Guacamole & Seared Yellowfin Tuna Tataki Canape Cones

Name: Guacamole & Seared Yellowfin Tuna Tataki Canape Cones
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 1
Ingredients: 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

Author:

Drogo

Servings

1 - 2

Prep Time

30 minutes

Cook Time

5 minutes

Elevate dining with our guacamole & seared yellowfin tuna tataki canape cones. This sophisticated and flavourful bite-sized treat combines creamy avocado guacamole with the delicate and flavourful seared yellowfin tuna, all presented in a crispy canape cone. It's the perfect fusion of textures and flavours, making it a standout appetiser for any special occasion or gathering.

Ingredients

Guacamole & Seared Yellowfin Tuna Tataki Canape Cones

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

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Directions

Method

Step 1, 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.
Step 2, 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.
Step 3, 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.
Step 4, Transfer the guacamole mixture to a piping bag. Fill each canapé cone carefully with the guacamole mixture, ensuring even distribution.
Step 5, 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.
Step 6, Place a piece of seared tuna on top of each canape cone.