A really easy to do recipe that will impress your friends. Great for dinner parties and al Fresco dining. Really fresh tuna, tomato, basil, avocado and shallot,
with a splash of olive oil and sea salt.
This is really simple and with the help of a few pulses on the food processor you can produce a stunning dish. It is best served with some toasted baguette rounds and it makes a perfect summer meal or appetizer. Remember that adding vinegar will cause the tuna to cook and turn white. You can make this ahead of time by preparing everything as explained, but omit the vinegar. Cover in cling film and keep in the refrigerator until you are ready to serve. Stir in the vinegar at just the last minute.
Combine tuna, tomato, shallot, and basil in bowl of food processer. Season to taste with alt and pepper. Pulse a few times. Scrape down the sides with a plastic spatula, and pulse until roughly chopped, about 10 more 1-second pulses. Toss with olive oil, lemon juice and hite wine vinegar. Season to taste. Before serving, peel the avocado and cut it into (13 m) cubes. Put a layer of the mix in the ramekin dish or ring, then a layer of avocado and nother layer of the mix. Turn out and serve immediately with the toasted baguette slices.