Tuna and Avocado Tartare Crostini
Photography Aaron McLean.
The tuna can be prepared ahead and refrigerated, but don’t add the avocado or dressing until just before serving or the acid in the lime juice will ‘cook’ the fish. Buy the crostini or make your own by brushing thin slices of baguette with olive oil and baking in a 180°C oven until golden and crisp.
Serves: 4
INGREDIENTS
300 grams tuna
1 avocado
3 tablespoons olive oil
2 tablespoons lime juice
½-1 teaspoon wasabi paste
sea salt and freshly ground pepper
1 tablespoon finely chopped chives
To serve
crostini
METHOD
Trim the blood line and any sinew from the tuna and cut it into small dice.
Peel the avocado, remove the stone and cut the flesh into small dice the same size as the tuna.
Whisk the olive oil and lime juice in a bowl then whisk in the wasabi paste, adding more for a spicier flavour. Season and gently fold in the tuna, avocado and the chives.
To serve: Place the tartare in a bowl and serve with crostini.
Menu: Serve these to start; followed by Jerusalem Artichoke Soup with Artichoke Chips, then Roast Duck with Grape and Almond Agrodolce served with Potato Rostiand Green Beans with Spinich, Lemon and Garlic. Enjoy Affogato with Biscotti to finish.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.