Shalama Jackson
Prep Time: 15 Min
8 oz fresh sushi grade tuna, diced into small cubes 1/4 cup low-sodium soy sauce or tamari sauce 1 tsp sesame oil 1 tsp rice vinegar 1 tsp Sriracha sauce 1 avocado, diced and seasoned with salt and pepper 1 English cucumber, sliced (for serving) 1 scallion or green onions, thinly sliced (for garnish) Black and white sesame seeds (for garnish)
Cook Time: 30 Min
Ingredients
01
Cut the tuna into a fine dice, about 1/4″ or 1/2″ cubes with a very sharp knife. In a small bowl, combine the diced tuna. Season it with salt and pepper to your liking.
02
Add the soy sauce, rice vinegar, sesame oil and sriracha sauce. Mix well to coat the tuna. Let it marinate in the refrigerator for 30 minutes.
03
To plate the tartare, use a plating ring or biscuit cutter. Start by adding a layer of diced fresh avocado at the bottom of the ring, followed by a layer of marinated tuna. Press down gently.
04
Add your marinated on top of the avocado. Press down gently. Garnish with green onions/scallions. Carefully remove the ring or biscuit cutter to reveal a beautifully layered Tuna Tartare.
05
Serve with cucumber slices or crackers on the side for an extra crunch and freshness.
06
Enjoy your tuna tartare as a meal or a snack.