Tuna Tartare Ken Shiro Style with Avocado Cream

Method

1. Cut the fresh tuna into thick strips, then dice into cubes.
2. Using a machete (or a heavy knife), chop and pound the tuna cubes to break down the fibers (kenshiro style).
3. Transfer the chopped tuna to a bowl. Season with salt, pepper, a drizzle of olive oil, and a squeeze of lime juice. Mix well and let marinate for 45 minutes.
4. While the tuna marinates, prepare the avocado cream: Mash half an avocado with a fork until smooth.
5. Season the avocado mash with salt and pepper. Add olive oil in a thin stream while whisking to emulsify into a creamy consistency. Adjust seasoning to taste.
6. Place a ring mold on a serving plate. Add a layer of marinated tuna, spreading evenly.
7. Add a generous spoonful of avocado cream on top.
8. Add another layer of tuna on the cream. Press gently with the curved side of a spoon to compact.
9. Carefully remove the ring mold. Optionally, place a thin slice of tuna rolled into a rose shape on top as decoration.