Tuna tartare with baked apple cream

For any tartare, meat or fish, the main criterion is the exceptional freshness of the main product. And then play with the taste of this product. The taste of tuna in tartare is perfectly complemented by a sweetish baked apple, delicate avocado, fresh cucumber - and all this is combined with hot spices, spices and a slight sourness of lemon juice.

Ingredients

• granny smith apple, 1pc - 250 g
• honey - 15 g
• tuna fillet - 100 g
• soft avocado - 40 g
• teriyaki sauce - 10 g
• olive oil for salad - 10 g
• lemon juice - 3 g
• cucumber - 30 g
• oregano dry - 1 g
• pink pepper - 1g
• sea ​​salt -1g

Directions

1. Cut the apple into 6 slices, cut the core with a knife, put on a baking sheet covered with parchment, soft part up, peel down and pour honey on top. Bake for 20 minutes at 180 degrees in a convection oven on medium convection.
2. After baking, cool the apple, remove the peel from all the slices, except for one (it will be used for decoration). Punch the pulp in a blender to a creamy state and refrigerate to cool to a temperature of about 5 degrees.
3. Chop the tuna at random, peel the avocado and pits and chop also arbitrarily. Stir tuna with avocado and season with teriyaki sauce, olive oil and lemon juice, salt to taste.
4. Smear the apple cream on a plate, put the tuna tartar next to it, decorate with a baked apple slice, cucumber, oregano and crushed pink pepper cut on a slicer, drizzle a little olive oil on top.