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Mediterranean Bluefin Tuna Tartare with Avocado Cream Recipe
Mediterranean Bluefin Tuna Tartare with Avocado Cream
Philippe Chevrier, Domaine de Châteauvieux, Suisse
Philippe Chevrier, Domaine de Châteauvieux, Suisse
Flavors of Switzerland

Preparation time: 30 minutes

Cooking time: A few minutes

Difficulty: Average
For 4 servings

- 700 g (1 lb. 12 oz.) tuna

Avocado cream
- 3 avocados
- 1/2 tsp. lemon juice
- Salt and pepper

Tartare dressing
- Zest of 1 lime
- 1 shallot
- 1/2 bunch chives
- 1 tbsp. tomato concentrate
- 1/2 tsp. Tabasco sauce
- 200 ml (3/4 cup) white wine
- A small sprig of thyme
- 1 tbsp. mayonnaise
- 100 ml (6 tbsp.) olive oil
- 8 grindings of fresh pepper
- 8 grindings of fresh coriander

Clam shells
- 500 g (18 oz.) clams
- Juice of 2 oranges
- Salt
- 100 g (3 1/2 oz.) sea lettuce
- 1 tbsp. vinegar
- 1/2 tsp. olive oil

Pesto sauce
- 1/2 bunch basil
- 100 ml (6 tbsp.) olive oil
- 2 g (1/2 tsp.) sugar
- Salt and pepper

Citrus dressing
- 1 orange
- 1 lemon
- 100 ml (6 tbsp.) olive oil
- 3 g (1/2 tsp.) sugar
- Salt and pepper

- 1 jar of salmon roe


1. Cut some bands of tuna 5 mm (1/4") thick. Using a size-45 round cutter, cut out 25 rounds. 
2. Cut the remaining tuna into brunoise, i.e., very small dice. Once the tuna has been cut up, set it aside in the refrigerator.

Avocado cream
1. Halve the avocados; remove the pits and peel. 
2. Blend the avocado flesh with salt, pepper and 1/2 tsp. lemon juice; press through a sieve and transfer to a piping bag fitted with a small tip.

Tartare dressing
1. Chop the shallot and chives. Ciseler l’échalote et la ciboulette.
2. Take a bowl and set it over another bowl filled with crushed ice.
3. Add the mayonnaise, 100 ml olive oil, tomato concentrate, Tabasco, chopped chives, freshly-ground pepper, coriander, lime zest, salt and pepper. Whisk.
4. Incorporate the finely diced tuna with a fork. Taste and adjust the seasoning with salt and pepper if necessary.

Clam shells
1. Wash the clams in cold water until the shells open; drain them and remove the meat from the shells.
2. Squeeze 2 oranges and reduce the juice over medium heat until it reaches a nice consistency. 

Preparing the tartare
1. You will need 4 size-75 ring molds. Mold the tartare to fill the molds.
2. Pipe the avocado cream on top in attractive rosettes. 
3. Place a salmon egg on each rosette. 

Pesto sauce
1. Separate the basil leaves and place them in a blender. 
2. Add 2 g of sugar, a little salt and pepper, then incorporate 100 ml olive oil. Strain.

Citrus dressing
1. Peel 1 orange and 1 lemon. Quarter them and place them in the blender; add 3 g sugar and a little salt and pepper.
2. Blend in 100 ml oil; strain. 

1. Brush the tuna rounds with olive oil; sprinkle with salt and pepper. 
2. Season the clams with the orange juice and a little salt. 
3. Season the sea lettuce (that has been washed) with a small spoonful of vinegar. 
4. Place the shells on the sea lettuce and place the clams in the shells. 
5. Using a spoon or a dropper, place some attractive lines of sauce on the plate.
6. Place on the tartare at the last minute, since it should be eaten as cold as possible.

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