If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Don’t be afraid to work with raw fish at home; making tartare is one of the easiest ways to get full flavors out of your seafood. It doesn’t get any fresher than this! —Just Me and The Clams
Serves 2 as an entree
- 1lb sushi grade tuna
- 1 tablespoon freshly grated ginger
- 1 tablespoon sesame seeds
- 2 avocados
- 2 green onions
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice wine vingear
- 1 tablespoon sesame oil
- 2 tablespoons honey
- tortilla chips for serving (optional)
- Mix the grated ginger and the olive oil in a medium sized bowl. Remove any skin from the tuna. I also remove any super fatty slices. Then chop the tuna into small pieces. Place the tuna in the bowl with the oil and ginger.
- Place the sesame seeds on a small pan on low heat, moving the seeds frequently, until they are toasted. This will only take a couple minutes. Let these cool. Then add them to the tuna mix. Salt to taste and then set this aside.
- Mix the soy sauce, mirin, vinegar, sesame oil, honey, and 1 tbsp of the lemon juice in a small bowl. Set this aside.
- Chop the avocados into small pieces and mix with the remaining 2 tbsp lemon juice in a small bowl. Finely chop and mix in the green parts of the onions. Now you have all the parts prepared.
- If you want the lazy way out (that tastes the exact same) you can mix the avocado and tuna together and serve alongside the sauce for drizzling. If you prefer the fancy cylinders, line a couple cups (I’ve even used mugs) with wax paper. Then pack in the tuna tightly, followed by the avocado. Invert over a plate and carefully remove the paper. Drizzle with the sauce.