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In a food processor, puree the avocado, salt and lime juice, and refrigerate.
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Photo: Courtesy of Joseph Vargetto
Tuna alla Zingara with Cucumber and Avocado by Joseph Vargetto
Joseph Vargetto has been serving this Sicilian-inspired hit at his Mister Bianco restaurant in Melbourne for years. The green chilli paste will transport you straight to Palermo.
15 June, 2020
serves for
4
total time
0
HR
30
MIN
ingredients
Tuna
Tuna
300g
Avocado
1
Lime juice
Cucumber
1 (peeled and julienned)
Nasturtium
12 leaves
Spice Grind
Star anise
2
Coriander seeds
30
Fennel seeds
30
Peppercorns
30
Cardamom
10
Green Chili Paste
Green Chiles
60g (Long green chili, seeded and chopped)
Garlic
(minced)
Lemon oil
50 ml
Spinach
50g
Parsley
Half a bunch
Cumin seeds
1 tsp (roasted)
Coriander seeds
1 tbsp (roasted)
Step 01
Step 02
Cut the tuna into thin slices and reserve.
Dress the cucumber in salt and pepper, olive oil and a splash of lime juice. Reserve.
Step 03
To Assemble:
Add the tuna slices delicately on the plate, and fold them like you are delicately puffing cushions.
Then drizzle olive oil and sprinkle the spice on the tuna.
Pipe some avocado mousse on the plate around the tuna.
Add the cucumber around the tuna with some green chilli paste along the side.
Garnish with nasturtium leaves.
