Red Tuna Tartare with Avocado and Ponzu
A tartare that transforms the silence of raw fish into pure elegance. The silky fat of avocado embraces the diced red tuna, while ponzu and ginger deliver that bright, citrusy edge that awakens the palate before the main course.
Step by step preparation
Wrap the tuna loin in cling film and place it in the freezer for 20 minutes: the cold firms the flesh and allows clean, precise 5 mm cuts — essential for the right tartare texture.
While the tuna chills, prepare the marinade: combine the ponzu, soy sauce, sesame oil, ginger and shallot in a bowl. Set aside 1 teaspoon of this mixture for the avocado.
Cut the avocado into dice matching the tuna size (5 mm). Dress immediately with the reserved teaspoon of marinade and the lime zest to prevent oxidation.
Remove the tuna from the freezer and cut into even 5 mm cubes. Add to the bowl with the marinade and fold gently for 30 seconds — just enough to coat, without letting the acid begin to 'cook' the fish.
Place a 8 cm ring mould in the centre of each chilled plate. Press the avocado dice into a compact base layer, then crown with the marinated tuna. Lift the ring with a smooth vertical motion.
Squeeze a few drops of fresh lime over the tartare, scatter the black sesame seeds, add finely sliced chives and finish with a generous pinch of flaky sea salt. Serve immediately, before the acid alters the tuna's texture.
