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Avocado and tuna tartare


Avocado-wasabi sauce:

  • 1/2 avocado
  • 1 teaspoon (5 milliliters) minced ginger
  • 1 garlic clove, minced
  • 1 tablespoon (15 milliliters) rice vinegar
  • 1/2 tablespoon (8 milliliters) wasabi paste
  • 1 tablespoon (15 milliliters) soy sauce
  • 1 teaspoon (5 milliliters) chili oil
  • 1 teaspoon (5 milliliters) sesame oil
  • 1/2 teaspoon (3 milliliters) salt
  • 1 tablespoon (15 milliliters) lime juice

Avocado tuna tartare:

  • 450 grams sushi-grade tuna
  • 1 tablespoon (15 milliliters) sliced red onions
  • 2 tablespoon (30 milliliters) fresh lime juice
  • 1 tablespoon (15 milliliters) sesame seeds
  • 1 teaspoon (5 milliliters) sesame oil
  • 1 teaspoon (5 milliliters) soy sauce
  • 1 avocado, peeled, pitted, and chopped into bite-sized pieces
  • 2 tablespoons (30 milliliters) green onions, finely chopped
  • Salt and pepper
  • Avocado-wasabi sauce (see recipe)


Avocado-wasabi sauce:

  1. Place all ingredients in a food processor and blend until smooth.
  2. Reserve for plating.

Avocado-tuna tartare:

  1. While you are prepping the other ingredients, put tuna in freezer to keep cold.
  2. In a medium-sized mixing bowl, combine red onions, lime juice, sesame seeds, sesame oil and soy sauce.
  3. Remove tuna out of freezer and cut into bite-sized pieces. (Tuna should be easier to cut since it has been kept cold.)
  4. Add pieces of tuna and avocado to mixing bowl and stir to combine. Be careful not to stir too vigorously as this will mash the avocado.
  5. Season with salt and pepper.
  6. Refrigerate for 15-20 minutes to infuse flavors.
  7. Smear avocado-wasabi sauce on a presentation plate of your choice.
  8. Add avocado tuna tartare to plate.
  9. Garnish with green onions and serve immediately.

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