Tropical Tuna Carpaccio With Guacamole

1. 1

   Clean the tuna and trim the loins, taking off all the dark bloodlines in between the loins.

2. 2

   Using a sharp knife, cut the tuna in slices.

3. 3

   Put the slices, one by one in between plastic sheets and softly pound them to get them as thin as possible.

4. 4

   Keep the slices in the cooler till serving time.

5. 5

   Dice the onion and the pepper and cut the fruits in little ' brunoise' cubes.

6. 6

   In a bowl mix the vinegar with the sugar and mustard, then slowly pour in the olive oil while whisking.

7. 7

   Add the diced onion, sweet pepper, chopped cilantro, fruits and season with salt and pepper to taste.

8. 8

   Keep the salsa chilled till needed.

9. 9

   For the guacamole, dice the onion very fine.

10. 10

    Take the seeds out of the tomato and cut the meat 'en brunoise'.

11. 11

    Cut the avacado around the pit and separate the halves.

12. 12

    Take the meat out of the skin with a spoon and mash the avacados while using a fork.

13. 13

    Sprinkle the avacado with lime juice and add salt and pepper totaste.

14. 14

    Mix together the onion, tomato, and avacado.

15. 15

    Spoon some of the guacamole onto a plate.

16. 16

    Arrange a few pieces of tuna in a decorative manner and top the fish with some of the salsa.

17. 17

    Repeat 3 times.

18. 18

    You can also plate this on one large platter.

* Per serving · 4 servings · Values may vary.