Festive tians of tuna and avocado


Ingredients 20
Servings 6
Time

Ingredients

  • 300
    g
    tuna steaks
  • MARINADE
  • 5
    ml
    salt
  • 15
    ml
    sugar
  • 15
    ml
    prepared English mustard
  • 30
    ml
    chopped fresh dill
  • AVOCADO WITH SAUCE
  • 2
    ripe, firm avocados
  • 1
    lemon, juice
  • 2
    cloves garlic, crushed to a paste
  • 200
    ml
    cream, whipped until fairly stiff
  • salt and milled black and white pepper
  • SWEET MUSTARD SAUCE
  • 30
    ml
    Dutch wholegrain mustard
  • 30
    ml
    crushed fennel seeds
  • 30
    ml
    runny honey
  • 60
    ml
    cider vinegar
  • TO SERVE
  • thinly sliced cucumber
  • 60
    ml
    each, cfinely diced red and green sweet peppers
 

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.
 

Read more on: fish/seafood
 

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