Tuna Avocado Tartare makes a spectacular, out of the ordinary appetizer! So tasty with Ahi tuna, cucumber, avocado, chives, and a light Asian dressing!
Tuna Avocado Tartare
For today’s Holiday Recipe Club we are celebrating Buddha’s birthday by creating a dish using tofu, garam masala or sesame. Considering the picky palates in our house, I had to rule out the first two ingredients. So sesame it was! And then, when all was said and done, I selected another ingredient only I would eat, raw ahi tuna. I transformed it into this exquisite Tuna Avocado Tartare, which could be served in a bowl with chips or in Chinese soup spoons for a more elegant presentation.
Tips for Making an Asian Tuna Tartare
I first had tuna tartare years ago at Todd English’s Olives in Aspen, Colorado. We were on a family vacation and my parents were babysitting while Bill and I had a rare night out on the town. I remember nothing of the dinner except my appetizer, with which I fell madly and utterly in love. So when I recalled a tuna tartare recipe that called for both sesame oil and sesame seeds, I had my excuse to whip up a dish that would be mine, all mine. I savored every bite.
- If you make this for company, don’t prepare too far in advance. The soy in the dressing will mute the colors of the individual components.
- Cut all the components into similar sized cubes. This will make it easier to eat.
- Make sure you purchase your tuna from a reputable fishmonger. Since you will not be cooking your fish, very fresh ahi tuna is imperative.
- Make sure to keep your tuna tartare well chilled until you serve it.
If you like ahi tuna, check out my Ahi Tuna Nicoise for a wonderful lunch or dinner!
- 12 wonton wrappers, cut in half on the diagonal
- Olive oil
- Sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons wasabi paste
- 3/4 teaspoon toasted sesame oil
- 8 ounces sushi grad ahi tuna, cut into 1/3 inch cubes
- 1 avocado, cut into 1/3 inch cubes
- 1 cup cubed English cucumber (peeled and cut into 1/3 inch cubes)
- Chopped fresh chives
- Preheat oven to 350º. Line baking sheet with parchment and arrange wonton triangles on pan. Brush each with olive oil and sprinkle with sesame seeds. Bake till golden, about 9 minutes. Cool.
- Whisk together soy, vinegar, lemon juice, wasabi and sesame oil. Add tuna, avocado, cucumber and fresh chives to taste. Stir gently to combine. Serve with wonton crisps. May sprinkle with more chives and sesame seeds if desired.
Adapted from Bon Appetit
Amount Per Serving: Calories: 244Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 11mgSodium: 546mgCarbohydrates: 22gFiber: 4gSugar: 2gProtein: 9g