Tuna & Avocado Tartare with Spicy Fennel & Poblano Gazpacho

Name: Tuna & Avocado Tartare with Spicy Fennel & Poblano Gazpacho
Yield: 2
Cuisine: mexican
Ingredients: 200 g sushi-grade tuna, diced; 1 avocado, diced; 2 tbsp sesame oil; Salt flakes,to taste; Lime zest, 1 lime; 1 small fennel bulb, cut roughly; 2 poblano peppers, seeded, cut roughly; 2 jalapeños, cut roughly and seeded; 4 scallions; 1 avocado; Juice of 1 lime; 1 bunch of fresh cilantro, washed; 2 tsp rice vinegar; 2 tbsp extra virgin olive oil; ¼ cup ice-cold water; Salt

Fresh cilantro, picked Furikake

Watch recipe

Ingredients

Servings

200 g sushi-grade tuna, diced
1 avocado, diced
2 tbsp sesame oil
Salt flakes,to taste
Lime zest, 1 lime
1 small fennel bulb, cut roughly
2 poblano peppers, seeded, cut roughly
2 jalapeños, cut roughly and seeded
4 scallions
1 avocado
Juice of 1 lime
1 bunch of fresh cilantro, washed
2 tsp rice vinegar
2 tbsp extra virgin olive oil
60 ml ice-cold water
Salt

Instructions

Blend the raw poblano, fennel, jalapeño, scallions, avocado, lime juice, rice vinegar and olive oil until completely smooth.
Add the ice-cold water to reach a thick yet pourable consistency.
Strain with a chinois for a smoother consistency.
Season with salt and chill well.
Divide the gazpacho between two shallow bowls and arrange the diced tuna and avocado on top. Finish with furikake, picked cilantro, extra lime zest and flaky salt.