Ingredients
- 1 pound sushi-grade tuna
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons red onion, finely chopped
- 2 teaspoons sesame oil
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
- dash of cayenne pepper
- 2 Persian cucumbers, thinly shaved
- 1 avocado, small dice
- 1-2 crispy seaweed sheets.
- black finishing salt, as needed, for garnish
Make it step by step
- Place the tuna in the freezer for 15-20 minutes to firm. This will make it easier to dice.
- In a medium mixing bowl, add the chives, onion, sesame oil, olive oil, salt and cayenne. Set aside.
- When the tuna is ready to be sliced, place on a cutting board. Using a slicer (or a sharp chef’s knife), make thin slices with the grain. Next, take the slices and slice lengthwise. Turn the tuna and cut into small 1/8-inch dice. Place tuna in the mixing bowl.
- Gently toss the ingredients to incorporate. Adjust the seasoning to taste.
- To serve, place cucumber slices on the bottom of a serving bowl, add a generous dollop of tuna tartare, topping with diced avocado, seaweed and a dash of finishing salt.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Simmer + Sauce, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.