Tuna Tartare* Recipe

Prep and dice

Pat the sushi-grade ahi tuna dry with paper towels. Trim any sinew. Using a very sharp knife, cut the tuna into small 1/4-inch dice. Place in a chilled bowl and keep refrigerated while you prepare other components.

Avocado and aromatics

Peel and pit the avocado. Dice the avocado to roughly the same size as the tuna. Thinly slice the green parts of the scallions. Finely chop the cilantro. Grate the fresh ginger.

Dress the tartare

In a small bowl combine 2 tbsp tamari, 1 tsp toasted sesame oil, 1 tsp lime juice, 1/2 tsp rice wine vinegar, 1/2 tsp honey, 1 tsp grated ginger, 1/4 tsp sea salt, and 1/8 tsp black pepper. Taste and adjust seasoning. Add the diced tuna and gently fold 3/4 of the scallions and half the cilantro into the tuna — avoid over-mixing so the dice stay defined. Return to chill for 5–10 minutes to let flavors marry.

Combine with avocado

Just before plating, fold the avocado gently into the dressed tuna (or layer avocado as a base and mound tuna on top) to avoid the avocado browning. Reserve remaining scallions and cilantro for garnish. Sprinkle toasted sesame seeds over the top.

In a small saucepan or bowl whisk together 3 tbsp tamari, 1 tsp grated fresh ginger, 1 tsp rice wine vinegar, 1 tsp honey, and 1/2 tsp sesame oil. If you prefer a slightly thicker glaze, mix 1/4 tsp cornstarch with 1 tsp water to make a slurry and stir into the glaze. Warm gently over low heat just until it thickens slightly and the honey dissolves (30–60 seconds); do not boil. Chill slightly. Taste and adjust balance of sweet/salty/acid.

Slice taro

Peel the taro root (wear gloves if sensitive) and very thinly slice on a mandoline or with a sharp knife to about 1.5–2 mm thickness. Rinse the slices in cold water and pat dry thoroughly to remove excess starch.

Fry or bake

Frying: Heat neutral oil in a deep skillet or fryer to 350°F (175°C). Fry taro slices in small batches until golden and crisp, about 1–2 minutes per batch. Transfer to paper towels and season immediately with 1/2 tsp sea salt and 1/8 tsp white pepper. Baking (lower oil option): Toss slices very lightly with 1–2 tsp oil, lay in a single layer on a parchment-lined sheet, and bake at 375°F (190°C) for 12–18 minutes, flipping halfway, until crisp and golden—season as above.

Cool

Let chips cool completely on a rack so they remain crisp.

Place a ring mold (2.5–3 inches diameter) on chilled plates if available. Spoon a layer of diced avocado into the base (or arrange 2–3 taro chips as a base), then gently pack the dressed tuna on top. Remove the ring mold carefully. Drizzle the ginger-tamari glaze around and lightly over the tartare (use sparingly to avoid overpowering). Garnish with remaining scallions, cilantro sprigs or microgreens, and a final sprinkle of toasted sesame seeds.

Serve immediately with taro chips on the side for scooping. Remaining glaze can be served in a tiny dish for additional dipping.