Avocado carpaccio with tuna and crispy chilli mayo
Try to slice the avocado as thinly as possible for a good carpaccio vibe, but it's not essential. Tuna tastes best when sliced really thinly, so make sure you have a razor-sharp knife.
2 tuna steaks (approx. 200 g) (from the fishmonger)
2 tbsp black sesame seeds
2 tbsp white sesame seeds
2 tbsp olive oil
Preparation method
Stir the mayonnaise to loosen by adding the chilli sauce (add to taste. One tablespoon is may be too spicy). Roughly chop the almonds and coriander leaves.
Cut the avocado all the way around the stone. Twist the halves apart, remove the stone and scoop the flesh out of the skin with a spoon. Thinly slice the flesh lengthwise. Sprinkle with the sushi vinegar and arrange the slices in a fan shape on 4 plates.
Pat the tuna steaks dry with kitchen paper and season with salt and pepper. Mix the black and white sesame seeds. Roll the tuna through the seeds. Heat the pan. Add the olive oil in it and fry the tuna on both sides for about 4 minutes until cooked on the outside and still raw on the inside. Thinly slice the tuna and divide over the avocado.
Drizzle with the chilli mayo and garnish with the almonds, coriander and sesame seeds.
Tip Prefer vegetarian? This carpaccio also tastes super without tuna. Or replace the tuna with grilled and thinly sliced smoked tofu.
