Tuna Tata Recipe

Pat the tuna dry with paper towels, then cut into approximately 1/4" dice. Place the diced tuna in a chilled bowl and season lightly with the kosher salt and freshly ground black pepper; toss gently to combine.

Make the dressing

In a small bowl or jar whisk together the soy sauce, sesame oil, rice vinegar, fresh lime juice, honey, grated ginger and sriracha until the honey is dissolved and the mixture is homogenous.

Taste the dressing and adjust: add a few drops more lime for brightness, more soy for salt, or a touch more honey if too sharp.

Pour about two-thirds of the dressing over the diced tuna and toss gently to coat. Let the tuna marinate in the refrigerator for 5–10 minutes but not longer than 20 minutes to preserve texture and color.

While the tuna marinates, thinly slice the scallions, keeping whites and greens separate. Finely mince the shallot. Seed and dice the cucumber into small pieces and toast the sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant—watch carefully so they don’t burn.

After marinating, fold the scallion whites, minced shallot, diced cucumber and most of the toasted sesame seeds into the tuna. Reserve the scallion greens and a pinch of sesame seeds for garnish.

Just before serving, gently fold in the avocado pieces and the remaining dressing (or use remaining dressing to taste) to avoid mashing the avocado. Adjust seasoning with a little extra salt, pepper or lime juice if needed.

Spoon the Tuna Tata onto a serving plate or use a ring mold for neat portions. Sprinkle with the reserved scallion greens, remaining toasted sesame seeds and microgreens or cilantro.

Serve immediately with crispy wonton chips or toasted baguette slices and lime wedges on the side.