Name: Tuna Tartare
Prep time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb Sashimi-grade Ahi Tuna; 1 large Ripe Avocado; 2 tbsp Soy Sauce; 1 tbsp Toasted Sesame Oil; 1 tbsp Fresh Lime Juice; 1 tsp Fresh Ginger, grated; 2 tbsp Green Onions, thinly sliced; 1 tsp Black Sesame Seeds

Appetizers & Starters

Tuna Tartare

Elevate your appetizer game with this vibrant, restaurant-quality Ahi Tuna Tartare. Silky cubes of sashimi-grade tuna are tossed in a savory ginger-lime dressing and layered with buttery avocado for a refreshing bite.

Prep

20m

Cook

—

Serves

Calories

220kcal

Qty	Ingredient
1 lb 450 g	Sashimi-grade Ahi Tuna
1 large 150 g	Ripe Avocado
2 tbsp 30 ml	Soy Sauce
1 tbsp 15 ml	Toasted Sesame Oil
1 tbsp 15 ml	Fresh Lime Juice
1 tsp 5 g	Fresh Ginger, grated
2 tbsp 10 g	Green Onions, thinly sliced
1 tsp 2 g	Black Sesame Seeds

2 Method

Step 1. Place the tuna in the freezer for 15 minutes before cutting; this makes it easier to achieve clean, uniform cubes. Use a very sharp knife to dice the tuna into 1/4-inch pieces.

Step 2. In a medium chilled glass bowl, whisk together the soy sauce, toasted sesame oil, lime juice, grated ginger, and green onions.

Step 3. Gently fold the diced tuna into the dressing until evenly coated. Cover and refrigerate for 10 minutes to let the flavors meld.

Step 4. While the tuna rests, dice the avocado into pieces of similar size to the tuna. Toss the avocado with a splash of lime juice to prevent oxidation.

Step 5. To serve, place a ring mold in the center of a chilled plate. Pack a layer of diced avocado into the bottom, then top with the tuna mixture, pressing down gently.

Step 6. Carefully remove the ring mold, garnish with sesame seeds, and serve immediately with wonton chips or cucumber rounds.

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Always use 'sashimi-grade' or 'sushi-grade' tuna from a reputable fishmonger to ensure safety.
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Keep the tuna as cold as possible throughout the preparation process to maintain its texture and flavor.
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Avoid over-mixing the tuna once the dressing is added to prevent it from becoming mushy.
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Use a ring mold for that professional restaurant look, or a small ramekin if you don't have one.