Ingredients( 4 servings )
- Tuna (trimmed) 400g
- Avocado (moderately ripe) 1
- Onion 2/3
- Watercress (leaves and stems separated) 12
- Balsamic vinegar 2 tsp
- Salt to taste
- White pepper to taste
- Lemon juice 1/4 of a lemon
- Extra virgin olive oil 2 tsp
Directions
1.
Chop the tuna into 5mm squares. Put in a bowl and sprinkle with a pinch of salt and white pepper. Mix well and chill in the refrigerator for 1 hour. Carefully slice the tuna, taking not to hit it with the knife to preserve the texture.
2.
Chop the onion and put in a bowl. Pour enough water to cover it and leave for 10 minutes. Then, use a strainer to lift out the onion, wrap it in a paper towel and wipe well.
3.
Thinly slice the avocado.
4.
Cut the watercress stems into pieces 5 mm wide.
5.
Place all the above ingredients into a bowl, add lemon juice, and stir to combine. Sprinkle with balsamic vinegar and mix.
6.
Place a cercle in the center of the dish. In order, make three layers of tuna, avocado sauce, tuna. Serve while holding in place lightly with the back of a spoon. Remove the cercle and pour olive oil over the tuna. Garnish with the watercress leaves and sprinkle a pinch of salt and white pepper. Sprinkle basil leaves around for further garnish (optional).
