📝 About This Recipe
This elegant appetizer celebrates the pristine quality of sashimi-grade Ahi tuna, balancing its buttery texture with the sharp brightness of citrus and the savory depth of toasted sesame. Inspired by the fusion of French technique and Japanese flavors, this dish features layers of silky avocado and crisp cucumber for a sophisticated play on temperatures and textures. It is a refreshing, no-cook masterpiece that brings the luxury of a high-end bistro directly to your dining table.
🥗 Ingredients
The Fish
- 1 pound Sashimi-grade Ahi Tuna (very fresh, chilled, and cut into 1/4-inch cubes)
- 1 small Shallot (minced very finely)
- 2 tablespoons Fresh Chives (finely minced)
The Vinaigrette
- 2 tablespoons Soy Sauce (preferably Tamari or low-sodium)
- 1 teaspoon Toasted Sesame Oil (high quality)
- 1 teaspoon Fresh Ginger (grated into a paste)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/2 teaspoon Sriracha or Chili Oil (adjust to taste for heat)
- 1/2 teaspoon Honey (to balance acidity)
Avocado Layer
- 2 Ripe Avocado (pitted and finely diced)
- 1 teaspoon Lime Juice (to prevent browning)
- 1 tablespoon Cilantro (finely chopped)
- 1/4 teaspoon Kosher Salt (or to taste)
Garnish and Crunch
- 1/2 cup English Cucumber (peeled and finely diced)
- 1 teaspoon Black Sesame Seeds (for garnish)
- 1 Radish (thinly sliced into rounds for decoration)
- 1 handful Microgreens (for topping)
- 12-16 pieces Wonton Crisps or Rice Crackers (for serving)
👨🍳 Instructions
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1
Place your tuna in the freezer for about 10-15 minutes before starting. This firms up the proteins, making it much easier to achieve clean, uniform cubes.
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2
Using a very sharp chef's knife, slice the chilled tuna into 1/4-inch thick steaks, then into strips, and finally into uniform 1/4-inch cubes. Place the cubed tuna in a chilled stainless steel bowl.
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3
In a separate small glass bowl, whisk together the soy sauce, toasted sesame oil, grated ginger, 1 tablespoon of lime juice, honey, and sriracha until well emulsified.
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4
Add the finely minced shallots and chives to the bowl with the tuna. Toss gently with a spoon to distribute.
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5
Drizzle the vinaigrette over the tuna mixture. Fold gently to coat, being careful not to 'mash' the fish. Cover with plastic wrap and refrigerate immediately while you prepare the base.
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6
In another bowl, combine the diced avocado, the remaining teaspoon of lime juice, chopped cilantro, and salt. Use a fork to slightly mash about 20% of the avocado to help it bind, while keeping the rest in distinct cubes.
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7
Prepare your cucumber by removing the seeds (which are too watery) and dicing the flesh into tiny pieces. This adds a crucial refreshing crunch.
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8
To assemble using a ring mold: Place the mold in the center of a chilled plate. Spoon a layer of the avocado mixture into the bottom and press down gently with the back of a spoon to level it.
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9
Add a thin layer of the diced cucumber over the avocado.
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10
Top with the marinated tuna mixture, filling the mold to the top. Gently press down to ensure the tower holds its shape.
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11
Slowly lift the ring mold straight up to reveal the layers. If you don't have a mold, simply mound the avocado on the plate and top with the tuna.
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12
Garnish the top with black sesame seeds, a few microgreens, and a thin slice of radish.
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13
Serve immediately while chilled alongside wonton crisps or toasted baguette slices.
💡 Chef's Tips
Always source 'sashimi-grade' or 'sushi-grade' tuna from a reputable fishmonger to ensure safety and flavor. Keep all ingredients and even your mixing bowls as cold as possible throughout the process to maintain the fish's integrity. Do not over-marinate the tuna; the acid in the lime juice will begin to 'cook' the fish (like ceviche) if left for more than 30 minutes. Use a very sharp knife to avoid tearing the delicate tuna fibers, which can result in a mushy texture. Adjust the heat by adding more sriracha or even a finely minced serrano pepper if you prefer a spicier kick.
🍽️ Serving Suggestions
Pair with a crisp, dry Sparkling Wine or a chilled Sake to complement the fatty tuna. Serve with homemade fried wonton skins or lotus root chips for an authentic Asian-fusion crunch. A side of pickled ginger and a small dab of wasabi paste on the plate allows guests to customize their spice level. For a low-carb option, serve the tartare inside chilled cucumber cups or endive leaves.