Servings: 2
Preparation : 10 minutes
Ingredients
- 260 g fresh tuna, cut into small cubes (or 2 tubes of Jonathan Garnier tartare)
- 45 ml (3 tbsp) mayonnaise
- 10 ml (2 tsp) chili crisp (adjust to taste)
- 15 ml (1 tbsp) fresh dill, chopped
- 15 ml (1 tbsp) fresh parsley, chopped
- 1/2 lemon zest
- 1 avocado, cut into small cubes
- Salt and pepper to taste
Bread croutons
- 1/2 baguette, sliced
- 45 ml (3 tbsp) olive oil
- Salt and pepper to taste
Preparation
- Brush the bread slices with olive oil, season with salt and pepper, then toast in a 350°F (180°C) oven for 8 to 12 minutes, until golden brown and crispy.
- In a bowl, mix the tuna with the mayonnaise, chili crispy, dill, parsley and lemon zest. Add the avocado gently, season with salt and pepper.
- Serve immediately over toasted croutons.
