Associate test kitchen director Farideh Sadeghin relied on this elegant appetizer often when she worked as a private chef—it’s tasty, quick to prepare, and simple to plate. For best results, use the freshest tuna you can find.
- 2 (9-oz.) tuna steaks
- 2 tbsp. mirin
- 2 tbsp. soy sauce
- 2 avocados, peeled, pitted, and cut into 1/4″ cubes
- 2 tbsp. lime juice
- 2 tbsp. olive oil
- Kosher salt and freshly ground black pepper, to taste
- Chill tuna in freezer for 25 minutes. Transfer tuna to cutting board and, using a very sharp knife, cut tuna into 1⁄4” cubes. Combine with mirin and soy sauce; refrigerate until ready to use. Meanwhile, combine avocado, lime juice, olive oil, salt, and pepper. Divide reserved tuna and avocado mixtures between plates. Serve immediately.