Tartare works really well providing you have the best quality of fish! This recipe is an enhancement to a recipe I originally found in an Australian Womens Weekly cookbook.
Hints & Tips
- Get to know your fishmonger to guarantee the quality of the fish you are purchasing.
- GF, DF, SF, Veg.
- Category: Dairy Free, Entree, Fish / Seafood, Gluten Free, Sugar Free, Vegetarian
Ingredients
Tartare & Avocado Salsa
- 4 tablespoons Finely Chopped Coriander Root & Stem
- 4 Cloves Garlic, Crushed
- 180 milliliters Fresh Lime Juice
- 2 tablespoons Grated Lime Rind
- 2 Fresh Long Red Chillies, Sliced Thinly
- 4 tablespoons Olive Oil
- 1 cup Loosely Packed Coriander Leaves
- 200 grams Red Onion, Finely Chopped
- 540 grams Small Tomatoes, Seeded, Finely Chopped
- 400 grams Avocado (2 Small), Finely Chopped
- 400 grams Sashimi Salmon
- 400 grams Sashimi Tuna, Trimmed
Chilli Lime Dressing
Instructions
- Place the chillies, lime juice and rind, garlic, chopped coriander and olive oil in a screw-top jar and shake well.
- Cut sashimi salmon and tuna in to 5mm pieces. Place in a non-metal bowl with half the chilli lime dressing and toss to combine.
- Place avocado, tomato, onion and coriander in a bowl with remaining dressing. Toss gently to combine the salsa.
- Press 1/8 of the salmon/tuna tartare mix, undrained in a 9cm egg ring set on a serving plate.
- Remove egg ring and top with 1/8 of the salsa.
- Repeat with the remaining tartare and salsa.
- Serve immediately.
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