Name: Tuna Tartare with Avocado & Citrus
Prep time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb Sashimi-grade ahi tuna; 1 large Ripe avocado; 2 tbsp Fresh lime juice; 1 tbsp Low-sodium soy sauce; 1 tsp Toasted sesame oil; 1 tsp Fresh ginger, grated; 1 tsp Orange zest; 1 tbsp Fresh chives, finely chopped; 1 tsp Black sesame seeds; 0.5 tsp Jalapeño, minced (optional)

Appetizers & Starters

Tuna Tartare with Avocado & Citrus

Experience a burst of coastal freshness with this elegant Tuna Tartare, featuring hand-diced ahi tuna and buttery avocado tossed in a bright citrus vinaigrette. A sophisticated yet simple appetizer that highlights the purity of high-quality seafood with every bite.

Prep

20m

Cook

—

Serves

Calories

195kcal

Qty	Ingredient
1 lb 450 g	Sashimi-grade ahi tuna
1 large 150 g	Ripe avocado
2 tbsp 30 ml	Fresh lime juice
1 tbsp 15 ml	Low-sodium soy sauce
1 tsp 5 ml	Toasted sesame oil
1 tsp 2 g	Fresh ginger, grated
1 tsp 2 g	Orange zest
1 tbsp 4 g	Fresh chives, finely chopped
1 tsp 2 g	Black sesame seeds
0.5 tsp 1 g	Jalapeño, minced (optional)

2 Method

Step 1. Place the sashimi-grade tuna on a clean cutting board and dice it into small, uniform 1/4-inch cubes using a very sharp knife. Place the diced tuna in a chilled stainless steel bowl.

Step 2. In a separate small bowl, whisk together the soy sauce, toasted sesame oil, lime juice, grated ginger, orange zest, and minced jalapeño (if using).

Step 3. Peel and pit the avocado, then dice it into cubes of the same size as the tuna. Gently toss the avocado cubes with a splash of extra lime juice to prevent browning.

Step 4. Pour the citrus marinade over the tuna and add the chopped chives and sesame seeds. Fold gently with a spatula to combine, ensuring you don't overwork the fish.

Step 5. To plate, place a ring mold (about 3 inches in diameter) in the center of a chilled plate. Fill the bottom of the mold with a layer of avocado cubes, then top with the tuna mixture. Press down very lightly with the back of a spoon.

Step 6. Carefully lift the mold and garnish with extra chives or microgreens. Serve immediately with wonton crisps, cucumber slices, or taro chips.

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Ensure your tuna is 'sashimi-grade' or 'sushi-grade' to ensure it is safe for raw consumption.
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Keep the tuna as cold as possible; you can even place the mixing bowl over a larger bowl filled with ice while preparing.
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Use a very sharp non-serrated knife to avoid tearing or bruising the delicate fish fibers.
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If you don't have a ring mold, you can use a clean, empty tuna can with both the top and bottom removed.

? FAQ

How long can I store tuna tartare?

Tuna tartare is best consumed within 1-2 hours of preparation. The lime juice will eventually 'cook' the fish like a ceviche, changing the texture.

Can I use frozen tuna?

Yes, as long as it is high-quality sashimi-grade tuna that has been flash-frozen to kill parasites. Thaw it completely in the refrigerator before dicing.

Is this recipe gluten-free?

To make this recipe 100% gluten-free, substitute the soy sauce with tamari or coconut aminos.

What should I serve as a side?

Light accompaniments like cucumber rounds, toasted baguette slices, or crispy wonton skins provide a great crunch to contrast the soft texture of the tartare.