Tuna Tartare

Spring is here and so are the boat loads of seafood! Heading down to the docks of Shem Creek to grab fresh fish is one of my family's favorite ways to get in the spirit of the season. The docks of Shem Creek have been a mainstay for supper growing up and now as I feed my family. Whether I'm riding my bike to Magwood dock for shrimp, or swinging by Abundant Seafood to see what the catch of the day is, fresh and local seafood is a great inspiration for our family meal. This tuna tartare is a fresh and simple dish that my entire family gobbles up. Tuna tartare makes a beautiful appetizer and looks elegant on endive leaves as hors d'oeuvres for your next party. 

  1. Dice the tuna into small 1/4-inch dice. Place in a chilled bowl, cover, and refrigerate.
  2. Mix together the lime juice, zest, wasabi powder, chili paste, soy sauce, vegetable and sesame oils, and rice vinegar. Adjust the seasonings to your taste. I like a spicy mixture.
  3. Toast the sesame seeds in a small dry skillet over medium heat for about 5 minutes or until they smell fragrant and look golden in color. Set aside to cool.
  4. Add the avocado, green onions, and cilantro to the tuna. Pour on the dressing and fold gently to combine. Cover and refrigerate at least 1 hour to allow the flavors to marry.
  5. Before serving, top with the sesame seeds. Serve with wonton skins, rice crackers, endive leaves, or cucumber rounds.
  • 1 pound sashimi-grade tune, well chilled
  • 1/3 cup fresh lime juice
  • Grated zest of 1 lime
  • 1/4 to 1/2 teaspoon wasabi powder
  • 1 to 2 teaspoons Asian chili paste
  • 1 1/2 tablespoons soy sauce
  • 1/4 cup vegetable oil
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons unseasoned rice vinegar
  • 2 tablespoons sesame seeds
  • 1 avocado, pitted, peeled, and diced
  • 4 green onions, chopped (white and green parts)
  • 1/2 bunch cilantro, chopped
This recipe will make 2 1/2 cups and is too cute served on endive leaves.
— Carrie