Guacamole and White Tuna Belly Fillets

Guacamole-con-ventresca-de-Bonito-del-Norte

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ventresca-de-bonito-del-norte

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Ingredients

– 2 cans of Ortiz White tuna fillets
– 2 ripe avocados, chopped
– 2 tomatoes, skinned and chopped
– 2 tbsp chopped onion
– 1 tbsp fresh chopped coriander
– Chopped green chilli (or Tabasco sauce) to taste
– 1 tbsp lemon juice
– 2 tbsp extra virgin olive oil
– Salt and white pepper

Vinaigrette
– 1 skinned deseeded tomato chopped into small dice
– 50 g extra virgin olive oil
– 3 tbsp chopped chives
– 1 tbsp lemon juice
– Salt and white pepper

Preparation

In a bowl, mix the chopped avocados, tomato, onion, coriander, green chilli, lemon juice, olive oil, salt and white pepper. Leave to rest for 10 minutes before serving. While it is resting, cover with cling film to ensure that it doesn’t discolour. When it has rested, shape the guacamole into small piles with a spoon and place along the serving dish. Place a generous piece of Ortiz north coast tuna belly on top of each pile. Dress the plate with the vinaigrette and the chopped chives.

Recommendations

The vinaigrette should be prepared only a few minutes before serving in order to ensure its very fresh flavour.