Sagittarius
Senior Cook
This lovely recipe is simply heavenly on an Urban terrace, coupled with a sparkling white wine, Champagne or Rosé.
Quite lovely as well as an appetiser for Brunch at the weekend.
RED TUNA & MANGO TARTARE WITH MOUSSE OF AVOCADO & CRÈME FRAÎCHE ..
INGREDIENTS FOR 4 PEOPLE:
1 pound Sushi Grade Ahi Red Tuna or Red Tuna
1 Small Orange of Zest grated
2 spring onions, or scallion or shallot
1 / 2 Lemon Juiced
1 Ripe but Firm Mango
A couple of Chive Ribbons minced finely
1" ( One Inch) of freshly grated ginger
2 Ripe Avocados
2 Tablespoons of Crême Fraîche. One can Sub: Sour Cream or Cream Cheese.
Gelatin Sheet ( For a Bain Marie )
2 Oval Shaped Molds
PREPARATION:
1) Firstly, rinse the red tuna in very cold water & pat dry with paper towelling.
2) Cube or slice into 1 / 4 " Cubes and place in a large glass bowl.
3) Add salt of choice ( I use Sea Salt ) and a grind of Freshly ground black pepper .. One can also grind, pink, green and white peppercorns too.
4) Now grate the ginger, and orange zest. Add to the glass bowl.
5) Peel and mince the onion of choice and squeeze the half of lemon. Now, slice the Mango in half and scoop out the fruit and dice into tiny cubes. Add all to the glass bowl.
6) Marinate the red tuna in Refrigerator for 20 minutes.
TO MAKE THE AVOCADO & CRÈME FRAÎCHE OVAL FIRM BUT CREAMY MOUSSE CONCOCTION:
1) Slice the two avocados and remove the pits ..
2) Take out the flesh of the avocados with a Scooper or Spoon and put in a Food Processor .. Add a bit of lemon or lime zest and a little of the citrus juice and purée until velvety creamy.
3) Now add the Crème Fraîche or Cream Cheesse or Sour Cream and
re-combine until velvety.
4) Take 2 tablespoons of water and in a heatproof deep bowl, sprinkle The Gelatin over the top. Let stand 2 minuites until it has a sponge like texture.
5) Now, place the bowl over the water in a sauce pan, and create a Bain Marie ..
6) Mix clockwise with a Whisk until the Gelatin is incorporated and dissolved.
7) Now let this mixture cool.
8) When the mixture is cool, add the avocado.
9) Take 2 egg whites separately and slowly and whisk it until it peaks and gently fold it in to the avocado mixture.
10) Now let it cool and place in refrigerator for approx. 1 half hour covered.
11) Scoop into the molds to serve as an accompaniment with the Red Tuna.
PLATING INSTRUCTIONS:
Use a large square or round White Plate, and place some Tuna Tartare in a Round Mold just off the centre of the plate to the left. Then to the right side, place an oval mold of the avocado. Drizzle with some Evoo, and take the Minced Chive Ribbons and create a " sprinkling " ..
Voila ! Enjoy ..
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