Tuna Tartare


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!

Tuna Tartare

Tuna Tartare Recipe
Appetizer, Party, Tuna, Tuna tartare
Cooks in    Serves 4
  • 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.




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