📝 About This Recipe
Elevate your appetizer game with this vibrant, restaurant-quality tuna tartare that balances the buttery richness of Hass avocados with the clean, oceanic snap of sashimi-grade Ahi tuna. This dish is a masterclass in textures, combining silky fish with crunchy cucumber and a bright, umami-rich citrus dressing. It’s a refreshing, sophisticated starter that brings the elegance of high-end coastal dining directly to your home kitchen.
🥗 Ingredients
The Seafood
- 1 pound Sashimi-grade Ahi Tuna (very fresh, chilled, and cut into 1/4 inch cubes)
The Marinade
- 2 tablespoons Soy Sauce or Tamari (low sodium preferred)
- 1 teaspoon Toasted Sesame Oil (high quality for aroma)
- 1 tablespoon Fresh Lime Juice (about half a lime)
- 1 teaspoon Fresh Ginger (grated into a paste)
- 1 teaspoon Sriracha or Chili Oil (adjust for desired heat level)
- 1/2 teaspoon Honey (to balance the acidity)
The Avocado Base
- 2 large Ripe Hass Avocados (pitted and diced into 1/4 inch cubes)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 small Shallot (minced very finely)
- 1 teaspoon Lime Juice (to prevent oxidation)
- 1/4 teaspoon Sea Salt (to taste)
Texture & Garnish
- 1/3 cup English Cucumber (peeled, seeded, and finely diced)
- 1 teaspoon Black Sesame Seeds (for visual contrast)
- 1 handful Microgreens or Radish Sprouts (for topping)
- 1 bag Wonton Chips or Crostini (for serving)
👨🍳 Instructions
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1
Place your tuna in the freezer for 10-15 minutes before starting. A slight chill makes the fish firm, allowing for much cleaner, more precise cubes.
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2
In a small glass bowl, whisk together the soy sauce, toasted sesame oil, 1 tablespoon of lime juice, grated ginger, sriracha, and honey until the honey is fully dissolved.
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3
Remove the tuna from the freezer. Using a very sharp chef's knife, slice the tuna into 1/4-inch thick steaks, then into strips, and finally into uniform 1/4-inch cubes.
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4
Place the cubed tuna into a medium chilled mixing bowl. Add the finely diced cucumber and the prepared marinade. Toss gently with a spoon to coat, then cover and refrigerate immediately.
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5
Prepare the avocado base: In a separate bowl, gently fold together the diced avocado, minced shallot, chopped cilantro, 1 teaspoon of lime juice, and sea salt. Be careful not to mash the avocado; you want distinct cubes.
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6
Taste the tuna mixture. If needed, add a pinch more salt or a drop more sriracha. The flavors should be bright and bold.
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7
To plate using a ring mold: Place a 3-inch ring mold in the center of a chilled plate. Spoon a quarter of the avocado mixture into the bottom, pressing down gently with the back of a spoon to create an even layer.
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8
Spoon a quarter of the tuna mixture directly on top of the avocado layer. Press down lightly to ensure the tower holds its shape.
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9
Slowly and carefully lift the ring mold straight up to reveal the layered tartare.
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10
Garnish the top with a sprinkle of black sesame seeds and a small bunch of microgreens or radish sprouts.
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11
Repeat the process for the remaining three servings.
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12
Serve immediately while chilled, accompanied by crispy wonton chips or lightly toasted baguette slices.
💡 Chef's Tips
Always source 'Sashimi-Grade' or 'Sushi-Grade' tuna from a reputable fishmonger to ensure safety and quality. Keep all ingredients and even your mixing bowls as cold as possible throughout the process to maintain the best texture. Do not dress the tuna more than 15 minutes before serving, as the acid in the lime juice will begin to 'cook' the fish and change its color. Use a very sharp knife to avoid bruising the delicate fish fibers; a dull knife will result in a mushy texture. If you don't have a ring mold, you can use a clean, empty tuna tin with both ends removed or a small measuring cup lined with plastic wrap.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Sancerre or a mineral-forward Riesling. Serve alongside a chilled glass of Junmai Ginjo Sake for a traditional Japanese pairing. Accompany with homemade fried wonton skins dusted with a little wasabi powder for an extra kick. Offer a side of pickled ginger and a small dollop of wasabi paste for guests who want more heat. A light seaweed salad (wakame) makes for a beautiful and thematic side dish.