Tuna tartare with avocado pulse and pomegranate caviar
Easter dinner ideas
Recipe by: Chef Mbofhi
 
Serving: 4
Recipe time: 20 min
 
Ingredients
100g fresh Tuna
3 Port Sherry
1 tbsp Lime juice
½ Cup Fresh Chives (Thinly sliced)
2 tbsp Coriander (Chopped)
 
Avocado Pulse Ingredients:
2 Ripe Avocados
3 tbsp Lime Juice
1 tbsp White soy
10g Chopped Coriander
¼ Red and Yellow Pepped (Diced)
 
Pomegranate Caviar Ingredients:
1 cup Pomegranate Juice
2 tsp Sugar
1 tsp Agar-Agar
500ml Chilled Oil
 
Cook along steps:
Chef to make tuna tartare
Pale to make avo pulse
Tumi to make pomergranate pearls/caviar
Chef to assemble and serve
 
 
Method
Tuna Tartare
Method: 1. Mix Port sherry and Limes with Chives in a Bowl to make a vinaigrette. 2. Add the Tuna to the Bowl and Mix with Coriander and chill in the fridge to develop flavour. Avocado Method: 3. De-skin Avocado and smash into a bowl, add all the other ingredients and mix well, let it chill in the Fridge. Pomegranate Caviar Method: 4. Add Juice and Sugar to a Pan and bring to a gentle simmer, 5. Allow the sugar to dissolve and add Aga-agar 6. Bring to a chill then pour Droplets into oil to create caviar pearls Plate everything according to desired style, garnish with Fried Plantains and Poppadum