Eat & Drink
Originally published on Friday, 6th June 2008
Tuna Ceviche on Crostini
Serves 4 as a starter or several as a canapé
This has to be one of the easiest recipes to follow, so much so that we do a version of it in our ‘Help, I can’t cook anything ’ class. It takes literally about 30 minutes from start to finish and tastes really fresh and delicious.
If you don’t want to serve it on toasted baguette you could also serve it in little gem lettuce cups.
Ingredients
a 300 gm piece of sushi grade tuna, skin removed
Juice of 1 lime
2 tablespoons olive oil
generous pinch of sea salt
1 spring onion, thinly sliced
1 Hass avocado
1 small handful coriander leaves, shredded
1 baguette, sliced thin
Freshly grated black pepper
Instructions
Slice the tuna into small cubes and place in a large bowl. Toss with the lime juice, salt, spring onion and coriander and place in the fridge to cure for at least 15 minutes but no more than 30 minutes. The acid in the lime juice will begin to ‘cook’ the tuna as it sits in the fridge.
Place the baguette slices on a baking tray and brush with the olive oil. Place in the oven and bake until toasted and golden, turning the pieces over half way through. Remove and allow to cool slightly.
Remove the tuna from the fridge. Using a sharp knife, slice the avocado in half and remove the large pit. Then, using a soft edged butter knife, slice the avocado lengthwise and then crosswise while still in the skin. Scoop out the avocado cubes using a tablespoon, and gently toss with the tuna.
Taste and season the tuna with salt and freshly grated black pepper.
Place the bread slices on a serving platter and top each slice with a helping of the tuna mixture. Serve immediately.
Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.
To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.
In collaboration with Eat Drink Talk
