John Myers
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Tuna, Mango and Avocado Tartare with Homemade Ginger Mayonnaise
The perfect tuna, mango and avocado tartare with homemade ginger mayonnaise recipe with a picture and simple step-by-step instructions.
For the tuna tartare:
- 1 Pc. Shallots
- 1 Pc. Organic lime
- 250 g Tuna sushi quality
- 1 Pc. Ripe mango
- 1 Pc. Ripe avocado
- Sea-Salt
- Black pepper from the mill
- 2 tbsp Olive oil
- 2 tsp Sesame oil
- Fleur de sel
- Sprouts
For the mayonnaise:
- 200 ml Rapeseed oil
- 1 Pc. Egg
- 1 tsp Mustard
- 1 tsp Lemon juice
- Salt and pepper
For the dressing:
- 1 Pc. Ginger
- 1 Pc. Shallot
- 100 ml Lime juice
- 2 tbsp Soy sauce
- 2 tsp Sugar brown
- 6 tbsp Sesame oil
- First prepare everything for the tuna tartare: Peel the shallot (s) and dice them very finely. Wash the lime with hot water and dry it, finely grate half of the peel and squeeze out the juice. Cut the tuna into 1 cm cubes (if you freeze the fillet briefly beforehand, this is easier). Peel the mango and cut the flesh from the stone. Halve, core and peel the avocado, dice both about 1 cm.
- Mix the avocado with the shallot cubes in separate bowls and season with salt. Season the mango with the lime zest and juice and the tuna with pepper and olive oil.
- Put a dessert ring on each plate. First pour in the avocado and gently flatten it, then the mango and finally the tuna. Carefully peel off the rings and garnish the tuna with a few drops of sesame oil, a little fleur de sel and possibly a few sprouts. Serve with ginger mayonnaise.
- For the dressing, peel and finely grate the ginger, finely dice the shallot. Mix all ingredients together and whisk with oil. Wash lettuce, spin dry and mix with dressing.
- Put all the ingredients for the mayo in a blender jar and stir together with a blender. Wash the colored lettuce, spin dry and mix with the dressing.
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