Tuna Tartare with Avocado and Sesame
Sushi-grade tuna cut to a fine dice and dressed in soy and sesame, ready before the knife's even rinsed off.
- Serves
- 4
- Prep
- 20 min
- Cook
- 0 min
- Written
Method
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Stir the soy sauce, sesame oil, rice vinegar, scallion, and ginger together in a small bowl.
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Add the diced tuna and fold gently until every piece is coated, then refrigerate while you prep the rest.
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Just before serving, fold the avocado and cucumber into the tuna, keeping the dice intact rather than mashing it together.
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Spoon into a ring mold or small bowls to hold the shape, then unmold onto chilled plates.
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Scatter the sesame seeds over the top and serve at once with lime wedges and wonton crisps.
Notes
The knife work is the recipe here — a fine, even dice gives every bite the same ratio of fish to dressing, where anything chopped rough turns stringy in the mouth. Keep the tuna cold right up until it’s dressed; it firms up the dice and keeps the fat from turning greasy against the warmth of your hands.
Buy the fish the same day you’re serving it and ask specifically for sushi-grade — this is one dish where there’s no cooking to hide behind. A drop of chili oil or a spoonful of fish roe on top turns it from a starter into something worth building a whole dinner around.