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! Serve with tortilla chips. —Just Me and The Clams
2 as an entree
sushi grade tuna
freshly grated ginger
fresh lemon juice
rice wine vingear
In This Recipe
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.