Photo: Rochelle Eagle
If you’ve dined at Melbourne institution Maison Bâtard, you’ll know that its spicy tuna tartare is both a standout and a staple of chef Adam Sanderson’s delectable menu. Stunning in appearance, it sees a glossy layer of tuna tartare perched on a ring of avocado.
“This dish takes design cues from jewellery store window displays, the pieces of tuna glistening like jewels on the plate,” says Sanderson. “A fishmonger is your best bet for getting excellent quality fish. Buy tuna that has a deep red colour.”
Note: Sobacha tea, a Japanese tea made from roasted buckwheat groats, is available at Japanese grocers or online.
Ingredients
Method
Combine tuna and chilli oil in a bowl; season to taste.
Combine avocado, sobacha tea, herbs, lime zest and juice in a bowl. Season to taste.
Divide avocado mixture between two 12cm rings on cold serving plates and using a spoon, gently press down to flatten. Divide tuna mixture evenly on top of avocado layer, then remove rings to serve.
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