Guacamole & Seared Yellowfin Tuna Tataki Tartlets
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Feeds 1 - 2 people 
Prep time 30m
Cook time 5m
Description
Indulge in a fusion of flavours with our guacamole & seared yellowfin tuna tataki tartlets. This elegant appetiser combines the richness of creamy avocado guacamole with the delicate texture and flavour of seared yellowfin tuna, all nestled in a crispy tartlet shell. It's a delightful bite-sized treat that's sure to impress your guests at any gathering or special occasion.
- 50g yellowfin tuna
- 10 tartlets
- 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 tomatoes
- 2 tbsp olive oil
- Salt & pepper to taste
- 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.
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