Tuna tartare with wasabi nuts and avocado-cucumber relish
30 min
Total Time
5 min
Cooking Time
25 min
Preperation Time
Ingredients
| 1 | red chili pepper |
| 3 tbsp. | oyster sauce |
| 3 tbsp. | white wine vinegar |
| 2 tbsp. | sesame seeds |
| 2 tbsp. | sugar |
| 2 tbsp. | sesame oil |
| 100 ml | water |
| ½ | cucumber |
| 1 | avocado |
| 200 g | sushi-grade tuna |
| 1 | organic lime |
| ¼ bunch | Thai basil |
| 20 g | ginger |
| 50 g | wasabi nuts |
| 4 tbsp. | soy sauce |
| salt | |
| pepper, freshly ground |
Instructions
Step 1 of 6:
Wash the chilies, halve them lengthwise, remove the seeds, and cut into fine strips. Bring to a boil in a pot with the oyster sauce, vinegar, sesame seeds, sugar, oil, and water.
Step 2 of 6:
Wash the cucumber and peel it with a vegetable peeler. Cut the peel into fine strips and dice the flesh. Peel, halve, and pit the avocado. Remove the flesh from the skin and cut into fine cubes.
Step 3 of 6:
Combine the cucumber and avocado cubes and the strips of cucumber peel and chili with the spice broth. Then season the relish with salt and pepper.
Step 4 of 6:
Dice the tuna finely. Wash the lime in hot water and pat dry, then grate the zest and squeeze the juice. Wash the basil, shake dry, and cut the leaves into thin strips. Peel and grate the ginger. Finely chop the wasabi nuts.
Step 5 of 6:
Place all ingredients except the wasabi nuts in a bowl, season with soy sauce, and mix well.
Step 6 of 6:
Divide the tartare into 8 equal portions. Press the mixture firmly together, form into balls, and roll in the chopped nuts. To serve, arrange two tartare balls with the relish on plates and serve immediately.
