April 8th, 2012
Recipe & Food Styling by David Grenier
Place a medium-sized bowl in a larger one inset with ice. Dice tuna, placing cubes in chilled bowl. Add pear and cover with plastic wrap. Set aside.
In a small bowl, whisk together next 8 ingredients. Pour vinaigrette over tuna, season with salt and pepper, and gently mix.
To assemble, spoon tartare into centre of avocado halves and garnish with sprouts. Serve with flatbread crisps and salad.
383 calories, 26 g fat, 30 g protein, 11 g carbs, 7 g fibre. Excellent source of vitamin D and folate.