Ingredients for 4 servings:

400 g very fresh tuna steaks

2 spring onions

1 tsp finely chopped chilli

4 tbsp olive oil

Juice and zest of 1/2 a lemon

Sea salt, black pepper

2 ripe avocados

If desired, fresh coriander to garnish

1. Wash the tuna, pat dry and cut into small cubes. Slice the spring onions into thin rings. Mix both with the chopped chilli, 2 tbsp olive oil, lemon zest and a little lemon juice. Season tartare with sea salt and pepper.

Halve the avocado without removing the skin, remove the stone. Brush the cut surface with the rest of the oil, place the avocado halves over a hot barbecue and grill for approx. 5 min. Then place the avocado on small plates and season a little. Divide the tartare across the grilled avocado and garnish with freshly picked coriander if desired.

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