Bluefin tuna with avocado

What a rich thing! Does it give you splinter eat raw fish? I love it and it has become more fashionable than ever thanks to Asian food. When the fish is good and fresh, it is a past, an unsurpassed experience for the palate. It is worth paying a little more. You will appreciate it.

This tuna comes alone, really. I bought it at the market in my neighborhood, at my trusted fish market. It melts in your mouth, it's like taking butter. If you try it, it sure surprises you and you will repeat.

Today I wanted to bring you a toast made with Red tuna, perfect for weekend dinners. I have used these large toasts of The Rustik Bakery, the slices are large and that helps to present them well loaded.


About bluefin tuna: Before consuming, the best when taken raw is to freeze. I have had 48 hours, but the recommendation in homemade freezers is to be at least 7 days or even more. If this weekend You don't have time to prepare it, go to the fish market on Tuesday and freeze it until the day you decide to prepare it. I will explain how to empty your frozen without packing machine : D

Attentive to the ingredients, this recipe you have to try. Required.

Bluefin tuna with avocado
5 min
15 min
Total time:
20 min
Toasts can be a delicacy. Choose the ingredients well and enjoy incredible combinations in a bite.
Author: Rosa Ardá
Type of recipe: Starters
Spanish Cuisine
Servings: 4
  • 1-2 thin slices of very fresh and very good bluefin tuna, freeze 48 hours before eating. -he eats raw-
  • 250 g of mayonnaise
  • ½ serrano pepper - it is spicy - finely chopped, comes in a can. If you do not find, use a little bit of Tabasco® jalapeño or habanero instead to add a touch of joy to the mayonnaise
  • ½ avocado sliced
  • ¼ of leek cut in straw and fried
  • 4 slices of toast
  • 1 lime
Steps to follow
  1. Let's start preparing the ingredients. Cut the very chopped serrano pepper, a lot and mix with mayonnaise. Reserve in the fridge.
  2. Remove the skin from the slice of Red tuna Finite - about 0.5cm thick and prepare several elongated steaks. Reservation.
  3. Cut the leek into thin strips and fry over medium heat in a pan with oil. When it is golden brown - it will be right away - remove it to a plate covered with paper towels so that it absorbs excess oil.
  4. Open a avocado, remove the skin and fillet. Reservation.
  5. Toast the toasts in a pan, iron or toaster.
  6. Toast Assembly: Put on bread a bit of mayonnaise with serrano pepperabout her laminated avocado, place a few pieces of bluefin tuna at room temperature, a little more mayonnaise on this, decorate with the fried leek and give it a special touch grating some lime above. To enjoy.

Video: Tuna Tartare. How to Make. Bluefin Tuna Avocado Tartare (April 2020).