Ingredients
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240g Fresh tuna
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50g Trout roe
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2 Avocado
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3 Kiwi
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1 Lime
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3 tsp GomasioOptional
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3 TBSP TamariOr soy sauce
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3 TBSP Olive oil
Overview
If you’re looking for a super fast, light, refreshing and highly healthy starter, and if in addition you are not a highly skilled cook but would like to prepare a starter for your foodie friends which looks and tastes very good at the same time as being easy to prepare, this is for you! I personally love raw fish and seafood and do enjoy such alternatives to sushi, poke bowls or chirachi. As usual this is an inspiration and if you feel like changing the fish you can perfectly use in particular salmon or scallops instead of tuna. Make sure your fish is ultra fresh and of very good quality (ideally sushi quality). On a hot day this dish can easily become a main course, just increase the quantities as you wish.
Utensils
- 1 Fish knife (Or a very sharp knife)
Menu steps
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1
Done
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Prepare fish slicesUsing a fish knife or a very sharp knife cut 240g fresh tuna in (4-5mm) thin slices. You need to cut it perpendicular to the stripes but make a couple of tries to find the right way you will see it very quickly. Reserve 12 nice slices |
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2
Done
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Prepare kiwi slicesPeel 3 kiwis and cut (4-5mm) thin slices, reserve the 24 nicest ones |
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3
Done
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Prepare avocado slicesRemove skin and stone from 2 avocados and cut (4-5mm) thin slices, reserve 12 nice slices |
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4
Done
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Prepare dressingMix 3 TBSP olive oil, tamari (or soy sauce) and the juice of 1 lime |
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5
Done
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To serveDisplay on each plate 4 slices of kiwi, add 4 slices of tuna, 4 slices of avocado and finally another 4 slices of kiwi. Add 1 TBSP trout roe on each top kiwi slice and if you like add some gomasio for decoration and taste. You can either pour the dressing on the millefeuilles or keep it for each guest to pour him/herself. Serve |
