Coconut tuna tartare with avocado mousse

August 25, 2011February 7, 2016 Belinda

It doesn’t get much better than this! (c/o chef John Doherty of the Waldorf Astoria)

Ingredients
1 pound sushi grade tuna; cut into 1/4-inch dice
5 tbsp grated coconut; toasted
1 tsp soy sauce
2 tbsp fresh lime juice
1 tsp rice wine vinegar
4 tbsp toasted almond slivers; chopped
4 tbsp currants
1 tbsp vegetable oil
1 tsp fresh ginger; minced
1/2 tsp garlic; minced
1/2 tsp sesame oil
2 ripe avocados
1/8 tsp cayenne pepper
1/4 tsp ground cumin
1/8 tsp paprika
1 tbsp olive oil
Salt and freshly ground black pepper

How to Prepare Coconut Tuna Tartare with Avocado Mousse
In a medium stainless mixing bowl combine the diced tuna, coconut, soy sauce, 1 tablespoon of the lime juice, rice wine vinegar, almonds, currants, vegetable oil, ginger, garlic, and sesame oil.
Toss well and season with salt and pepper.
Cover and refrigerate until ready to serve.
Peel and halve the avocados and remove the pits. Give them a rough chop and place them in a small stainless mixing bowl.
Add the remaining lime juice, cayenne, cumin, paprika, and olive oil.
Mash the seasoned avocado with a sturdy whisk until creamy in texture and season with salt and pepper.
To serve:
Divide the avocado mixture equally into the bottom of 8 martini glasses.
Separate the tuna into eight equal portions and spoon on top of the avocado

Do-ahead · Fish · Fruit · Gluten Free · Salad

Papaya, avocado and prawn salad with a Rarotongan curry mayo

July 16, 2011June 11, 2024 Belinda

If you make nothing else on my blog, make this. It’s a winner and very simple! The flavors are like nothing you’ve ever had before as the sauce has curry powder, mint, lime and sweet chili sauce.
Being a Kiwi, I am naturally drawn to Pacific flavors and thanks to Annabelle Langbein (a New Zealand food writer) for sharing this recipe.

Serves 6

Curry mayo—
1/4 cup finely chopped mint leaves
1/2 – 1 tsp good quality curry powder
1/2 – 1 red chilli, de-seeded, pith removed and minced
3 tbsp fresh lime juice
1 tbsp sweet Thai chilli sauce (sweet chilli sauce)
1/2 cup good quality mayonnaise (I use Best Food or Hellmans)

1lb prawns cooked and shelled. (Buy them raw and boil them briefly yourself, that way they won’t be overcooked)
2 just-ripe avocados, peeled and flesh chopped
1 papaya, peeled, de-seeded and flesh chopped
salt and freshly ground black pepper
rocket (arugula) or soft lettuce leaves

Stir the chopped mint, curry powder, chilli, lime juice and Thai sweet chilli sauce into the mayonnaise.

Add the cold cooked prawns and chill in the fridge until ready to serve (up to 24 hours)

Toss the avocado and papaya through the prawn mixture. Season wth salt and pepper.

Serve on a bed of lettuce leaves.

Appetizers · Asian flavors · Dairy-free · Fish · Gluten Free

Ahi tuna and avocado tartare

June 14, 2011February 7, 2016 Belinda

This is sensational. It mingles fresh ahi tuna, avocado, cucumber and spice and will impress the most knowledgeable food critic.
The prep time is 10 minutes and it’s ready in about 30 minutes. Serve with small rice crackers.

Serves about 6

3/4 lb sashimi grade ahi tuna, diced
1/2 cup diced cucumber
1 avocado, peeled, pitted and diced
1/4 cup chopped green onion
1 tsp red pepper flakes (or less if you don’t want it too spicy)
1 tbsp toasted sesame seeds
1 1/2 tsp lemon juice
2 tsp sesame oil (I use toasted sesame oil)
1/2 cup soy sauce (I use low sodium soy sauce)

Directions

In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds.
Pour in the lemon juice, sesame oil and soy sauce and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes but no longer, the terrific freshness of the fish will be lost.
Once chilled, remove the bowl from the ice and invert onto a serving dish. Serve

To toast the sesame seeds,
Heat a dry skillet over medium heat, add sesame seeds and cook until toasted and fragrant, about 3 minutes. Stir often to prevent burning