Tuna Tartare Tapa

This is my take on the Barrafina recipe, the main difference being that the tuna is seared and sliced rather than eaten raw and cubed tartare style. This is a more rugged version which would happily find its home at a tapas party.

tuna steak (2 inches thick)

EVOO

maldon sea salt

ground pepper

chopped coriander leaves

chopped chives

sesame oil

sesame seeds

soy sauce

avocado veloute

avocado

EVOO

juice of lime

maldon sea salt

coriander stems

1. make sauce with EVOO, a tad of sesame oil, a tad of soy sauce, maldon sea salt, sesame seeds and chopped coriander leaves/chives
2. place avocado veloute ingredients into a blender and mix until very smooth and velvety so that you can scoop with a spoon
3. lightly coat the tuna steak in EVOO, then ample salt and pepper
4. put pan on high heat, sear on both sides 30 seconds each
5. place in fridge for a couple hours until chilled
6. slice tuna thinly (but not so thin that it falls apart)
7. place tuna on a serving dish, smother with sauce
8. serve on plates, with spoonfuls of the avocado cream on the side
9. instruct guest to squeeze a tad of lime over the whole lot, then dig in