Description
Tuna tartare made with fresh sushi grade tuna, cucumber, avocado, scallions, and sauces is a delicious, easy appetizer you can make at home.
Yield: 4servings | Serving Size: 1/4 of the recipe
Ingredients
6ouncessushi grade tuna
2tablespoonssoy sauce, or gluten-free tamari
2teaspoonssesame oil
1teaspoonsriracha, omit if you don’t like spice, add more if you do!
1/2mediumcucumber, peeled, seeded and diced (size of a dice)
1teaspoonfresh grated ginger, optional
2ouncesavocado, (from 1/2 haas) diced same size
1tablespoonscallions
Instructions
Finely dice the tuna in small cubes the size of a dice.
- In a small bowl, mix the soy sauce or tamari, sesame oil, and sriracha. Adjust the amount of sriracha depending on how spicy you like it.
- In a larger bowl, gently mix the diced tuna, scallions, and ginger if using, and cucumber. Pour the sauce mixture over the ingredients and gently toss to coat evenly. At this point you can refrigerate until ready to eat.
- Add the avocado just before serving, this keeps it from browning.
- To serve, place the tartar in a bowl and serve immediately. If I’m feeling fancy, I’ll use a ring mold to shape the tartare on the plates like I did for these shrimp stacks. Garnish with scallions.
Serve chilled, with something crunchy like my baked wonton chips.
Last Step:
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