Ahi Tuna Tartare

by Laura Zolnoski
Print Email

tunatartate.jpgI always think of avocado as one of my top summer foods. On wheat bread with goat cheese and tomato, alongside a quesadilla, on toast, or smashed with a fork into guacamole, avocados at their prime are just the best!

I have been obsessed with the combination of avocado, orange, and raw fish (this recipe may have started it). Usually, we keep the fish plain, with microgreens, avocado, maybe citrus, and a simple dressing, but I decided to take a stab at a tartare with this recipe.

Now I’m not 100% sure if this technically counts as a tartare – it might have poke leanings (feel free to enlighten me!), but whatever it is, this Asian-inspired dish is the perfect appetizer for a warm summer evening!

Asian-Inspired Ahi Tartare
serves two as a good-size appetizer 

1 tablespoon vegetable, corn, or canola Oil
Fresh ginger
2 tablespoons soy sauce
1 teaspoon wasabi powder
1 green onion, thinly sliced
1/2 teaspoon toasted sesame seeds
1 tablespoon water
1/3 of a pound sushi-grade ahi tuna*
1 large orange
1/2 avocado

*You can ask your fishmonger (you know my favorite…Pier 46!) to remove the blood part and skin for you to make your life easier.

1. Peel the end of a piece of ginger and use the peeler to shave off about a teaspoon of fresh ginger. You can also grate or mince it. Combine with oil and let rest for 1-2 hours.

2. Combine soy sauce, wasabi, green onion, sesame seeds, and water in a medium bowl – you will be adding the tuna later. You can let this sit for an hour or so if you would like to intensify the flavors a bit.

3. 30 minutes before you are ready to eat, cut your tuna into 1/3 of an inch cubes. Add to bowl with soy sauce mixture. Strain the ginger from the oil and add oil to marinade. Segment the orange and squeeze the juice of the “leftover” pithy parts into the bowl; stir to combine. Refrigerate.

4. When ready to serve, slice avocado and arrange around the plate with the segmented orange slices. Pile the ahi in the center (use a slotted spoon to do this – you don’t want all of the marinade on your plate).

 

Laura is has been cooking since she was a young girl and currently lives and works in Paso Robles, California. She share her passion for food on her blog Sweet Life Laur

Comments   

0 #1 lareader 2011-07-18 05:27
thanks for the amazing recipe. I didn't think this was something you could make at home. But it's such an excellent use of seasonal fresh, with the oranges and the avocado, yeah, I know we live in l.a. But I'm going to serve it as an appetizer Sunday night for dinner! We're grilling salmon.
Quote

Add comment


Security code
Refresh

Restaurant News

Latitudes at Wentworth by the Sea
New England
by Kitty Kaufman

 Latitudes at Wentworth by the Sea

This is a fish story about Latitudes at the Wentworth Hotel. It starts with a beach tour so I get to learn about the real New Hampshire since what I know is negligible. We are driving the coast...

Read more...
Two New York WOW moments!
New York
by Nancy Ellison

How I love New York restaurants! I love my old standbys. I love the familiar friendly faces and food that I know exactly how it will taste. But, I also love going somewhere unexpected and...

Read more...
Estelle's Southern Cuisine
Boston
by Kitty Kaufman

estellesWe're on for a Saturday night special at Estelle's on Tremont St at the corner of Mass Ave. It's been a year since they took over this corner: Brian Poe, of Poe's Kitchen at the Rattlesnake,...

Read more...
Kogi
Los Angeles
by Jo Stougaard

kogitruck.jpgThe Kogi Taco Truck made me miss being in my twenties. Especially over the last couple of months, since I started following their Twitter updates on my cell phone. Late at night I’d be in bed...

Read more...