📝 About This Recipe
This sophisticated Ahi Tuna Tartare reimagines the classic appetizer by replacing traditional sugary mirin with a bright, complex blend of citrus and rice vinegar. We use sushi-grade Yellowfin tuna paired with creamy avocado and a hint of ginger to create a clean, umami-rich experience that respects your dietary goals. It is a vibrant, refreshing dish that highlights the natural sweetness of the ocean without a single gram of added sugar.
🥗 Ingredients
The Tuna Base
- 1 lb Sushi-grade Ahi (Yellowfin) Tuna (very fresh, chilled, and cut into 1/4 inch cubes)
- 1 small Shallot (minced very finely)
- 2 tablespoons Chives (finely minced)
The Sugar-Free Marinade
- 3 tablespoons Tamari or Coconut Aminos (ensure it is the sugar-free variety)
- 1 tablespoon Rice Vinegar (unseasoned (seasoned rice vinegar contains sugar))
- 1 teaspoon Toasted Sesame Oil (for a nutty aromatic finish)
- 1 teaspoon Fresh Ginger (grated into a paste)
- 1/2 piece Lime Juice (freshly squeezed)
- 1/2 teaspoon Sriracha or Chili Garlic Sauce (optional, check label for no added sugar)
The Avocado Layer
- 2 medium Ripe Avocado (diced into 1/4 inch cubes)
- 1 teaspoon Lemon Juice (to prevent browning)
- 1/4 teaspoon Sea Salt (to taste)
Garnish & Texture
- 1 tablespoon Toasted Black and White Sesame Seeds (for crunch)
- 1/4 cup Microgreens or Daikon Sprouts (for a peppery bite)
- 1/2 cup Cucumber (sliced into thin rounds or matchsticks)
👨🍳 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 significantly easier to achieve clean, perfect 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 into a chilled stainless steel mixing bowl.
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3
In a separate small glass bowl, whisk together the tamari, unseasoned rice vinegar, toasted sesame oil, grated ginger, lime juice, and optional 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
Pour about 3/4 of the marinade over the tuna mixture. Fold gently to coat every piece of fish, being careful not to mash the delicate tuna. Let this marinate in the fridge for no more than 5-10 minutes.
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6
While the tuna marinates, prepare the avocado. Dice the avocado into cubes similar in size to the tuna. Toss gently with lemon juice and a pinch of sea salt in a small bowl.
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7
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, pressing down lightly with the back of a spoon to create an even base.
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8
Top the avocado layer 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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9
Carefully lift the ring mold straight up. If any juices run onto the plate, gently blot them with a paper towel for a clean presentation.
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10
Drizzle the remaining marinade around the base of the tower or directly over the top.
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11
Sprinkle the toasted sesame seeds over the tuna and garnish the top with a small handful of microgreens or daikon sprouts.
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12
Serve immediately while chilled, accompanied by cucumber slices or sugar-free seed crackers for scooping.
💡 Chef's Tips
Always use 'Sushi-Grade' or 'Sashimi-Grade' tuna to ensure safety when consuming raw fish. Avoid 'Seasoned' rice vinegar as it contains significant amounts of added sugar; stick to 'Unseasoned' and add your own salt or acidity. Keep all your equipment—bowls and even the plates—chilled in the refrigerator before use to maintain the tuna's optimal texture. Do not over-marinate the fish; the acid in the lime and vinegar will begin to 'cook' the tuna (like ceviche) if left for more than 15 minutes, changing the color from vibrant red to opaque pink.
🍽️ Serving Suggestions
Pair with chilled cucumber rounds or endive leaves for a completely keto-friendly and sugar-free crunch. Serve alongside a glass of crisp, bone-dry Sauvignon Blanc or an Extra Brut Champagne. Add a side of lightly salted edamame (steamed in their pods) for a complete Japanese-inspired appetizer spread. For a spicy kick, serve with a small dollop of fresh wasabi paste on the side of the plate.