Avocado filled with raw diced tuna
A festive Christmas starter of avocado halves filled with raw tuna, diced avocado and tomato, in a creamy wasabi-soy sauce.
What you need
How Maurice does it
- 1
Lightly coat the raw tuna with Liquid Gold and cut it into small cubes.
- 2
Halve the avocado, scoop out the flesh and cut it into cubes; keep the empty skins to fill later. Cut the tomato into small cubes.
- 3
Make the sauce: whisk together the mayonnaise, crème fraîche, soy sauce, wasabi paste, finely chopped shallot and the Yellow Friend juice in a bowl.
- 4
Pour the sauce over the tuna, avocado and tomato and mix well. Stir in the fresh coriander and season with salt and pepper.
- 5
Spoon the mixture into the reserved avocado skins.
- 6
Serve chilled as a Christmas starter, optionally on a bed of crushed ice, finished with sprigs of coriander.
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