Red tuna tartar with avocado, coconut cream and caviar

brc_1034_Tartar de atún rojo con caviar, palta y leche de coco


20 Servings


500 g red tuna (1.1 lbs)
3 avocados
2 shallots
2 tsp fresh ginger (grated)
6 tbsp extra virgin olive oil
1 lime
8 leaves of chives
A pinch of sea salt


200 g Black River Caviar (0.4 lbs)
100 cc coconut milk
120 cc heavy cream
Zest of 1 Tahiti lime
A pinch of sea salt


Freeze the red tuna for at least 24 hours. Remove from the freezer, and place in the refrigerator to defrost to prepare the recipe.

To prepare the tartar, finely chop the shallot, peal and grate the ginger, and chop the chives.

Chop the red tuna in small even cubes and place in a bowl (not metal). Incorporate the lime zest and juice (strained). Add the chopped shallot and chives, the grated ginger, season with olive oil and freshly ground sea salt. Stir to mix all the ingredients. Wrap with film, place in the refrigerator, and let it settle.

Whip the coconut milk with the heavy cream (cool). Incorporate a touch of lime zest, season with sea salt to taste, and keep in the refrigerator.

Peal the avocado, chop in cubes of the same size as the red tuna, and barely wet with lime juice, so it doesn’t rust.

Serve alternating in small glasses a bit of red tuna, a bit of avocado, and a teaspoon of cool coconut cream. Crown with Black River Caviar and fresh dill leaves.