Delicately diced sashimi-grade tuna tossed in a soy-lime dressing, layered with creamy avocado and garnished with crispy shallots and sesame seeds. Elegant, refreshing, and packed with flavor.
Use a sharp knife to dice the tuna into small cubes (around ½ cm).
In a bowl, combine:
Soy sauce
Lime juice
Sesame oil
Vinegar
Ginger
Sriracha (if using)
Chives
Gently fold in the diced tuna until coated evenly.
Sprinkle in the sesame seeds and lightly season with salt and pepper.
Set aside or refrigerate for 10–15 minutes if you want it slightly chilled.
In a small bowl, toss the diced avocado with:
Lime juice
Olive oil
Pinch of sea salt
Keep covered until ready to plate (to avoid browning).
You can serve this layered in a ring mold or as a free-form pile. For a ring-molded presentation:
Place a ring mold (7–8 cm wide) on a small appetizer plate.
Spoon a layer of avocado into the base and press gently.
Add a generous layer of the tuna tartare mixture on top.
Gently remove the ring mold to reveal clean layers.
Garnish with:
Crispy shallots
Extra sesame seeds
Microgreens or herbs
A drizzle of sesame oil or soy
Serve immediately, ideally chilled.
Offer with crispy wonton chips, thin toast rounds, or fresh cucumber slices for scooping.
Swap tuna for salmon or hamachi.
Add diced mango or pineapple for a tropical twist.
For crunch, mix in finely diced cucumber or water chestnuts.
For a vegan version, try diced watermelon or beet tartare in place of tuna!
Wine: Dry Riesling, Sancerre, or Champagne
Cocktails: Yuzu margarita, cucumber gin & tonic, or sake spritz
Non-alcoholic: Iced green tea with lemon or ginger soda
4 servings