Tuna and Avocado Tartare Crostini

Tuna and Avocado Tartare Crostini

The tuna can be prepared ahead and refrigerated, but don’t add the avocado or dressing until just before serving or the acid in the lime juice will ‘cook’ the fish. Buy the crostini or make your own by brushing thin slices of baguette with olive oil and baking in a 180°C oven until golden and crisp.

Serves 4

Photography by Aaron McLean
From issue #37
To continue reading, login or subscribe to a digital Dish subscription.
Dish Website
Dish Magazine
Dish on iPad

Get unlimited, online recipe access. From just $34.90 for 12 months.

Subscribe