Tuna-Avocado-Sashimi
very easy
90 mins
90 mins
Ingredients
- 100 g Coconut shavings
- 100 g Walnut kernels
- 4–5 ripe bananas
- 200 g Sugar
- 5 Eggs (size M)
- 200 ml Buttermilk
- 500 g Flour
- 1 package Baking Powder
- 7-10 Tbsp Salt
- 2-3 TABLESPOONS Olive oil
- 1⁄2 ripe mango
- 1⁄2 ripe avocado
- 400 g very fresh yellowfin tuna (sushi quality)
- 50 ml Soy sauce
- 1⁄2-1 Tsp Chilli sauce (e.g. Sriracha)
- 7-10 Tbsp a few drops of sesame oil
- 7-10 Tbsp Juice from 1⁄2 Lime
- 2 TEASPOONS Fly fish roe (alternatively trout caviar)
- 7-10 Tbsp Grease
Directions
- 1
Roast the coconut in a coated pan without fat until golden brown, remove. Coarsely chop the nuts. Peel bananas, weigh 450 g of flesh. Mash with a fork. Mix banana puree, sugar, eggs and buttermilk with the stirrers of the hand mixer until creamy. Mix flour, baking powder and 1 pinch of salt, sieve over it and stir in. Fold in nuts and coconut
- 2
Fill the dough into a greased box form (approx. 25 cm long; approx. 1.5 l capacity) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-45 minutes, remove from oven. Leave to cool in the tin for approx. 10 minutes, turn out onto a cake rack and let it cool down completely
- 3
For the sashimi, cut off 8 thin slices of bread (use the rest of the bread for other purposes). Cut out or cut slices of bread as circles as you like. Heat oil in a large frying pan. Fry the slices of bread on each side until crispy brown. Take out and let it drip off on kitchen paper
- 4
Cut the mango from the stone, peel 1/2 mango, dice the flesh. Use the remaining mango for other purposes. Remove the avocado flesh. Dice avocado and tuna finely and mix loosely with the mango cubes. Mix soy sauce, 5 tbsp. water, chilli sauce, sesame oil and lime juice and drizzle over the mixture. Arrange the sashimi immediately on the crostini and serve garnished with the roe
- 5
waiting time approx. 2 hours
Nutrition Facts
280 kcal
16 g
17 g
15 g
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