Jean-François Plante's recipe

Servings: 4 • Preparation: 30 min Ingredients:

Bluefin tuna tartare

300 g (10 oz) skinless bluefin tuna, 

cut into 1 cm (½") cubes

3 tbsp. extra virgin olive oil

3 tbsp. fresh coriander, 

finely chopped

2 tbsp. red onion, 

finely chopped

1 tbsp. small capers

2 tbsp. lime juice

1 tsp. sambal oelek

1 tsp. organic or blanched orange zest, grated

Salt and freshly ground pepper

Salmon tartare

300 g (10 oz) skinless salmon, 

cut into 1 cm (½") cubes

3 tbsp. extra virgin olive oil

3 tbsp. fresh coriander, 

finely chopped

2 tbsp. red onion, 

finely chopped

1 tbsp. small capers

2 tbsp. lime juice

1 tsp. sambal oelek

1 tsp. organic or blanched orange zest, grated

Salt and freshly ground pepper

Spicy guacamole

1 ripe avocado

2 tbsp. orange juice

2 tbsp. lime juice

 3 tbsp. extra virgin olive oil

1 tsp. salt

1 small garlic clove, minced

1 tsp. green tabasco

Garnishes

Fleur de sel

Fresh coriander leaves

Lime wedges

Olive oil

1. In a cold stainless steel bowl on top of a second bowl filled with ice, combine the bluefin tuna and olive oil to obtain a smooth mixture (the oil will protect the protein). Add the remaining tuna tartare ingredients and combine once again. Set aside.

2. In another cold stainless steel bowl on top of a second bowl filled with ice, repeat the process with the salmon. Set aside.

 3. In a bowl, coarsely mash the avocado flesh with a fork. Add the remaining guacamole ingredients and mash again, keeping chunks of avocado for texture. Set aside.

 4. Using a cookie cutter, on a plate, press a quarter of the bluefin tuna tartare. Press a quarter of the guacamole on top. Top with a quarter of the salmon tartare. Repeat the process for the other three plates.

5. Top each serving with a pinch of fleur de sel, a few coriander leaves, a small lime wedge and a drizzle of olive oil.