Tartare di Polpo, Avocado, Mela Verde e Finger Lime
- Aug 5
- 3 min read
Region: Contemporary Italian
Servings: 4
Prep Time: 35 minutes
Cook Time: 50 minutes
Story of the Dish
This contemporary tartare combines the delicate sweetness of octopus with the freshness of Mediterranean citrus and the creamy richness of avocado. Inspired by modern Italian fine dining, it preserves the integrity of the octopus while introducing bright acidity, crisp texture, and vibrant color.
Unlike fish tartare, octopus is first gently simmered until perfectly tender, then rapidly chilled and cut entirely by hand into precise, uniform cubes. This technique preserves its texture and gives the tartare a refined mouthfeel.
The buttery avocado provides richness, the Granny Smith apple contributes crisp acidity, while Australian Finger Lime, often called citrus caviar, bursts in the mouth with bright citrus pearls that elevate every bite. Finished with herb oil, micro herbs, and delicate garnishes, this dish is designed as a refined Michelin-star appetizer.
Ingredients
Octopus Tartare
2 lb cooked octopus, finely hand-diced (¼-inch cubes)
1 ripe Hass avocado, diced into small cubes
1 Granny Smith apple, brunoise
2 tbsp finely chopped chives
1 tbsp finely chopped shallot
2 tbsp Sicilian extra virgin olive oil
1 tbsp fresh lime juice
1 tsp lemon zest
Maldon sea salt
Freshly ground white pepper
Finger Lime
2 finger limes
Herb Oil
½ cup parsley leaves
½ cup basil leaves
½ cup extra virgin olive oil
Blend until perfectly smooth.
Strain through cheesecloth.
Avocado Cream
1 ripe avocado
1 tbsp lime juice
2 tbsp extra virgin olive oil
Pinch of sea salt
Blend until silky smooth.
Garnish
Micro coriander
Micro basil
Baby shiso
Edible flowers
Thin apple matchsticks
Lemon zest threads
Preparation
Step 1 – Prepare the Octopus
Cook the octopus gently for 50–60 minutes.
Cool completely in its cooking liquid.
Pat dry thoroughly.
Dice by hand into uniform cubes.
Step 2 – Prepare the Tartare
Combine:
diced octopus
avocado
apple
chives
shallot
Season with:
olive oil
lime juice
lemon zest
Maldon salt
white pepper
Fold gently.
Keep chilled.
Step 3 – Prepare the Cream
Blend:
avocado
olive oil
lime juice
salt
until perfectly smooth.
Transfer to a squeeze bottle.
Step 4 – Prepare the Finger Lime
Cut each finger lime lengthwise.
Gently squeeze out the citrus pearls.
Reserve chilled.
Step 5 – Plate
Using a ring mold, form a perfect cylinder of tartare in the center of a large matte white plate.
Pipe elegant dots of avocado cream around the tartare.
Scatter the finger lime pearls over the top.
Finish with:
micro coriander
baby basil
apple matchsticks
herb oil
edible flowers
lemon zest threads
Chef's Tips
Always cut the octopus by hand to preserve texture.
Dice the apple just before serving to prevent oxidation.
Finger lime should be added at the last second to maintain its fresh burst of flavor.
Chill all ingredients before assembling.
Season delicately—this dish is all about freshness and balance.
Wine Pairing
Best Choice: Franciacorta Satèn DOCG
Excellent alternatives:
Vermentino di Gallura DOCG
Etna Bianco DOC
Lugana DOC
Champagne Blanc de Blancs
Chef Gianluca's Final Advice
For a three Michelin-star presentation, mold the tartare into a perfectly smooth cylinder with clean edges. Pipe avocado cream in asymmetrical dots around the plate to create movement. Crown the tartare with a generous layer of shimmering finger lime pearls, allowing them to resemble natural citrus caviar. Add only a few ultra-thin apple matchsticks for height, then finish with micro coriander, baby basil, edible flowers, tiny drops of vibrant herb oil, and delicate lemon zest threads. Keep generous negative space on the plate so every element feels intentional, elegant, and perfectly balanced.
— Chef Gianluca
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