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Tuna Tarare

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Serves 1 | Prep Time 20 | Cook Time

Why I Love This Recipe

Ingredients You'll Need

100gr Yellowfin tuna, sashimi grade
1 tbsp Shallots, chopped
1 tbsp Chives, chopped
1 tbsp Coconut, grated
1 pc Lemon
5ml Coconut oil
1 pc Lime
2 pcs Pandan leaves
¼ tsp Ginger, grated

1 tsp Maldivian curry sorbet (optional, separate recipe)
½ tsp Coconut cream reduction
4 x ¼ tsp Avocado puree
garnish Coriander, fried curry leaves, fried onion, rihaakuru


1. Tuna tartare: Cut the tuna into small cubes, add shallots, chives, coconut, salt, coconut oil and juice of half a lemon. Mix gently

2. Coconut cream: Reduce coconut cream into half, add pandan leaves and ginger. Reduce, strain and then let it cool down.

3. Avocado puree: Peel the fresh avocado, add juice from half a lime and a pinch of salt, blend.

4. Plate the marinated tuna, top up with avocado puree, coconut cream reduction, and rihaakuru for the plate decoration. The optional Maldivian curry sorbet is spooned on top of the tartare.

5. Garnish with coriander leaves, fried curry leaves, and fried onion.

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