Tartare de thon à la mexicaine, jalapeno, avocat, lime, croustille de maïs

Preparation time: 60 min

• Setting up

  Finely chop the French shallots.

  Open the Jalapeno pepper, remove the seeds and finely chop the pepper.

  Finely chop the coriander, keeping a few leaves for finishing.

• Sauce

  Whisk all the ingredients together in a bowl.

• Tartare

  Cut the tuna into cubes (tartare) and place the cubes on top.

  Cut the avocado flesh into cubes (like the tuna). 

  Make a mini-brunoise with the green apple (small cubes).

  Gather all the ingredients and add to the sauce, mixing gently and adjusting the seasoning if necessary.

  Crush the corn chips in your hands.

• Platting and finish

  Place the tartare on a plate of your choice (using a circle) or cover the bottom of the plate like a carpet.

  Garnish with two or three corn chips and a few coriander leaves.

  Pepper and fleur de sel as required.