Maggie Beer's tuna tartare with native herbs

Name: Maggie Beer's tuna tartare with native herbs recipe
Yield: 1
Ingredients: 1/2 telegraph cucumber; 100g sashimi-grade tuna, cut into cubes; 1/2 avocado (preferably Hass); 1 tbs verjuice or lemon juice; 2 each The Native Co. native basil & anise myrtle leaves, torn; 80ml (1/3 cup) extra virgin olive oil

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by Maggie Beer

Cook, national treasure and delicious. Produce Awards judge

Aug 15, 2021

Simple yet impressive, this tuna tartare is a refreshing recipe for entertaining.

1/2 telegraph cucumber
100g sashimi-grade tuna, cut into cubes
1/2 avocado (preferably Hass)
1 tbs verjuice or lemon juice
2 each The Native Co. native basil & anise myrtle leaves, torn
80ml (1/3 cup) extra virgin olive oil

Method

1.

Peel and cut the cucumber into cubes, sprinkle with salt and let sit for about 20 minutes. Rinse and set aside. Place tuna into a bowl. Cut avocado into cubes and place into a separate bowl and sprinkle with the verjuice. (Leave ingredients separate until ready to serve.)
2.

Combine all the ingredients together in a large bowl. Season, then place on a serving plate and serve immediately.

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