📝 About This Recipe
This elegant French-Pacific fusion dish celebrates the pristine quality of sashimi-grade tuna, balanced by the bright acidity of lime and the subtle warmth of fresh ginger. Unlike its beef counterpart, this seafood version is light, refreshing, and incredibly vibrant, making it a sophisticated centerpiece for any dinner party. The contrast between the silky, hand-minced fish and the creamy avocado base creates a luxurious mouthfeel that is truly unforgettable.
🥗 Ingredients
The Tuna Base
- 1 pound Sashimi-grade Ahi Tuna (very fresh, chilled, and bloodline removed)
- 1 piece Shallot (finely minced)
- 2 tablespoons Chives (finely snipped)
- 1 tablespoon Capers (drained and roughly chopped)
Ginger-Lime Vinaigrette
- 2 tablespoons Soy Sauce (low sodium preferred)
- 1 teaspoon Toasted Sesame Oil (high quality)
- 1 tablespoon Fresh Lime Juice (about half a lime)
- 1 teaspoon Fresh Ginger (finely grated or microplaned)
- 1/2 teaspoon Honey (to balance acidity)
- 1/2 teaspoon Sriracha (optional, for a subtle kick)
Avocado Crema & Garnish
- 1 large Ripe Avocado (pitted and peeled)
- 1 tablespoon Cilantro (finely chopped)
- 1 teaspoon Black Sesame Seeds (for garnish)
- 2 pieces Radishes (sliced paper-thin for crunch)
- 12-16 pieces Wonton Wrappers or Crostini (fried or toasted for serving)
👨🍳 Instructions
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1
Place your tuna in the freezer for 10-15 minutes before starting; this firms up the proteins and makes it much easier to achieve clean, uniform cubes.
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2
While the tuna chills, whisk together the soy sauce, toasted sesame oil, lime juice, grated ginger, honey, and sriracha in a small bowl until emulsified. Set aside.
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3
In a separate small bowl, mash the avocado with a squeeze of lime juice and a pinch of salt until smooth and creamy. You can use a food processor for a perfectly silky 'crema' texture.
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4
Remove the tuna from the freezer. Using a very sharp chef's knife, slice the tuna into 1/4-inch thick steaks, then into 1/4-inch batons (strips).
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5
Turn the batons and dice them into uniform 1/4-inch cubes. Avoid 'mincing' or mashing the fish; you want distinct, beautiful cubes.
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6
Place the diced tuna into a chilled stainless steel or glass mixing bowl.
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7
Add the finely minced shallots, chopped capers, and snipped chives to the tuna. Gently fold them together using a rubber spatula.
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8
Pour about 3/4 of the vinaigrette over the tuna mixture. Toss gently to coat. Taste a small piece and add the remaining dressing if desired.
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9
To plate, place a 3-inch ring mold in the center of a chilled plate. Spoon a layer of the avocado crema into the bottom and smooth it out.
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10
Top the avocado with the tuna mixture, pressing down very lightly with the back of a spoon to ensure it holds its shape.
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11
Carefully lift the ring mold straight up to reveal the layered tartare.
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12
Garnish the top with black sesame seeds, a few thin radish slices, and a sprig of cilantro or extra chives.
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13
Serve immediately while chilled, accompanied by crispy wonton chips or toasted baguette slices.
💡 Chef's Tips
Always use a non-reactive bowl (glass or stainless steel) to prevent the lime juice from reacting with the metal and affecting the taste. Do not dress the tuna more than 5-10 minutes before serving, as the acidity in the lime will begin to 'cook' the fish and turn it grey. Ensure your knife is razor-sharp; a dull knife will bruise the delicate fish fibers rather than cutting them cleanly. If you cannot find sashimi-grade tuna, do not substitute with standard supermarket tuna; look for 'frozen at sea' options which are often safer for raw consumption. For an extra touch of luxury, add a teaspoon of flying fish roe (tobiko) into the tuna mixture for a salty pop.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine such as a Sancerre or a dry Riesling to cut through the richness of the tuna and avocado. Serve alongside lightly pickled cucumber ribbons to add a refreshing, vinegary crunch. A chilled glass of premium Junmai Ginjo Sake complements the soy and ginger notes beautifully. For a modern presentation, serve in small individual glass jars for a 'deconstructed' look at a cocktail party. Provide a small side of wasabi paste and pickled ginger for guests who enjoy a more traditional Japanese flavor profile.