This is not a dish – it’s a moment. Think silk robes, chilled champagne flutes and bare feet on marble floors. Fresh tuna gets dressed up in lemon juice and olive oil, dances with dill and capers, and comes to rest on a soft cloud of avocado. And that aioli? Oh, honey, she bites; lemony, laced with capers and just enough wasabi to whisper ‘dangerously delicious’.
SERVES 4
FOR THE WASABI LEMON CAPER AIOLI ½ cup good-quality mayonnaise 1 clove garlic, finely grated 1 Tbsp capers, finely chopped 1 tsp Dijon mustard 1 Tbsp lemon juice 1 tsp lemon zest ½–1 tsp wasabi paste (start with ½ tsp, taste and build heat) 1 Tbsp finely chopped fresh dill salt and freshly ground black pepper to taste
FOR THE AVOCADO LAYER 1 large firm ripe avocado juice of ½ lemon a pinch of salt
FOR THE TUNA TARTARE 300 g sashimi-grade tuna, finely diced zest and juice of 1 lemon 2 Tbsp olive oil 1 Tbsp capers, finely chopped 1 small shallot, finely chopped 1 Tbsp chopped fresh dill salt and freshly ground black pepper to taste
MAKE THE AIOLI 1 Mix all the ingredients in a bowl, taste and adjust seasoning and wasabi as needed. 2 Let it chill – like you, before the second glass of bubbly.
PREPARE THE AVOCADO 3 Mash the avocado with the lemon juice and salt until smooth but still a little textured.
MIX THE TUNA TARTARE 4 In a bowl, gently combine all the ingredients. Stir with love, not aggression.
ASSEMBLE LIKE A GODDESS 5 Spoon the creamy mashed avocado onto plates or into ring moulds. 6 Top with the tuna tartare. 7 Dollop on the aioli, and garnish with sliced avocado, fresh dill, capers and/or a spoon of glossy salmon roe, and beautify your plate with nasturtiums, if desired.
Tuna Tartare with Avocado and Wasabi Lemon Caper Aioli
This is not a dish – it’s a moment. Think silk robes, chilled champagne flutes and bare feet on marble floors. Fresh tuna gets dressed up in lemon juice and olive oil, dances with dill and capers, and comes to rest on a soft cloud of avocado. And that aioli? Oh, honey, she bites; lemony, laced with capers and just enough wasabi to whisper ‘dangerously delicious’.
SERVES 4
FOR THE WASABI LEMON CAPER AIOLI ½ cup good-quality mayonnaise 1 clove garlic, finely grated 1 Tbsp capers, finely chopped 1 tsp Dijon mustard 1 Tbsp lemon juice 1 tsp lemon zest ½–1 tsp wasabi paste (start with ½ tsp, taste and build heat) 1 Tbsp finely chopped fresh dill salt and freshly ground black pepper to taste
FOR THE AVOCADO LAYER 1 large firm ripe avocado juice of ½ lemon a pinch of salt
FOR THE TUNA TARTARE 300 g sashimi-grade tuna, finely diced zest and juice of 1 lemon 2 Tbsp olive oil 1 Tbsp capers, finely chopped 1 small shallot, finely chopped 1 Tbsp chopped fresh dill salt and freshly ground black pepper to taste
MAKE THE AIOLI 1 Mix all the ingredients in a bowl, taste and adjust seasoning and wasabi as needed. 2 Let it chill – like you, before the second glass of bubbly.
PREPARE THE AVOCADO 3 Mash the avocado with the lemon juice and salt until smooth but still a little textured.
MIX THE TUNA TARTARE 4 In a bowl, gently combine all the ingredients. Stir with love, not aggression.
ASSEMBLE LIKE A GODDESS 5 Spoon the creamy mashed avocado onto plates or into ring moulds. 6 Top with the tuna tartare. 7 Dollop on the aioli, and garnish with sliced avocado, fresh dill, capers and/or a spoon of glossy salmon roe, and beautify your plate with nasturtiums, if desired.
