Tuna, Charred Australian Avocado & Cucumber
Mitch Orr – Kiln
Video & Photography by Jason Loucas
Chef Notes
- Experience an elevated taste with charred avocado—adding a smoky depth and creaminess that complements proteins beautifully. No longer just another charred ingredient, it takes centre stage, transforming every bite into a culinary adventure.
Ingredients
Espelette Vinaigrette
- 20g Piment D’Espelette
- 15g Kombu powder
- 50ml Sherry vinegar
- 120ml Rice wine vinegar
- 30g Flake salt
- 30g Caster sugar
- Orange zest
- 80ml Yuzu juice
Final Dish
- 1 Australian avocado
- 1 Lebanese cucumber
- 150g Yellowfin tuna loin or belly
- 5 Sprigs of dill
- Espelette vinaigrette
- Extra virgin olive oil
- Murray River pink salt
Preparation
Espelette Vinaigrette
- Combine all ingredients in a bowl, whisk together until everything is dissolved.
- Store excess in an airtight container for up to a week.
Finished Dish
- Split the avocado, remove the seed and peel off the skin.
- Rub the cut side with olive oil and season with salt.
- Char over a live fire or on the bbq.
- Wash and dry the cucumber, slice into long skinny wedges.
- Slice the avocado in slices the same width as the cucumber.
- Slice the tuna into strips half the length of the avocado and close to half the width.
- Arrange the avo, cucumber and tuna in an alternating line on the plate.
- Season with salt, dress with espelette vinaigrette and extra virgin olive oil.
- Garnish with sprigs of dill.
- Optionally serve alongside some sourdough croutons/jatz/fried lebanese bread.
