Tuna tartare with avocado and buckwheat chips
Cooking time:
45 minutes
Active time:
25 minutes
Complexity:
Average
Tuna is often referred to as sea beef for its dense texture and high protein and iron content. It's particularly good raw and semi-raw, so we decided to make a tuna tartare. If you don't want to waste time on buckwheat chips, the dish can be served with thin toast made from Borodino bread - it will turn out no less tasty.
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Recipe "Tuna tartare with avocado and buckwheat chips"
Ingredients for 3-4 servings
buckwheat
120 g
water
500 ml
salt
3 g
oil for frying
1 L
tuna frozen
1 pack
Hass avocado
2 pcs.
soy sauce
50 ml
teriyaki sauce
25 ml
chili pepper
1 pod (optional)
sesame oil
20 ml
sesame
10 g
ground black pepper
to taste
salt
to taste
ground coriander
pinch
garlic dry
pinch
Step 1/10
Boil buckwheat until tender.
Step 2/10
Wipe the finished buckwheat through a sieve or grind with a blender until smooth.
Step 3/10
Spread the resulting mass in a thin layer on a baking sheet lined with parchment.
Step 4/10
Dry the buckwheat in the oven at 120 degrees for 15-20 minutes to make chips.
Step 5/10
Fry the resulting buckwheat blanks in a large amount of oil until crisp.
Step 6/10
Cut tuna and avocado into small cubes.
Step 7/10
If using chilli, chop it finely.
Step 8/10
Mix the tuna with the avocado and add all the prepared spices, oils and sauces.
Step 9/10
Fry the sesame seeds in a dry pan until golden brown.
Step 10/10
Serve the tuna and avocado tartare with the chips, topping the dish with the seared sesame seeds.
Ingredients for 3-4 servings
buckwheat
120 g
water
500 ml
salt
3 g
oil for frying
1 L
tuna frozen
1 pack
Hass avocado
2 pcs.
soy sauce
50 ml
teriyaki sauce
25 ml
chili pepper
1 pod (optional)
sesame oil
20 ml
sesame
10 g
ground black pepper
to taste
salt
to taste
ground coriander
pinch
garlic dry
pinch
Nutritional value per 100 g
Calories
177 kcal
Proteins
13 g
Fats
10 g
Carbohydrates
9 g
Saturated fat
2 g
Dietary fiber
3 g
Added sugar
1 g
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