A stainless steel ring mold is a handy tool for this so you can tower the tuna on top of the avocado for really impressive results. If you don’t have one, this dish would look just as nice in a martini or small wine glass or even all jumbled up together... I also love this with chopped fresh mint leaves mixed through the tuna and using lime juice instead of lemon.
Serves 4 as a starter or light lunch
INGREDIENTS
1 very fresh, sushi-grade large tuna steak
1 avocado, peeled and cut into small cubes
1 tablespoon olive oil
1 lemon
Kosher salt and freshly ground black pepper
1 tablespoon Taste #5 Umami Bomb
Method
- Put the tuna in the freezer for a few minutes before starting. This will make the tuna firm up and be easier to cut.
- In the meantime, peel the avocado and cut into small 1cm cubes. Season with salt and pepper and a squeeze of lemon juice. Stir to combine.
- Remove the tuna from the freezer and chop into same sized pieces as the avocado. Put into a bowl and mix in the Umami Bomb, olive oil, another good squeeze of lemon juice. Season to taste.
- Using a stainless steel ring spoon a bit of the avocado mixture onto the plate to make the first layer. Press gently down on the avocado with a spoon to make sure it holds its shape. Then, add a layer of the tuna mixture on top, pressing down on that gently too.
- Remove the stainless steel ring and top with arugula or micro herbs if you can find them.
NOTE: This dish is just as delicious with salmon or any firm fish – just make sure it is sushi-grade fresh.
