Tuna tartare green chilli and avocado is a dish is fresh and light, and perfect for this weather.
Because the fish isn’t cooked make sure you get the freshest, best quality produce you can.
It can also be made using bass, mackerel or salmon instead of tuna.
It’s best served chilled, not at room temperature.
400g tuna (sashimi grade)
1 lime zest & juice
Salt to season
For the sauce
200g green chili (de-seeded)
80ml rice wine vinegar
1 clove garlic
6ml lime juice
Remove and discard any dark parts from the tuna.
Finely dice the tuna and mix it together with the lime zest, salt, and olive oil.
Separate between four bowls.
If possible, use a mould for a cleaner shape.
We recommend a 7cm/3in chef’s ring on each serving plate.
To make the sauce, deseed the chilli and place it into a blender with all other ingredients.
Blend together on the highest setting until smooth.
Pass through a sieve to remove any remaining bits.
Chill the sauce before pouring it around the tuna. Serve with picked coriander leaf.
Founded by acclaimed Brighton-based restaurateur Razak Helalat, the Black Rock Restaurants Group comprises of Brighton’s The Salt Room and The Coal Shed, The Coal Shed London and the group’s latest venture, Burnt Orange.
The Coal Shed Brighton opened in 2011, bringing dishes expertly cooked over coal using the highest quality, seasonal ingredients to the city, followed by modern British seafood restaurant The Salt Room in 2015. The Coal Shed restaurants opened at London’s One Tower Bridge development in 2017.
Burnt Orange, the latest venture by the Group, opened in Brighton’s Middle Street in June 2021.
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