Tuna or salmon tartar, mango and avocado

It is bluefin tuna season and this tuna or salmon tartar, mango and avocado is one of my favorite summer dishes.

Some time ago I left you in the blog (but in English) an article about how, for more than 2000 years, starting in May, the first tuna fish have been approaching the coast of Cadiz in the Mediterranean Sea to spawn. It is then when they are caught with the technique called ”almadraba”.

The bluefin tuna is a fish with a high Omega 3 content and one of the star dishes in many Spanish restaurants for a long time. In addition, it is possible to take advantage of all the parts of the tuna, being able to appreciate the incredible differences offered by the same fish.

One of them is to eat it raw, making a very simple but delicious tuna or salmon, mango and avocado tartar.

INGREDIENTS: (2 persons)

• 400 gr of fresh salmon or bluefin tuna (the loin)
• 1/2 mango
• 1 avocado
• 1/4 spring onion (optional)
• Lima
• Salt
• One tablespoon soy sauce
• 1 egg yolk
• A few drops of Aove
• A few drops of sesame oil
• Sesame
• Chives

STEP BY STEP RECIPE:

1. The chives are optional, as I know many people do not like them raw. I do like a little bit, as it gives it a crunchy touch. I agree that too much can kill the flavor of the tuna, so I only put a small piece, I chop it very, very tiny and pass it under cold water in a colander so it does not sting too much.
2. We cut the tuna or salmon into small cubes with a lot of care. If you use the ventresca part, you will see that it is much fatter than the loin.
3. Do the same with the mango and the avocado. Squeeze half a lime on top so that it does not oxidize.
4. In a bowl, add the tuna or salmon, mango and avocado, a pinch of salt, a spoonful of soy sauce, a few drops of extra virgin olive oil or sesame oil, and an egg yolk to add creaminess. Stir very carefully. Taste and see if you need more soy or salt. Let stand in the refrigerator for at least a couple of hours.
5. Then take a cooking ring, 8/10cm in diameter, and with the help of a spoon you are filling it, pressing lightly, but without crushing it, so that when you remove the ring it stays firm and does not fall.
6. Another way to plate it would be to first place the avocado and mango mixture on the base, and then the tuna on top. It is more attractive to see the two different layers. But that's up to your taste!
7. Sprinkle some toasted sesame seeds on top and finely chopped chives.

Ready our tuna or salmon tartar, mango and avocado, a delicious and very fresh dish for the summer.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum