-
1
Clean the tuna and trim the loins, taking off all the dark bloodlines in between the loins.
-
2
Using a sharp knife, cut the tuna in slices.
-
3
Put the slices, one by one in between plastic sheets and softly pound them to get them as thin as possible.
-
4
Keep the slices in the cooler till serving time.
-
5
Dice the onion and the pepper and cut the fruits in little ' brunoise' cubes.
-
6
In a bowl mix the vinegar with the sugar and mustard, then slowly pour in the olive oil while whisking.
-
7
Add the diced onion, sweet pepper, chopped cilantro, fruits and season with salt and pepper to taste.
-
8
Keep the salsa chilled till needed.
-
9
For the guacamole, dice the onion very fine.
-
10
Take the seeds out of the tomato and cut the meat 'en brunoise'.
-
11
Cut the avacado around the pit and separate the halves.
-
12
Take the meat out of the skin with a spoon and mash the avacados while using a fork.
-
13
Sprinkle the avacado with lime juice and add salt and pepper totaste.
-
14
Mix together the onion, tomato, and avacado.
-
15
Spoon some of the guacamole onto a plate.
-
16
Arrange a few pieces of tuna in a decorative manner and top the fish with some of the salsa.
-
17
Repeat 3 times.
-
18
You can also plate this on one large platter.
