Tuna Tartare with Avocado & Sweet Asian Sauce

Submitted by Liz Novak on Sun, 08/21/2016 - 13:07

Don’t be afraid to work with raw fish at home; making tartare is one of the easiest ways to get full flavors out of your seafood. It doesn’t get any fresher than this!





It doesn’t have to be hot out for me to crave tartare. But yesterday I was particularly moved by the summer sun. This dish is the perfect amount of low-energy preparation for a refreshing lunch. I’ve been toying with this recipe for a long time, and I think it’s finally become complete. The proportions for the sweet and tangy sauce are finally just right, and I had some green onions from my farm share that ended up being the perfect addition.

My friend Olivia was visiting, and the food prep was so fast that we got to spend most of the midday light on a tube ride down the bay.

Oh, and you totally don’t have to make the tartare into those little cylinders. It only takes a couple extra minutes to make, but I’ve been guilty of stirring everything up and eating it straight out of a bowl like salad.













Ingredients (serves 2 as entrees or 4 as appetizers)

  • 1 lb sushi grade tuna
  • 1 tbsp freshly grated ginger
  • 1 tbsp sesame seeds
  • 2 avocados
  • 2 green onions
  • 2 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 2 tbsp soy sauce
  • 2 tbsp mirin (this is a sweet wine, usually located by the rice vinegars)
  • 1 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 2 tbsp honey
  • Tortilla chips for serving (optional)

Mix the grated ginger and the olive oil in a medium sized bowl. Remove any skin from the tuna. I also remove any super fatty slices. Then chop the tuna into small pieces. Place the tuna in the bowl with the oil and ginger.

Place the sesame seeds on a small pan on low heat, moving the seeds frequently, until they are toasted. This will only take a couple minutes. Let these cool. Then add them to the tuna mix. Salt to taste and then set this aside.

Mix the soy sauce, mirin, vinegar, sesame oil, honey, and 1 tbsp of the lemon juice in a small bowl. Set this aside.

Chop the avocados into small pieces and mix with the remaining 2 tbsp lemon juice in a small bowl. Finely chop and mix in the green parts of the onions. Now you have all the parts prepared.

If you want the lazy way out (that tastes the exact same) you can mix the avocado and tuna together and serve alongside the sauce for drizzling. If you prefer the fancy cylinders, line a couple cups (I’ve even used mugs) with wax paper. Then pack in the tuna tightly, followed by the avocado. Invert over a plate and carefully remove the paper. Drizzle with the sauce.



Yum

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