• Servings: 1
• Preparation Time: 20
• 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
• Garnish
• 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. 1. Tuna tartare: Cut the tuna into small cubes, add shallots, chives, coconut, salt, coconut oil and juice of half a lemon. Mix gently
3. 2. Coconut cream: Reduce coconut cream into half, add pandan leaves and ginger. Reduce, strain and then let it cool down.
5. 3. Avocado puree: Peel the fresh avocado, add juice from half a lime and a pinch of salt, blend.
7. 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.
9. 5. Garnish with coriander leaves, fried curry leaves, and fried onion.

If you are planning to visit Maldives for your next island escape, Kurumba Maldives would be the ultimate choice as they offer some of the best restaurants in the Maldives with bespoke menus in each of their restaurants.