Very few make it to blue - Makro

Tuna tartare on avo cream
ingredients
Tuna
• 700 g tuna
Avocado cream
• 3 avocados
• 1/2 tsp. lemon juice
• Salt and pepper
Tartare dressing
• zest of 1 lime
• 1 shallot
• 1/2 bunch chives
• 1 tbsp. tomato concentrate
• 1/2 tsp. Tabasco sauce
• 200 ml (3/4 cup) white wine
• A small sprig of thyme
• 1 tbsp. mayonnaise
• 100 ml (6 tbsp.) olive oil
• 8 grindings of fresh pepper
• 8 grindings of fresh coriander
• Salt and pepper
Serve with Macallan Whisky
For Macallan, Tuna Tartare makes a great variation on the whisky and raw fish theme. It’s a head-tohead
encounter between two rich products. What ties the two together is the nutty notes in the Scotch
– the 18 Years Old may be the best match in this respect – and the sesame seeds, soy sauce, and honey.
52 WHISKY EDITION November 2011
preparation method
Tuna
• Cut some bands of tuna 5 mm thick.
• Using a size-45 round cutter, cut out 25 rounds.
• Cut the remaining tuna into brunoise, i.e., very small
dice. Once the tuna has been cut up, set it aside in the
refrigerator.
Avocado cream:
• Halve the avocados; remove the pits and peel.
• Blend the avocado flesh with salt, pepper and 1/2 tsp.
lemon juice.
• Scoop back into avo skins.
Tartare dressing
• Chop the shallot and chives.
• Take a bowl and set it over another bowl filled with
crushed ice.
• Add the mayonnaise, 100 ml olive oil, tomato
concentrate, Tabasco, chopped chives, freshly-ground
pepper, coriander, lime zest, salt and pepper. Whisk.
• Incorporate the finely diced tuna with a fork. Taste and
adjust the seasoning with salt and pepper if necessary.
Preparing the tartare
• Place the tartare carefully ontop of on the avo cream