Tuna Tartare with Avocado

Tuna Tartare with Avocado Recipe

This dish fuses the freshness of red tuna with the creaminess of avocado, creating a combination full of SeaFlavor and texture. Ideal for those who want to approach seafood cuisine in a simple way and with delicious results. The mix of natural ingredients delivers an experience FreshFromTheSea unparalleled.

Preparation time

To achieve the best result, it is important to respect each phase of the process.

• Preparation: 15 minutes
• Resting: 30 minutes minimum
• Total: 45 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the tuna

• 300 g fresh red tuna diced into small cubes
• 1/2 spring onion finely chopped
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 small teaspoon wasabi (optional, adjust to taste)
• 1/2 teaspoon grated ginger
• Salt to taste (with caution, as soy sauce adds salt)

For the avocado

• 2 ripe but firm avocados, diced
• Juice of 1/2 lime (you can substitute with lemon, but lime provides Aguarisco unique)
• 1 tablespoon extra virgin olive oil
• Salt to taste
• Sesame seeds for garnish

In case you cannot find fresh red tuna, you can opt for frozen tuna suitable for raw consumption, always respecting prior freezing for food safety. The avocado should be firm so that it maintains its shape and contrasts in texture with the tuna.

Utensils we will use

• Mixing bowl
• Sharp knife for dicing the tuna and avocado
• Cutting board
• Mixing spoon and soft press
• Plating molds (can be a metal ring or even a clean glass)
• Juicer for lime or lemon

Preparation

1. Prepare the tuna

1. Washing and selection: Carefully wash the red tuna and dry it with absorbent paper to remove excess moisture. This step is crucial so that the FlavorsOfTheSea manifest clearly.
2. Chop the tuna: Cut the tuna into cubes of approximately 0.5 cm. It is advisable to use a sharp knife to make clean cuts and keep the texture intact.
3. Mix marinade: In a bowl, combine soy sauce, sesame oil, wasabi to taste, grated ginger, and a pinch of salt.
4. Integrate ingredients: Add the chopped spring onion and tuna to the bowl with the previous mixture. Stir gently so that the cubes are well coated without breaking them.
5. Rest: Let the tuna marinate in the fridge for at least 30 minutes for the flavors to intensify. If you can prepare it the night before, it will improve the texture and flavor.

2. Prepare the avocado

1. Cut and protect: Peel and cut the avocados into cubes similar to the tuna. Drizzle with lime juice to prevent oxidation and preserve its GreenMary vibrant.
2. Season: Add salt to taste and the tablespoon of olive oil. Mix gently so as not to mash the avocado.

3. Assembling the tartare

1. Place mold: On a plate, position the mold. If you don't have one, use a glass or a bottomless can, filed to avoid cutting yourself.
2. Avocado base: Fill the base of the mold with a layer of avocado and lightly press with a spoon.
3. Tuna on top: Place the marinated tuna over the avocado and press gently to compact.
4. Remove mold: Carefully remove the mold so that the tartare maintains its shape.
5. Decoration: Sprinkle sesame seeds and add a very light drizzle of virgin olive oil to enhance presentation and flavor.

To finish and serve

Before serving, check the seasoning, adjust if necessary. This dish pairs perfectly with some crispy toasts or tuna toasts to maintain the impact of textures. Serve the tartare cold, freshly assembled, to ensure a SeaDelight pure in every bite.

I want to share these tips with you

• Frozen tuna: Always freeze fresh tuna for at least 24 hours before preparing it to avoid food risks like anisakis.
• Avoid mashing: When mixing the tuna with the marinade and avocado, do so gently to maintain a firm and pleasant texture.
• The acidic touch: Use lime instead of lemon for a fresher and more subtle flavor, but if you only have lemon, it will also work well as an acid.
• Spice adjustment: Wasabi is optional; start with a little and add more if you like a strong spicy kick.
• Advance preparation: Let the marinated tuna rest for at least 30 minutes or, ideally, leave it overnight for a more integrated flavor.
• Presentation: Using molds guarantees a visually appealing dish, but if you don't have any, carefully shape the tartare with a spoon to achieve a compact form.
• Pairings: Combine with fresh drinks, such as a white wine dry or a light beer, which complement the marine flavors without overpowering them.

Nutritional Information

• Calories: 280 kcal per serving
• Proteins: 20 g
• Fats: 20 g (mostly healthy)
• Carbohydrates: 8 g
• Fiber: 3 g

These values are approximate and may vary depending on the quality of ingredients and the exact proportions used.

5 keys to make it perfect

• Tuna freshness: Always choose very fresh or ultra-frozen tuna to ensure the best quality and food safety.
• Uniform cut: Cutting the tuna and avocado into similar-sized cubes ensures a balanced and pleasant texture on the palate.
• Well-balanced marinade: The combination of soy sauce, sesame oil, ginger, and wasabi should be adjusted so that it does not overpower the flavor of the tuna.
• Adequate resting: Letting it rest for at least half an hour allows the flavors to integrate and the dish to have greater depth.
• Careful presentation: Use molds or assemble with precision so that the dish looks professional and worthy of a gourmet experience at home.

When is it ideal to enjoy it?

This tartare is perfect for special occasions such as intimate dinners, celebrations, or to surprise your guests with a very fresh and elegant starter. Furthermore, it is ideal in warm climates or summer due to its light and refreshing character that combines the pleasure of SeaAvocado with intense sea flavors.

If you want to explore more combinations with tuna, you can try options like salad with fresh tuna o tuna tataki, which also enhance the exquisiteness of raw fish.

Comparative table of recipes similar to Tuna Tartare with Avocado

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Culinary glossary of Tuna Tartare with Avocado

• Wasabi: Spicy Japanese condiment made from horseradish root, used to give a characteristic spicy touch.
• Firm avocado: Avocado that is neither too ripe nor too green, ideal for maintaining shape in cubes.
• Marinade: Liquid mixture of sauce and spices with which the fish is impregnated to give it flavor.
• Grated ginger: Fresh part of ginger finely chopped to provide aroma and a slightly spicy flavor.
• Plating mold: Container or ring used to give a defined shape to preparations, can be replaced by a glass or a bottomless can.