Tuna tartare with avocado salad

We are so lucky! Not only did a female robin decide to make a nest in a small bush right next to our front door but also laid three little blue eggs. The kids are beyond thrilled. They can observe different stages of robin growth: from the magical arrival of each egg to hatched bare-skinned chicks. After just a couple of days, these cuties are now covered with lots of feathers. We cannot wait to see them fly!

Tuna tartare with avocado salad

(Adapted from Saveur)

For 8 servings

1 lb fresh tuna steaks
2 tbs mirin
2 tbs soy sauce
2 avocados (peeled, pitted, sliced)
Juice of 1/2 lime
2 tbs olive oil
Sea salt and freshly ground black pepper
Some coriander leaves, thinly sliced for decoration (optional)
Fried breadcrumb for decoration (optional)
Reduced balsamic vinegar (optional)

  1. Freeze tuna for about 20 minutes so it’s slightly firm.
  2. Use a sharp knife to cut tuna into 1-cm cubes.
  3. Marinate cubed tuna with 2 tbs mirin + 2 tbs soy sauce. Refrigerate until ready to use.
  4. Combine avocado + lime juice + olive oil + salt and pepper to taste.
  5. Put a layer of avocado in the center of a plate.
  6. Top with marinated tuna. Add a pinch of sea salt and freshly ground pepper if desired.
  7. Sprinkle with fried breadcrumb and thinly sliced coriander leaves if using.
  8. Dot the plate with reduced balsamic vinegar if using.
  9. Serve immediately.