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Recipes
Tuna Tartare
This light and flavorful tuna tartare is a refreshing mix of silky ahi tuna, creamy avocado, and bright citrus. A touch of tamari, ginger, and toasted sesame oil enhances its umami depth, while jalapeño and sriracha add a subtle kick. Simple yet elegant, it’s the perfect dish for a light meal or an impressive appetizer.
Chef’s Tip
Ingredients
- 1.2 kg ahi tuna steaks
- ¾ cup toasted sesame oil
- ¾ cup lime juice
- ¼ cup organic wheat-free tamari or Bragg’s
- 2 teaspoons grated ginger
- 1–2 teaspoons sriracha
- 1 tablespoon fresh ground pepper
- ½ cup chopped cilantro
- ½ cup finely chopped green onion
- 5 tablespoons deseeded and finely chopped jalapeño
- 4 cups cubed avocado (approx. 4 medium avocados)
Directions
- Prepare the tuna: Cut the tuna steaks into ¼-inch pieces, discarding any sinewy or overly fatty parts for the best texture.
- Chop the vegetables: Finely chop onions, cilantro, and jalapeño. Cube the avocado into small, even pieces.
- Make the marinade: In a large bowl, whisk together toasted sesame oil, lime juice, tamari, ginger, sriracha, and ground pepper.
- Combine: Add the tuna pieces to the marinade and mix well.
- Fold in the vegetables: Gently stir in the onion, cilantro, jalapeño, and avocado, ensuring everything is evenly coated.
- Taste and adjust: Add more lime, tamari, or spice to suit your flavor preference.
- Serve immediately or refrigerate for 15 minutes before serving to allow the flavors to meld.
Chef’s Tip
For extra crunch, serve the tartare with toasted sesame seeds, crispy corn chips or cucumber or endive cups. If you prefer a milder heat, swap the jalapeño for finely diced cucumber for a refreshing twist.
