Smoked Tuna Tartare-Style Appetizer with Avocado and Cucumber
A Tartare-Style Appetizer Using Prepared Smoked Tuna
This version uses finely chopped or flaked, prepared hot-smoked tuna with avocado and cucumber. “Tartare-style” describes its chopped presentation; this is not a raw-tuna recipe.
Check our Smoked Yellowfin Tuna listing for availability, smoking method and serving instructions. This recipe requires prepared fish labeled ready to eat; raw bluefin, ahi steaks and saku blocks are not direct substitutes.
Ingredients
Serves four as an appetizer.
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- 8 ounces prepared ready-to-eat hot-smoked tuna
- 1 ripe but firm avocado, finely diced
- ½ cucumber, seeded and finely diced
- 2 tablespoons finely chopped red onion
- 1 tablespoon lemon juice, plus more to taste
- 1 tablespoon extra-virgin olive oil
- Freshly ground black pepper
- Optional: 1 teaspoon drained chopped capers, chopped chives or a little minced jalapeño
- Crackers, toasted bread or cucumber rounds to serve
Preparation
- Keep the fish refrigerated until needed. Check for bones and cut or flake into small pieces without mashing.
- Mix the cucumber and onion with lemon juice and olive oil in a chilled bowl.
- Dice the avocado last and fold it in with the tuna. Add pepper and optional capers or herbs. Taste before adding salt.
- Spoon onto chilled plates, or gently shape with a ring mold. Serve promptly with crackers or cucumber rounds.
Two Seasoning Variations
Sesame and soy: replace 1 teaspoon of the olive oil with toasted sesame oil and add up to 1 teaspoon soy sauce to taste. Finish with sesame seeds. Check the soy sauce label for wheat if relevant.
Lemon and caper: add 1 teaspoon finely grated lemon zest and the optional capers. Serve on toasted baguette with chives.
Plan Ahead Without Losing Texture
Keep the tuna and prepared vegetables in separate covered containers in the refrigerator, following the shortest applicable storage limit. Combine with freshly diced avocado near serving. Lemon adds flavor; it does not make raw fish safe or replace refrigeration.
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Keep chilled seafood at 40°F or below. Follow the two-hour limit outside refrigeration, reduced to one hour above 90°F; see FDA seafood handling guidance. Do not assign a new storage life to fish because it has been mixed with vegetables.
Refrigerated smoked seafood is a separate concern for higher-risk diners. FDA advises pregnant, older and immunocompromised people to avoid it unless cooked in a dish. This chilled recipe does not meet that exception, including when made with hot-smoked fish. See FDA Listeria guidance.
More Appetizers
For a creamy spread, use our smoked tuna dip recipe. For individual bites, try canapés and lettuce cups. Browse the Smoked Fish collection for other prepared seafood options.
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