Ahi Tuna Tartare with avocado

Michael Noble

NOtaBLE ~ The Restaurant

Tartare:

300 gr ahi tuna filet ~ chopped coarse

1 tsp shallots ~ minced

1 ea lemon zest

1 Tbsp olive oil ~ extra virgin

1 tsp chives ~ chopped

To taste sea salt (Maldon or Fleur de Sel)

Place all ingredients into a mixing bowl and combine well, taste and correct seasoning if necessary.

Avocado relish:

1 ea avocado ~ diced

1 ea lemon ~ juiced

½ tsp hot sauce (Tabasco or similar)

¼ tsp Worchestershire sauce

To taste sea salt ~ fine

Combine all ingredients for the relish, add the lemon juice immediately to prevent browning of the avocado.

To plate, press ¼ of the avocado mixture and ¼ of the tuna tartare mixture into a round or square ring big enough to hold the entire amount. Unmold and repeat with the other 3 plates.

Fry four quail eggs in a little butter in a non-stick pan and place one egg on each tower of tartare/avocado.

Garnish with sprigs of baby greens, sliced of radish or anything else that excites you!

Tartare is best eaten with potato chips but can also be served with thin toasts or crackers.