How to make tuna and avocado tartare at home? To begin with, it is necessary to prepare all the ingredients. Tuna meat should be as fresh as possible, bright pink in color. If you use frozen tuna, then it should be defrosted in advance and drained of excess liquid with the help of paper towels. At the same time, do not press too hard on the fish, so as not to damage its delicate meat. Choose an avocado that is ripe and soft.
First things first, take care of the tuna. Cut the steak into small cubes with a sharp knife. It is necessary to work carefully, as the meat is very tender. Transfer the tuna to a bowl and send it to the refrigerator (tuna should be chilled when serving). Be sure to cover the bowl with the tuna with a lid or foil so it doesn't absorb the odors from the fridge.
Wash the lemon and grate the zest of the lemon. It is important to carefully peel off the top yellow layer, down to the white part of the lemon peel. The white part is very bitter and can give an unpleasant flavor to the finished dish. Squeeze the juice out of the lemon.
Wash the avocado, cut in half, remove the pit and peel. Dice the avocado into cubes, they should be the size of the tuna cubes (to make the tartare feel uniform). Add the lemon juice and stir (so that the avocado does not darken).
Peel and dice the onions very finely. Chop the capers just as finely. What can be substituted for the capers? Instead of capers you can add olives, olives or pickled gherkins.
Proceed to assemble the tartare. Take the tuna out of the refrigerator. Add the lemon zest, onions, capers, sesame oil and soy sauce to it. Season with ground black pepper and salt if desired. Stir to combine.
Add the avocado and stir to combine. Top the tuna and avocado tartare with sesame seeds, you can also add sliced nori leaves. You can also serve the tartare in layers using a cooking ring (place the prepared tuna on the avocado). After cooking the tartare, serve immediately. Bon appetit!