Tuna with Avocado Cream

Ingredients

• 1 Organic Lime
• 2 Tomatoes
• 2 young garlic cloves
• 1 red chili pepper
• 1 handful coriander (5 g)
• 2 Avocados
• Salt
• Pepper
• 2 parsley roots
• 2 Jerusalem artichokes
• rapeseed oil (for frying)
• piment d’Espelette
• 4 tuna steaks (about 150 g each)
• 2 tbsp olive oil

Instructions

1. 1.

   For the avocado cream, rinse the lime hot, dry it, grate the zest and squeeze out the juice. Wash the tomatoes, cut off the stems and dice them finely. Peel and finely chop the garlic. Slice the chili pepper lengthwise, deseed, wash and chop. Rinse the coriander, shake dry, pluck the leaves, set aside some for garnish; finely chop the remaining leaves. Halve the avocados, remove the pits, scoop out the flesh into a bowl, mash with a fork and immediately drizzle with lime juice. Stir in the lime zest, tomato cubes, garlic, chili, salt, pepper and coriander.

2. 2.

   For the chips, peel the parsley roots and Jerusalem artichokes, shave them thinly and pat dry. Heat rapeseed oil in a pot. Fry the vegetable chips in batches for 2–3 minutes over high heat until golden brown. Remove, drain on paper towels, season with salt and Piment d’Espelette.

3. 3.

   Rinse the tuna steaks and pat dry. In a large skillet, heat olive oil. Sear the steaks for about 1 minute on each side over high heat. Remove from the heat and let the tuna rest covered for another ~3 minutes; it should remain pink inside.

4. 4.

   Season the tuna steaks with salt and pepper and plate them with the avocado cream. Distribute the vegetable chips over the tuna and garnish everything with the reserved coriander.