📝 About This Recipe
This elegant appetizer celebrates the purity of high-quality seafood, combining buttery Sashimi-grade tuna with the creamy richness of ripe Hass avocados. Drawing inspiration from French technique and Japanese flavor profiles, this dish is a refreshing, keto-friendly masterpiece that balances umami, citrus, and a hint of heat. It is the perfect sophisticated starter for a summer dinner party or a light, protein-packed lunch.
🥗 Ingredients
The Seafood
- 1 pound Sashimi-grade Ahi Tuna (very fresh, chilled, and cut into 1/4 inch cubes)
The Marinade
- 2 tablespoons Tamari or Coconut Aminos (for a gluten-free/keto soy alternative)
- 1 teaspoon Toasted Sesame Oil (high quality for aroma)
- 1 tablespoon Fresh Lime Juice (about half a lime)
- 1 teaspoon Fresh Ginger (grated or finely minced)
- 1/2 teaspoon Sriracha or Chili Garlic Sauce (adjust for desired heat level)
- 1 small Shallot (finely minced)
The Avocado Base
- 2 large Hass Avocados (ripe but firm, cut into 1/4 inch cubes)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 tablespoon Lime Juice (to prevent browning)
- 1/4 teaspoon Sea Salt (to taste)
For Garnish
- 1 teaspoon Black and White Sesame Seeds (toasted)
- 1/4 cup Microgreens or Daikon Sprouts (for plating)
- 1/2 piece English Cucumber (sliced into thin rounds 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 and makes it much easier to achieve clean, professional 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 tamari, toasted sesame oil, 1 tablespoon of lime juice, grated ginger, minced shallot, and sriracha until well combined.
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4
Pour the marinade over the tuna cubes and toss gently with a rubber spatula to coat. Cover with plastic wrap and refrigerate for 10 minutes to allow the flavors to penetrate.
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5
While the tuna marinates, prepare the avocado. Cut the avocados in half, remove the pits, and cube the flesh into 1/4-inch pieces, matching the size of the tuna.
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6
In a medium bowl, gently fold the cubed avocado with the remaining 1 tablespoon of lime juice, chopped cilantro, and sea salt. Be careful not to mash the avocado; you want distinct cubes.
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7
To assemble using a ring mold (approx. 3 inches in diameter), place the mold in the center of a chilled plate.
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8
Spoon a quarter of the avocado mixture into the bottom of the mold, pressing down very lightly with the back of a spoon to create an even, stable base.
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9
Top the avocado layer with a quarter of the marinated tuna mixture, again smoothing the top gently.
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10
Slowly and carefully lift the ring mold upward to reveal the beautiful layers. Repeat the process for the remaining three servings.
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11
Sprinkle the tops with toasted sesame seeds and place a small pinch of microgreens or sprouts in the center for height.
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12
Arrange thin cucumber slices around the base of the tartare to serve as keto-friendly 'crackers' and serve immediately while cold.
💡 Chef's Tips
Always use 'Sashimi-grade' or 'Sushi-grade' tuna from a reputable fishmonger to ensure safety and quality. Avoid over-mixing the tuna once the lime juice is added, as the acid will begin to 'cook' the fish like a ceviche and change the texture. If you don't have a ring mold, you can use a cleaned-out tuna can with both ends removed or a small ramekin lined with plastic wrap. Keep all ingredients and even your serving plates as cold as possible until the very moment of assembly. For an extra kick of flavor, add a teaspoon of finely chopped capers to the tuna mixture for a salty, briny pop.
🍽️ Serving Suggestions
Serve with chilled cucumber rounds or radish slices to keep the dish strictly keto. Pair with a crisp, bone-dry Rosé or a chilled Sauvignon Blanc to complement the acidity. A side of lightly dressed seaweed salad (wakame) adds great texture and authentic Japanese flair. For those not following keto, serve with crispy wonton chips or toasted baguette points. Drizzle a tiny amount of wasabi aioli (mayo mixed with wasabi paste) around the plate for a spicy aesthetic touch.