Tasty Thai Tuna Part I: Tartare with Mango & Avocado

This is part 1 of 2 of a couple of recipes I cooked up using a gorgeous piece of tuna here on lockdown in Thailand. We take the less-prime piece and turn them into a tartare bursting with big flavours! This dish takes a bit of time and skill to prepare, but these big, bold flavours and balance of sweet, salty, spicy and sour will impress everyone, guaranteed.
Full recipe, method and photos on my new blog: www.rwhatueat....
Music from: www.hooksounds...
Tuna Tartare with Mango, Avocado & Oriental Dressing
Serves 4
For the Oriental Dressing:
1 tbsp lemongrass, very finely chopped
1 tbsp fresh ginger, peeled, very finely chopped
1 tsp garlic, peeled, very finely chopped
1 each Thai birds eye chilli, seeded, very finely chopped
1 tbsp chopped fresh coriander
3 tbsp neutral oil (canola, grapeseed, vegetable)
3 tbsp soy sauce
1 each lime, juiced
For the Tartare:
600g pc tuna loin (from a trusted fishmonger-as you’ll be eating it raw), cleaned of sinew & diced
1/2 ripe mango, cut into small dice (same size as tuna)
1 ripe avocado, cut into small dice (same size as tuna)
2 thai shallots, peeled, finely chopped (rinsed under cold water if they are strong)
Salt (preferably kosher, Maldon flakes) to taste
Something crisp to eat it with (tortilla chips, flatbreads, etc)-optional

[@darkwitness9482]

I made this about 5 times, absolutely delicious! Thank you for the recipe!

[@billbrown5877]

Ryan J. Brown- keeping your tartare game strong!

[@yadiratoll1785]

Definitely I will make it, thanks