basil leaves
salt
freshly ground black pepper

Method

  1. Place the tuna in the freezer for 30 minutes before you want to start making the tartare. Preheat the oven to 160°C fan. Use 1 tbsp of the oil to brush each slice of bread, then place them on a baking tray. Bake for 6 – 8 minutes or until golden brown and crisp.
  2. To make the tartare, remove the tuna from the freezer. Slice into matchstick strips then into ½cm cubes and put into a bowl. Finely chop the avocado in the same way and add to the bowl. Throw in the chilli and spring onions, then stir through the soy sauce, lime juice and the remaining oil. Taste and season, then pop in the fridge and chill for 30 minutes.
  3. Spoon the tartare onto the toast slices, sprinkle over the sesame seeds and top with Thai basil leaves.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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