Tuna Tartare dengan Leci
Here's a cheffy dish that is really elegant but super easy to make! This is the sort of dish you get at posh restaurants that they charge a fortune for. The ingredients for this cost me around $17 (in Sydney, Australia). This serves 4 to 6 as a shared or individual starter.
Foto: RecipeTin Eats — Nagi | RecipeTin EatsBahan-bahan
- 200 g /7oz sashimi grade tuna ((or any other sashimi grade fish) (Note 1))
- 7 lychees (, fresh (Note 2))
- 1 1/2 tbsp large red chili ((not a spicy one), very finely diced (Note 3))
- 1/4 cup red onion (, very finely diced)
- 1 1/2 tbsp coriander/cilantro leaves (, finely chopped)
- 3 tbsp extra virgin olive oil (, plus extra)
- 3 tbsp lime juice (, plus extra)
- 1/2 small avocado (, diced (~ 1/2 cup))
- Salt and pepper
- Sliced sourdough baguette (, toasted)
- Extra coriander/cilantro leaves
- Lime wedges
Langkah-langkah
Freeze tuna for 20 minutes - just to firm. Slice into 3mm / 1/8" strips, then cut those strips into 3mm / 1/8" cubes. Place in a bowl.
Peel the lychees, then finely dice the flesh and add into the bowl (Note 4). Scrape the juices that pool on the cutting board into the bowl too - don't waste a drop!
Add the chili, onion and coriander, olive oil and lime juice into the bowl. Season with a generous pinch of salt and a good grind of pepper.
Use your fingers to toss together gently. Taste and adjust olive oil, lime and salt to taste.
Pile on a platter, top with avocado and garnish with coriander/cilantro leaves. Drizzle with more olive oil. Serve immediately (Note 5), with toasted bread and extra lime wedges.
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