Recipe courtesy of Executive Chef of Sant Ambroeus Palm Beach, Marco Barbisotti.
- ahi tuna 2.5 oz.
- 1/4 avocado ripe cut in cube
- 1/2 lime juice plus zest
- 1/2 tea spoon of grain mustard
- 0.5 oz. White tequila
- Maldon salt
- extra virgin olive oil
- fresh ground pepper
- 1 small blood orange, peeled and thin sliced
- 1 small branch of fresh dill
For the dressing:
Place in a bowl the lime juice with the zest, the grain mustard and the tequila; then add little by little the extra virgin olive oil until the dressing get consistency and taste to see if you need more salt.
To finish the dish:
In a cold dish place the tuna thinly cut into slices, then poring a spoon of the tequila dressing and add the avocado cube, the blood orange and the fresh dill. Finish with fresh ground pepper and generously extra virgin olive oil.