Name: Tuna tartare with avocado salsa and parmesan crisps
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup (80g) parmesan, coarsely grated; 1/2 fresh long red chilli, sliced thinly; 400 gram piece sashimi tuna, trimmed; chilli lime dressing; 1/2 fresh long red chilli, sliced thinly; 1 teaspoon lime rind, finely grated; 1/3 cup (80ml) lime juice; 1 clove garlic, crushed; 2 teaspoon coriander root and stem, finely grated; 2 tablespoon olive oil; Avocado salsa; 1 (200g) small avocado, chopped finely; 3 (270g) small tomatoes, seeded, chopped finely; 1 (100g) small red onion, chopped finely; 1/3 cup fresh coriander leaves, loosely packed

Ingredients

1 cup (80g) parmesan, coarsely grated

1/2 fresh long red chilli, sliced thinly

400 gram piece sashimi tuna, trimmed

chilli lime dressing

1/2 fresh long red chilli, sliced thinly

1 teaspoon lime rind, finely grated

1/3 cup (80ml) lime juice

1 clove garlic, crushed

2 teaspoon coriander root and stem, finely grated

2 tablespoon olive oil

Avocado salsa

1 (200g) small avocado, chopped finely

3 (270g) small tomatoes, seeded, chopped finely

1 (100g) small red onion, chopped finely

1/3 cup fresh coriander leaves, loosely packed

Method

1.Preheat oven to 220°C (200°C fan-forced). Line an oven tray with baking paper.

2.In a small bowl, combine cheese and chilli. Drop level tablespoons of the cheese mixture on lined tray, flattening slightly with the back of a spoon. Bake, uncovered, for about 5 minutes, or until browned lightly. Stand until crisps set.

3.Meanwhile, to make chilli lime dressing: place ingredients in a screw-top jar; shake well.

4.Cut tuna into 5mm pieces. Place in a medium bowl with half the dressing; toss gently to combine.

5.Meanwhile, to make avocado salsa: In a medium bowl, place avocado, tomato, onion and coriander with remaining dressing; toss gently to combine.

6.Press a quarter of the undrained tuna into a 9cm egg ring set on a serving plate; remove egg ring, top tuna with a quarter of the salsa. Repeat with remaining tuna and salsa; serve with crisps.

Tuna sold as sashimi has to meet stringent guidelines regarding its handling and treatment after leaving the water. Regardless, it is still probably a good idea to know your fishmonger quite well, or to seek advice from local authorities before eating any raw seafood.
Note

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Ingredients

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