Yellowfin Tuna Tartare with Avocado, Yuzu and Sesame Tuile

⏱ 50 min · Serves 4

A restaurant-plate starter you can absolutely nail at home: silky hand-cut tuna glossed with yuzu and soy, spooned over cool avocado cream, and finished with a shatteringly crisp black sesame tuile. Sharp, cold, buttery and crunchy in one spoonful.

Per serving: 396 kcal · 25.0g protein · 17.0g carbs · 25.5g fat

Ingredients

• 320g sashimi-grade yellowfin tuna loin, well chilled
• 2 tbsp yuzu juice (bottled is fine)
• 1 tbsp light soy sauce
• 1 tsp toasted sesame oil
• 1 tsp runny honey
• 1 small shallot, very finely diced
• 1 tbsp finely sliced chives
• 1 tsp finely grated fresh ginger
• 2 ripe avocados
• 1 tbsp lime juice
• 2 tbsp Greek yoghurt or creme fraiche
• Flaky sea salt and white pepper
• For the sesame tuiles: 30g plain flour
• 30g icing sugar
• 30g unsalted butter, melted
• 2 tbsp water
• 1 tbsp black sesame seeds
• 1 tbsp white sesame seeds
• Pinch fine salt
• To finish: micro coriander or shiso, 1 tsp toasted sesame seeds, few drops chilli oil

Method

1. Make the tuile batter: whisk flour, icing sugar and fine salt, then beat in melted butter and water until smooth. Stir in both sesame seeds and rest 15 minutes.
2. Heat oven to 180C fan. Spread teaspoons of batter very thinly into 8cm rounds on a lined baking tray, leaving space between. Bake 8-10 minutes until deep golden and lacy. Cool 1 minute, then lift off with a palette knife and cool flat on a rack; they crisp as they cool. Store airtight.
3. Whisk yuzu juice, soy, sesame oil, honey and grated ginger together. Chill.
4. Avocado cream: blitz the flesh of 1 1/2 avocados with lime juice, yoghurt, a pinch of salt and white pepper until silky. Dice the remaining half avocado into 5mm cubes.
5. Pat the tuna dry, trim any sinew, then cut into neat 6-8mm dice with a very sharp knife. Keep it cold.
6. Just before serving, fold the tuna with the shallot, chives, diced avocado and just enough dressing to coat (about 3 tbsp). Season with flaky salt.
7. Spoon or pipe avocado cream onto four chilled plates and smooth into a disc. Set a ring mould on top, fill with tartare and press gently, then lift away.
8. Finish with toasted sesame seeds, a few drops of chilli oil, micro herbs and a sesame tuile propped on top. Serve immediately, with extra tuiles alongside.