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Tuna Tartare-Stuffed Avocado CLINTON KELLY

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We will have all the tuna tartare!

ingredients
TUNA TARTARE-STUFFED AVOCADO
2 avocados
1/2 pound Sushi-quality tuna (small dice)
2 tablespoons toasted sesame oil
2 teaspoons ginger (peeled, grated)
1/2 jalapeno (finely chopped)
1 teaspoon wasabi powder
3 scallions (finely chopped)
2 limes (zested, juiced)
cilantro leaves (to garnish)
potato chips (to serve)
Kosher salt and freshly ground black pepper (to taste)

directions
Cut the avocados in half. Remove the pits. Scoop out the flesh leaving a 1/4-inch border. Small dice the flesh of the avocado.
In a large bowl add the tuna, diced avocado, sesame oil, ginger, jalapeno, wasabi powder, scallions, lime zest and juice and mix gently to combine, without breaking up the avocado or tuna. Season with salt and pepper.
Scoop into the hollowed-out avocado skins and garnish with cilantro leaves. Serve with chips.
Tip: 1. Store the tuna tartare in a bowl covered with plastic wrap on top of a bowl filled with ice in the refrigerator before guests arrive.
2. Squeeze lime juice on the avocados and wrap tightly with plastic wrap to avoid oxidation before serving.

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