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. Get the recipe ». Farideh Sadeghin
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.
Tuna Tartare with Avocado
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.
Yield: serves 6-8
Ingredients
- 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
Instructions
- 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.
