Guacamole & Seared Yellowfin Tuna Tataki Canape Cones
Drogo
2
30 minutes
5 minutes
Looking for an elegant appetiser that is guaranteed to impress? These yellowfin tuna tataki canape cones combine silky seared yellowfin tuna, creamy avocado guacamole and crisp canapé cones to create a sophisticated bite that's perfect for entertaining. Beautifully balanced in flavour and texture, they're ideal for dinner parties, celebrations, festive gatherings or canapé receptions.
This luxurious tuna canape delivers everything you want in a premium appetiser. The buttery texture of lightly seared yellowfin tuna tataki pairs perfectly with fresh, vibrant guacamole, while the crunchy canapé cone adds an irresistible crisp finish. Every bite offers a delicious contrast of creamy, tender and crunchy textures.
Ingredients
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50g yellowfin tuna
- 10 canape cones
- 3 avocados
- 30g micro coriander
- 30g coriander stems and leaves
20g Crème Fraiche
1 garlic clove
- 1/2 shallot
1 chilli
1 lime
- 4 cherry tomtoes
- 2 tbsp olive oil
- Salt & pepper to taste
Directions
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Halve the chilli lengthways, remove the seeds and finely dice. Thinly slice the cherry tomatoes, shallot and garlic and chop the coriander, including both the stems and leaves. Combine all these ingredients in a bowl and add the lime zest.
Halve the avocados, remove the seeds, and scoop the flesh into a mixing bowl. Add the diced chilli, sliced tomatoes, shallot, and garlic. Mix in the finely chopped coriander and lime zest. Season with salt and pepper, then squeeze in the lime juice and drizzle with olive oil. Mash the ingredients with a fork or potato masher to your desired consistency.
Slice the yellowfin tuna into thin rectangular pieces. Heat a pan over high heat and quickly sear the tuna on both sides until lightly browned but still rare in the centre. Remove from the heat and set aside.
Transfer the guacamole mixture to a piping bag. Fill each canapé cone carefully with the guacamole mixture, ensuring even distribution.
Using another piping bag, pipe a dollop of Creme Fraiche on top of each guacamole-filled cone. Garnish with micro coriander leaves on top of the Creme Fraiche.
Place a piece of seared tuna on top of each canape cone.
Ingredients you'll need
