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Ingredients
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Tuna Tartare
Wasabi Aioli
Garnish & Serving
Method
Tuna Tartare
- 1
Prepare tuna
Pat the sushi-grade ahi tuna dry with paper towels. Remove any sinew. Using a sharp knife, dice the tuna into small uniform 1/4-inch cubes. Place diced tuna in a chilled bowl and keep refrigerated while preparing other components.
- 2
Prep vegetables and herbs
Finely dice the English cucumber (seeds removed if watery) to yield about 1/2 cup. Finely dice the avocado and set aside in a bowl; toss immediately with 1/2 teaspoon lime juice to slow browning. Mince the red shallot and thinly slice the scallions. Roughly chop the cilantro.
- 3
Combine tartare mix
To the chilled bowl with diced tuna add 1.5 tablespoons soy sauce, 1 teaspoon sesame oil, 1 tablespoon fresh lime juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Gently fold in the minced shallot, sliced scallions, diced cucumber, and chopped cilantro. Taste and adjust seasoning — add up to 1/2 tablespoon more soy or 1/2 teaspoon more lime as preferred. Keep chilled.
- 4
Finish
Just before plating, gently fold in the diced avocado to avoid mashing. Sprinkle 1 teaspoon toasted sesame seeds over the tartare and give a final gentle toss to combine.
Wasabi Aioli
- 5
In a small bowl, combine 1/2 cup mayonnaise, 1 teaspoon wasabi paste, 1 teaspoon fresh lime juice, 1/2 teaspoon soy sauce, 1/2 teaspoon honey, and 1 teaspoon water. Whisk until smooth and taste. Adjust heat by adding a bit more wasabi if desired. Season with 1/8 teaspoon salt. Thin with a little more water or lime juice to a creamy, pipeable consistency.
Garnish & Serve
- 6
Plate tartare
Use a ring mold (2.5–3 inches) placed on chilled plates if you prefer a neat presentation. Spoon or press about 3 ounces (approx. 1/4 of the mixture) of tuna tartare into each ring, pressing lightly to compact. If not using a mold, mound gently on plates.
- 7
Add aioli and tobiko
Spoon or pipe a small dollop (about 1 tablespoon) of wasabi aioli on the plate beside or atop the tartare. Top each tartare portion with about 1/2 tablespoon of tobiko. Reserve some tobiko for an additional sprinkle if desired.
- 8
Garnish and serve
Scatter microgreens or cilantro leaves over the tartare, and sprinkle the remaining 1/2 teaspoon toasted sesame seeds. Serve immediately with toasted baguette slices or wonton chips and lime wedges on the side. Recommend serving chilled, consumed within 30 minutes of assembly for best texture and freshness.