Grilled tuna with avocado salad and baguette by @Davidvkuchyni

A fish classic with a summer twist.

  • Time of preparation:
    15 minutes

Ingrediences

Number of servings

  • Grilled tuna: 2 portions tuna
  • Chiavalon Romano olive oil
  • Maldon salt
  • pepper
  • Avocado salad: 1 avocado
  • 1 smaller onion
  • 100 g cherry tomatoes
  • 1 handful parsley
  • the juice of 1/2 a lime
  • salt
  • pepper
  • To eat with: 1 medium size baguette
Recommended pairing

Kamil Prokeš, Pinot Noir

Method

  • Take the tuna out of the fridge to acclimatise to room temperature.

    The tuna should ideally be taken out of the freezer the night before to defrost in the fridge.

  • Cut the avocado in half, peel and de-seed it, and chop into cubes.

  • Roughly chop the onion, quarter the tomato, and finely chop the parsley.

  • Add the chopped vegetables to the avocado. Add the lime juice and a little olive oil. Season with salt and pepper. Carefully toss together and set aside in the fridge to chill.

  • Drizzle the baguette with oil and heat the grill.

  • Pat the tuna dry with kitchen towel and drizzle with olive oil. Place on the grill for around a minute and a half on either side. Finally, grill the baguette.

  • Give the fish a moment to rest and then cut into slices.

  • Plate up the avocado salad, the baguette, and the tuna slices. These should be seasoned with pepper and Maldon salt to finish.

Enjoy your meal!