Tuna tartare with mango and roasted almonds

Wash the tuna, dry and reduce to tartare by cutting into small cubes. Season with oil, a pinch of salt, pepper and the grated zest of the lime and let it rest in the pre-cooled blast chiller with the function of blast chilling for 30 minutes.

In the meantime, peel the mango, grate it with a large grater and season with a pinch of salt, pepper, oil and lime juice. Form tartare with the help of a ring pastry: put under the tuna and over the mango grated.

Freeze the tuna tartare so composed in the blast chiller, with the function of shock freezing, for about 90 minutes, then keep them in the freezer for at least 24 hours. In this way any parasites present in raw fish will be eliminated. If necessary, take out the tartare from the freezer, wait for them to thaw and serve them decorating with toasted almonds and a drizzle of oil.

You can prepare a large amount of tartare so you can always have it available, even for last minute lunches or dinners. You can also decide to freeze the fillet of whole fish, not reduced to tartare, and then store it in the freezer sanitized and ready for any use (tartare, carpaccio, cooking at low temperature...). 
Raw fish can be kept in the freezer for up to 4 months.