Raw fish makes me so happy. Especially when it’s mixed with avocado, ginger and soy sauce. What’s not to love?
I’ve been making this tartare for a few years now, and it’s definitely one of my go-to recipes to start my meal. However, I wouldn’t recommend making this dish for company as it isn’t the most appealing looking dish if left to rest for more than five minutes. Because the dish includes both avocado and soy sauce it ends up looking a little brown if it isn’t eaten immediately. And no one wants to eat brown tartare.
Technically, this tartare recipe includes homemade wontons. But I’ve never made the wontons, and I usually just eat the tartare straight from the bowl with a fork. It’s seriously that good.
Tuna and Avocado Tartare (courtesy of Bon Appetit, October 2006)
- 2 tablespoons soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons wasabi paste or wasabi powder
- 3/4 teaspoon Asian sesame oil
- 8 ounces sushi-quality ahi tuna steak, cut into 1/3-inch cubes
- 1 medium avocado, halved, pitted, peeled, cut into 1/3-inch cubes
- 1 cup 1/3-inch cubes seeded English hothouse cucumber (optional)
- 1 green onion, finely chopped
- Toasted sesame seeds
- Chopped fresh chives (optional)
Whisk first 5 ingredients in medium bowl to blend. Add tuna, avocado, cucumber, and green onion; stir gently to coat. Spoon tartare into bowl; sprinkle with sesame seeds and chives and place on platter. Or just eat it straight from the bowl. No judgment.