Recipe by Executive Chef Juan H.Gilt
Pillars Restaurant at The Admiral’s Inn Hotel
Local-line caught tuna locally grown avocados and mangoes make up a stunning appetizer dish
Serves 4
INGREDIENTS:Tuna Tartare
1 lb line-caught Yellow fin tuna,
diced in small cubes
1 tsp extra virgin olive oil
2 tbsp soya sauce
1 tsp fresh grated peeled ginger
1 tbsp cilantro, finely chopped
Salt to taste
1 tbsp black and white sesame
seeds
INGREDIENTS:Dressing
¼ cup olive oil
2 tbsp lime juice
1 tbsp Sriracha chilli pepper sauce
Salt & pepper to taste
INGREDIENTS:Mango Avocado Salsa
1 firm mango, small diced
1 radish, finely diced
1 avocado, small diced
Juice of half a lime
Salt to taste
GARNISH:
2 cherry tomatoes, halved
4 chive stems
4 orange segments
2 tsp Tobiko (Japanese flying fish roe)
Chef Juan H.Gilt’s Tuna Tartare recipe
METHOD for Tuna:
Place diced tuna in a bowl and set aside. In a medium bowl, whisk together olive oil, soya sauce and ginger. Pour over tuna and season lightly with salt. Lightly stir in sesame seeds and cilantro.
METHOD for Dressing:
In a bowl whisk together all ingredients. Pour over tuna. Chill until service.
METHOD for Salsa:
In a bowl combine mango and radish. Gently add avocado and lime juice and combine, being careful not to mash the avocado. Season with salt.
ASSEMBLY
Using a 3 inch circular mould, spoon enough avocado mixture into the mould to fill a third of the way up. Add tuna tartare to fill the mould. Turn out in the centre of each plate. Garnish each tuna tartare with half a tomato, an orange segment and chive stem. Top with a little Tobiko.