Our wild safflower tisane pairs fantastically with a scrumptious tuna and avocado tartare and smoked chilli aioli.

Ingredients

For the Avocado base:

2 avocados, 1 diced and 1 pureed
1 tablespoon diced sweet baby red peppers
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
Black pepper

For the Chilli Aioli:

1 small cup of mayonnaise or Kewpie Mayonnaise
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
1 teaspoon sriracha (or chilli flakes)
Freshly ground black pepper

For the Tuna:

450g sushi grade tuna, diced
3 tablespoons soy sauce
1 tablespoon chopped chives
1 tablespoon extra virgin olive oil
1 teaspoon chilli flakes

To Garnish:

1 tablespoon of chopped chives
1 teaspoon of sesame seeds

Directions

To make the avocado base, in a medium mixing bowl, combine the avocado and diced peppers and mix gently. Dress with the fresh lime juice, olive oil and black pepper.

To make the smoked chilli aioli, in a small bowl mix the mayonnaise, sesame oil, rice wine vinegar and sriracha (or chilli flakes) until fully combined and season with pepper. Place the bowl on a fireproof surface and use a large upturned glass bowl as a cover, ensuring the mix is airtight. Light a small piece of paper, blow it out and slip it under the cover, setting it on to the fireproof surface. Allow the glass bowl to fill up with smoke and leave for 5-10 minutes. Once fully smoked, uncover, making sure the room is fully ventilated.

To make the tuna layer, put the tuna in a separate mixing bowl set over a larger bowl of ice to keep it very cold. Add the soy sauce, chives, chilli flakes and olive oil. Toss gently.

To assemble this scrumptious dish, add the avocado base to a cold plate and on top add the tuna layer. Finally, garnish with fresh chopped chives and sesame seeds and add the smoked chilli aioli to the plate.