Ahi Tuna Tartare with Avocado, Sesame & Lime
Ahi Tuna Tartare with Avocado
This raw-tuna appetizer combines finely diced yellowfin with sesame, soy, lime and avocado. A sharp knife and gentle mixing keep the pieces distinct. Dress close to serving for the texture you prefer.
Before Choosing Raw Preparation
Ask the supplier about the intended use and handling of the specific fish. A “sushi-grade” label, a frozen condition or a bright color is not a guarantee of safety for raw consumption. Freezing does not kill all harmful germs. Pregnant people, children, older adults and people with weakened immune systems should avoid raw or undercooked seafood. Cooking thoroughly is the safer choice; see FDA seafood guidance.
Makes: 4 small appetizers, with 2 oz tuna per person. Allow about 20 minutes with properly thawed fish; thawing requires additional time. This recipe has no cooking step.
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Ingredients
- 8 oz yellowfin tuna selected after confirming intended use and handling for raw preparation
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon finely grated ginger
- 1 small shallot, finely diced
- 1 ripe but firm avocado, diced
- 2 thinly sliced green onions
- Optional sesame seeds and up to 1 teaspoon sriracha
- Rice crackers, prepared wonton chips or cucumber rounds for serving
Preparation
- Set up. Prepare washed vegetables and serving accompaniments before handling fish. Use clean utensils, a clean board and a chilled bowl. Keep tuna refrigerated until needed. Follow package thawing directions, including instructions about opening or removing wrapping.
- Dice. Pat the fish dry and cut into approximately 1/4-inch cubes with a sharp knife. Return the bowl to the refrigerator while mixing the dressing.
- Mix the dressing. Whisk sesame oil, soy sauce, vinegar, lime, ginger and shallot in a separate bowl. Taste the dressing before it contacts raw fish and adjust the seasoning.
- Combine. Close to serving, gently coat the tuna with dressing. Fold in freshly diced avocado without mashing it.
- Plate. Divide between four small chilled plates, using a food-safe ring mold if desired. Add green onions and optional sesame seeds. Serve promptly with the chosen accompaniments.
Lime and vinegar season the fish and change its texture as it sits. They do not replace cooking or refrigeration, and there is no precise ten-minute threshold at which the fish becomes safe or “cooked.”
Three Flavor Variations
- Spicy: Add sriracha a little at a time to the dressing before mixing with fish. A small amount of chili oil can finish the plate.
- Mango: Fold in 1/2 cup finely diced mango just before serving. Use less avocado if you prefer more distinct fruit and fish pieces.
- Layered avocado: Place the diced avocado beneath the dressed tuna instead of folding it in. Spoon into small dishes rather than packing tightly.
Serving and Product Choices
Keep the fish refrigerated at 40°F or below and prepare only what you plan to serve. Store garnishes separately until assembly. Mixing fish with dressing does not extend its storage life. Check ingredients for fish, sesame, soy and wheat, including the chips or crackers.
Yellowfin Saku Blocks offer a trimmed shape for dicing; Yellowfin Tuna Steaks are another format. These links identify products, not a guarantee of suitability for raw use. Confirm the specific product's intended preparation before ordering.
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For a cooked alternative, try ahi tuna lettuce wraps. For slicing techniques and terminology, read the tuna sashimi guide. Browse the Tuna Collection for current formats.
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