For company
Tuna tartare with avocado mousse, tortillas, labneh and a lime-and-tequila dressing
A beautiful starter for company: cubed sustainably caught yellowfin tuna seasoned simply, served with dots of silky avocado mousse and homemade labneh around it, crisp baked tortillas for scooping and a lime-and-tequila dressing to drizzle over everything.
Thank you, Food and Home South Africa magazine, January 2018, for this recipe. Make the labneh a day or two ahead — it keeps in the fridge for up to 3 weeks — and cut the tuna only when you are ready to serve.
Method
- 01
For the tortillas, preheat the oven to 180°C. Combine the 15 ml vegetable oil, 5 ml salt and remaining ingredients to form a smooth dough. Cut the dough into 8 pieces and roll into balls between the palms of your hands.
- 02
Roll out to thin tortillas using a rolling pin on a flour-dusted surface. Bake on a prepared baking tray until crisp and golden.
- 03
For the labneh, combine the plain yoghurt and 35 g salt, and hang the mixture in a muslin cloth with a container of choice. It can be made in advance and will keep in the fridge for up to 3 weeks.
- 04
For the lime and tequila dressing, whisk the extra virgin olive oil, lime zest and juice, chopped chillies and tequila together until combined.
- 05
For the mousse, blitz the avos in a food processor with the lemon and lime juices until smooth. Pass the mousse through a fine mesh sieve. Whip the fresh cream to soft-peak stage and fold all of the ingredients together to incorporate.
- 06
For the tuna tartare, cut the tuna into 0.5 cm cubes and season with salt to taste.
- 07
Serve the tuna tartare with dots of avocado mousse and labneh around it. Drizzle with the lime and tequila dressing, with lime wedges alongside for squeezing. Garnish with fresh coriander, if desired.
Keep cooking
