Tropical Tuna Carpaccio With Guacamole |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 2 |
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This is a recipe from Belize that I found on the internet. Ingredients:
1 tuna (about 5 pounds) |
1 small onion |
1 green pepper |
1 mango |
2 oranges |
6 ounces papayas |
6 ounces honeydew melon |
4 ounces mango vinegar |
1/2 cup chopped cilantro |
8 ounces olive oil |
1 tablespoon sugar |
1 teaspoon mustard |
salt and pepper |
2 ripe avocados |
1 small onion |
2 firm tomatoes |
1 lime, juice of |
salt and pepper |
Directions:
1. Clean the tuna and trim the loins, taking off all the dark bloodlines in between the loins.
2. Using a sharp knife, cut the tuna in slices. Put the slices, one by one in between plastic sheets and softly pound them to get them as thin as possible. Keep the slices in the cooler till serving time.
3. Dice the onion and the pepper and cut the fruits in little ' brunoise' cubes. In a bowl mix the vinegar with the sugar and mustard, then slowly pour in the olive oil while whisking. Add the diced onion, sweet pepper, chopped cilantro, fruits and season with salt and pepper to taste. Keep the salsa chilled till needed.
4. For the guacamole, dice the onion very fine. Take the seeds out of the tomato and cut the meat 'en brunoise'. Cut the avacado around the pit and separate the halves. Take the meat out of the skin with a spoon and mash the avacados while using a fork. Sprinkle the avacado with lime juice and add salt and pepper totaste. Mix together the onion, tomato, and avacado.
5. Spoon some of the guacamole onto a plate. Arrange a few pieces of tuna in a decorative manner and top the fish with some of the salsa. Repeat 3 times. You can also plate this on one large platter.
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