For 2 people
100 grams per person of red tuna fillet heart (100 grams for a starter and 200 grams for a main course)
1 cold avocado
1 onion (fresh if possible)
1 tablespoon of soy sauce
A few zests of a combava (or zest of a lime)
A few zests of ginger
A few sprigs of dill
A few sprigs of spring onions
FOR THE DRESSING
1 chive flower
1 pinch of fleur de sel
1 turn of ground pepper
1 pinch of Espelette pepper
1 circle 10 cm in diameter and 5 cm high
Cut the fillet and avocado into cubes. Cut the onion into small rings.
Chop a little chives and dill.
In a bowl, gently mix the tuna, avocado, finely sliced onion, chopped chives and dill.
Add a little combava zest and a little ginger zest.
On a serving plate, place the circle of about 10 cm in diameter. Top with the mixture from the bowl.
Turn out gently.
Decorate with fleur de sel, ground pepper and Espelette pepper.
Place a few chive flowers on the tartar. Repeat for the second plate.