Festive tians of tuna and avocado

Fairlady
6 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (17)

300.00 g tuna — steaks
MARINADE
5.00 ml salt
15.00 ml sugar
15.00 ml english mustard
30.00 ml fresh dill — chopped
AVOCADO WITH SAUCE
2.00 avocados — ripe, firm
1.00 lemon juice
2.00 garlic — cloves, paste
200.00 ml cream — whipped
salt and freshly ground back pepper
SWEET MUSTARD SAUCE
30.00 ml wholegrain mustard
30.00 ml fennel — seeds, crsuhed
30.00 ml honey — runny
60.00 ml vinegar — cider
to serve — to serve
cucumber — thinly sliced
60.00 ml pepper — red and green, finely diced
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Method:

Remove skin and bones from tuna. Wash and pat dry with paper towels.
MARINADE: Make a paste with salt, sugar and mustard and stir in chopped dill. Rub tuna steaks with dill paste. Place in a glass container, cover with cling film and refrigerate for 24 hours. Rinse tuna and pat dry with paper towels. Cut into cubes.
AVOCADO: Cube avocado and toss in lemon juice. Stir garlic into whipped cream and season. Stir in avocado.
SWEET MUSTARD SAUCE: Place all ingredients in a food processor or blender and process for 2 to 3 minutes, or until creamy and some mustard seeds are still visible.
TO SERVE: Place a plain pastry cutter, about 6 cm in diameter, in centre of a cold fish plate. Spoon a sixth of tuna cubes into ring and smooth surface with the back of a spoon. Top with avocado mixture. Remove pastry cutter. Garnish with thinly sliced cucumber, drizzle with mustard sauce and sprinkle with peppers. Repeat for other tians.



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