Name: Amara Restaurant & Bar Koh Phangans Tuna Tartare Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 12 oz sushi-grade ahi tuna (boneless, skinless); 1 medium ripe avocado; 0.5 cup cucumber (English or Persian), seeds removed; 2 tbsp finely chopped red onion; 1 tbsp chives, thinly sliced; 0.25 cup microgreens or baby arugula (optional, for plating); 2 tbs soy sauce (low-sodium preferred); 1 tsp sesame oil (toasted); 1 tsp rice wine vinegar; 1 tbsp fresh lime juice; 0.5 tsp honey or agave nectar; 0.5 tsp Sriracha or other hot sauce; 1 tsp grated fresh ginger; 1 tsp toasted sesame seeds (white or mixed); 0.25 tsp sea salt; 0.125 tsp freshly ground black pepper; 2 pieces lime wedges; 12 pieces toasted sesame crackers or thinly sliced baguette, crisped; 0.25 tsp fleur de sel or finishing salt (optional)

Method

Tuna & Base

Prepare tuna

Keep the tuna very cold. Trim any sinew and skin, then use a sharp knife to cut the tuna into 1/4-inch dice. Place diced tuna in a chilled bowl and return to the refrigerator while you prepare other components.

Prepare avocado and cucumber

Halve and pit the avocado; dice to roughly the same 1/4-inch size and toss gently with half the lime juice (about 1/2 tbsp) to prevent browning. Peel (if desired), seed and finely dice the cucumber to make 1/2 cup. Place avocado and cucumber in a separate bowl and refrigerate briefly until assembly.

Finely mince the red onion and thinly slice the chives. Keep separate for mixing and garnishing.

Seasoning & Dressing

Make the dressing

In a small bowl whisk together soy sauce, sesame oil, rice wine vinegar, lime juice, honey, Sriracha, grated ginger, toasted sesame seeds, sea salt and black pepper until combined and slightly emulsified.

Toss tuna with dressing

Remove the chilled tuna from the refrigerator. Pour about two-thirds of the dressing over the diced tuna and mix gently with a rubber spatula to coat evenly. Taste and add up to the remaining dressing if desired for flavor balance, but avoid overdressing so the tartare holds texture.

Assembly & Garnish

Combine avocado and cucumber

Gently fold the diced avocado and cucumber together with the remaining lime juice and a pinch of salt. This will be the base layer on the plate or form.

Plate tartare

If using a ring mold (2.5–3 inch), place the ring in the center of chilled plates. Spoon 2–3 tablespoons of the avocado-cucumber mix into the bottom of the ring and press lightly to form an even bed. Mound about 3 oz (by weight) of dressed tuna on top, pressing gently so it holds shape. Remove the ring carefully to leave a clean stack. Repeat to make 4 servings.

If not using a ring, you can arrange the avocado-cucumber mix into a neat circle with a spoon and top with a quenelle or small mound of tuna.

Finish and garnish

Scatter the finely chopped red onion and sliced chives over the tuna. Sprinkle a few toasted sesame seeds and a light pinch of finishing salt. Add a few microgreens or baby arugula beside the tartare for color. Serve immediately with toasted sesame crackers or crisped baguette slices and lime wedges on the side.