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Tuna Tartare is similar to Ceviche, where raw fish is prepared by marinating it in a mixture of herbs and seasonings. However, the two differ; Tuna Tartare is the liquids they are marinated in because Ceviche uses mainly citrus juice. Tuna Tartare uses a combination of liquid sauces and some citrus. This Tuna Tartare recipe is a mixture of Mexican and Asian flavors with avocado, lime juice, soy sauce, and sesame oil. If you’re a fan of Tuna Tartare, this is an accessible homemade version that will add a bit of sophistication to your next dinner date or party. Canapés anyone?
Prep Time
10 mins
Cook Time
3 mins
Total Time
13 mins
Serves
2
Ingredients
Sauce
- 1 clove Garlic, minced
- 1 teaspoon Ginger, minced
- 2 tablespoons Red Onion, diced
- ¼ teaspoon Paprika
- 2 tablespoons Regular Soy Sauce
- 1 tablespoon Roasted Sesame Oil
- 1 tablespoon Rice Wine Vinegar
- 1 tablespoon Agave Syrup
Tartare
- 12 ounces Bluefin Sushi Grade Tuna - cubed
- 3 Green Onions, minced
- 2 tablespoons Sesame Seeds
- ½ teaspoon Cumin Seeds
- 1 Avocado, cubed
- 1 tablespoon Oregano, chopped
- 1 tablespoon Lime Juice
- Salt & Black Pepper to taste
- Alfalfa Sprouts to garnish (Optional)
Instructions
Sauce
Using a small bowl, whisk together all ingredients until thoroughly combined, then set aside.
Tartare
Toast the sesame and cumin seeds in a small pan for 3 minutes, then remove from the heat and place into a large bowl.
Add the tuna, green onion, and sauce to the bowl with the toasted seeds, then toss and mix the ingredients and season with salt and black pepper to taste.
Add the avocado, oregano, and lime juice in a separate bowl, toss and season with salt and black pepper to taste.
Spoon the avocado mixture into the mold, gently pat it into place, top with the tuna mixture, and gently press them together to hold the shape.
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