Kurt and I love Asian inspired things. We collect art, plates and statues, apply feng shui around our home and enjoy Asian cuisine. We are always on a hunt for a new Asian fusion restaurant and at least twice a week have sushi, hibachi or dim sum. When dining out we can never pass up on a tuna tartare or blackened tuna appetizer.
Thankfully my local seafood market offers sushi grade tuna and salmon. I can pass it on my way home, pick up fresh fish and enjoy a great appetizer that night. Ever since we changed our eating habits I’ve been making tuna tartare a lot. I’ll usually make it on the nights that Kurt works late and we have it as dinner. The combination of the crunchy cucumber, avocado and tuna is divine. I am salivating just by thinking about it.
If tuna tartare is a dish you like ordering at restaurants but never think of making at home, try this recipe!
- 1 scallion, thinly sliced
- 2 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 8oz sushi grade tuna steak, cut into small cubes
- ½ avocado, cut into small cubes
- 1 small cucumber, cut into small cubes
- ½ fresh jalapeno, finely chopped
- 1 tbsp Sesame seeds
- Combine the first 4 ingredients together. Stir well and set aside
- In a separate bowl add tuna, avocado, cucumber and jalapeno.
- Pour soy sauce mixture over the tuna mixture and mix all ingredients gently together.
- Sprinkle with sesame seeds.
- Serve with pita chips
- Substitute tuna for sushi grade salmon to make it salmon tartare, equally delicious and fantastic.