TUNA TARTAR, AVOCADO, BABY PLUM TOMATOES AND CHIVE MAYONNAISE

"I love raw fish. Sushi and sashimi are particular favourites and tuna is at the top of my list. It has a great texture that has a bit of a bite but is ultimately smooth. I know that raw fish is not to everyone’s taste and that is fine; however, if you are just a little doubtful, give it a go! If the fact that it is raw really turns your stomach, then you can simply add some lemon juice and the acid in the lemon will cook the fish. Traditionally, tartar refers to a raw beef preparation, which incidentally is also delicious. Many of the elements that make that dish delicious are included in this one; hence, I have called it tartar."

If you are feeling ‘in the money’ you could add a bit of caviar to the top for even more luxury.

Ingredients:
120g Tuna
1 Spring Onions
½ Avocado
6-8 Baby Plum Tomatoes
Lemon Juice
1 Tablespoon of Mayonnaise
Chopped Chives

Vinaigrette:
3 Tablespoon Olive Oil
1 Tablespoon White Wine Vinegar
Pinch of Sugar
Salt and Pepper

1. Prepare the fish
Order or buy really fresh tuna. DO NOT BUY IT if it does not smell clean and fresh or has a rainbow effect on the flesh. Very dark tuna means that it has a lot of blood in the flesh from when the fish was killed, again avoid it. You want a nice light red colour. Talk to the fishmonger or the person serving at the counter in the supermarket and ask about the fish.
Take your tuna and dice the flesh into small cubes. It does not matter if your cubes are not perfect as long as they are small. Place the tuna in a bowl.

2. Prepare the avocado and spring onions
Repeat the same process with the avocado. Cut it in half, remove the stone and the skin, and dice. Place in the same bowl as the tuna and mix. Thinly slice the spring onions and add them to the mixture.

3. Lemon juice
At this stage you can add the lemon juice. It is entirely up to you. I would add just a tiny squeeze for my own taste. Season with salt and pepper and taste.

4. Arrange the tomatoes
Slice the baby plum tomatoes lengthwise and carefully arrange them in a circle on the plate. This is just how I would present it in the restaurant. If you want to cut them differently and do your own thing, go ahead.

5. Vinaigrette
Vinaigrette is so simple. Place the salt, pepper and sugar in a screw top jar with the vinegar and give it a good shake (with the lid on). Then add the olive oil and shake it again. Give it a taste. Done!

6. Chive mayonnaise
With scissors, snip the chives and mix 2/3 with the
mayonnaise. Save the remainder for garnish.

7. Presenting the dish
Place a plastic ring (see Hints and Tips section) in the
centre of the tomatoes and fill almost to the top with the tuna mix. Fill the remaining bit with the chive mayonnaise and smooth off. Remove the ring carefully. Drizzle some vinaigrette around the plate and sprinkle some chives.