Tuna and Avocado Tartare

  • Tuna and Avocado Tartare

Tuna and Avocado Tartare


(serves 6 as entrée or lunch dish)
Photo:  Ross Giblin "The Dominion Post"

Serve in small bowls and accompany with thinly sliced bread, lightly grilled or toasted so it becomes crispy.


200g-250g tuna (skin removed and trimmed of any bloodline)

1 firm, ripe avocado (halved, stoned, peeled and diced)

1/4 telegraph cucumber (peeled, cored and diced)

45ml (3 tbsp) lemon juice

30ml (2 tbsp) avocado oil

2 tbsp torn Italian parsley leaves

2 tbsp torn mint leaves

1 tbsp chopped chives

1/2 tsp flaky sea salt

1/8 tsp freshly ground black pepper


· Cut tuna into small cubes.

· Place tuna, avocado and cucumber into bowl and drizzle with lemon juice and avocado oil.

· Add parsley, mint and chives with salt and pepper. Gently toss together and serve.