Tuna tartar & fresh avocado salad

Preparation

• 1 Use half a red onion, finely chopped, and add it to the bowl.
  Scoop out the avocados and cut them in small pieces. Then add them in the bowl.
  Add a bit of lemon juice and scoop it around carefully.
  Add half a lime’s zest, a teaspoon of mustard, a teaspoon of rice vinegar and a teaspoon of olive oil.
  Add some salt, the finely chopped chives and coriander, mix it and your avocado salad is ready.
• 2 Use the ponzu sauce as the base for the dressing. Add to this the sesame seeds, the sesame oil and the white wine vinegar.
  Cut the tuna in semi-small pieces, to keep the texture.
  Cut the spring onions and add this to the tuna with some freshly grated ginger.
  Use the dressing to season your tartar.
• 3 Use a round template or fold some aluminum foil. First add the avocado salad and then the tuna.
  Serve with some avocado salad on the side and add some sesame seeds.
  For the ponzu sauce: put 100 ml yuzu juice, 3 tablespoon bonito flakes, 1 piece of kombu leaf, 100 ml soy sauce en 50 ml mirin in a bowl and let this, covered with plastic, marinate for 3 hours in the fridge. Afterwards, add 100 gr of cut winter radish and half a bunch of chives.
  Your tuna tartar is ready!