Guacamole & Seared Yellowfin Tuna Tataki Tartlets
Drogo
1 - 2
30 minutes
5 minutes
Create an unforgettable first impression with these elegant tuna tartlets, featuring creamy avocado guacamole and delicately seared yellowfin tuna tataki nestled inside crisp, buttery tartlet shells. Combining fresh, vibrant ingredients with sophisticated presentation, these bite-sized appetisers are perfect for dinner parties, cocktail receptions, festive celebrations and special occasions.
These luxurious tuna tataki tartlets bring together the rich creaminess of ripe avocado, the buttery texture of lightly seared yellowfin tuna and the satisfying crunch of a crisp tartlet case. The result is a beautifully balanced canapé that is both visually stunning and packed with flavour.
Ingredients
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50g yellowfin tuna
- 10 tartlets
- 3 avocados
- 30g micro coriander
- 30g coriander stems and leaves
20g Crème Fraiche
- 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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Cut the chilli in half lengthways through the stem. Remove the seeds and finely dice. Slice the cherry tomatoes, shallot and garlic thinly. Chop the coriander, including both stems and leaves. Put all in the bowl and add the lime zest.
Cut the avocados in half, remove the seed and scoop out the flesh into a mixing bowl. Add the diced chilli, sliced tomatoes, shallot and garlic to the avocado. Incorporate the finely chopped coriander and lime zest. Season with salt and pepper. Squeeze the juice of the lime over the mixture and add some the olive oil. Using a fork or potato masher, mash the ingredients together to your desired consistency.
Cut the yellowfin tuna into thin rectangular diamonds. Heat a pan over high heat. Sear the tuna quickly on both sides until lightly browned but still rare in the centre. Remove from heat and set aside.
Transfer the guacamole mixture to a piping bag. Carefully fill each tartlet shell with the guacamole mixture, ensuring an even distribution.
Using another piping bag pipe a dollop of Crème Fraiche on top of each guacamole-filled tartlet. Garnish each tartlet with a micro coriander leaf on top of the Crème Fraiche.
Place a piece of seared tuna on top of each tartlet.
Ingredients you'll need
