Tuna carpaccio!! This is the best, just make sure you are using really fresh tuna! This dish will definitely impress your friends and family. It’s not hard to make however if you make all the dips freshly yourself, it does take a bit of time. It’s a very colorful dish and tastes the same! Perfect starter for your Christmas dinner! Enjoy!
Ingredients for 4 pers.:
- 200 gr tuna (very thin slices)
- 2 eggs
- 1 lemon
- 1 clove of garlic
- 1 tablespoon mustard
- 50 – 100 ml sunflower oil
- Olive oil
- Salt and pepper
- 1 avocado
- 2 table spoons crème fraiche
- 1 red chili pepper
- 1 lime
- Fresh mint
- 1 mango
How to prepare it:
Start with prepping the dips. (Tip: make some extra to use to dip with some nacho chips!)
Aioli:
Put the eggs, the lemon juice, the mustard salt and pepper in a jar that you can use with your food processor. Peel the skin of the garlic, cut the garlic in half and remove the root. Squeeze the garlic with the rest of the ingredients.
Mix all the ingredients with the food processor. Now add sip by sip a bit of sunflower oil whilst you are still mixing. Repeat this until the mayonnaise is firm but airy.
Avocado mousse:
Squeeze the juice of the lime. Cut the chili pepper and take out the seeds. Chop the chili pepper. Peel the skin of the avocado, take out the kernel. Since you don’t need to keep the avocado into nice pieces the best thing to do is to cut the avocado in half. Take out the kernel by putting the edge of your knife to it and just take out the avocado with a spoon. Put it in you blender. Add the crème fraiche, the juice of ½ lime and ½ of the chopped chili pepper. Blend everything till it’s a soft paste.
Mango coulis:
Remove the skin of the mango. Cut the pulp of the seed and put it in a bowl. Add the remaining chopped red chili pepper. Chop the mint and add it to the mango. Use your food processor to mash the mango to a soft coulis.
Now you can prep the dishes. Put the tuna on the dishes, add a spoon of all the dips. Garnish with a bit of lime.
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