For 4 people
Clean the tuna and trim the loins, taking of all the dark bloodlines in between the loins.
Using a sharp knife cut he tuna in slices. Put the slices, one by one in between plastic sheets and softly pound them to get them as thin as possible. Keep the slices in the cooler till serving time.
Dice the onion and the pepper and cut the fruits in little ‘brunoise’ cubes.
In a bowl mix he vinegar with the sugar ad mustard, then slowly pour in the olive oil while whisking. Add the diced onion, sweet pepper, chopped cilantro, fruits and salt and pepper to taste.
Keep the salsa chilled till needed.
Dice the onion very fine. Take the seeds out of the tomato and cut the meat ‘en bruniose’.
Cut the avocado around the pit and separate the toe halves.
Take the meat out of the skin with a spoon and mash the avocado while using a fork.
Sprinkle the avocado with lime juice and ad salt and pepper to taste.
Spoon some of the guacamole on a plate.
Darren Lamb, Tour Guide