Restaurants›Bâton Rouge Grillhouse & Bar›Tuna Tartare Recipe

Tuna Tartare Recipe

Inspired by Bâton Rouge Grillhouse & Bar
Time30m
Serves2

Diced tuna served on a bed of sliced avocado, enhanced with sesame oil and ginger. Served with crostini and a side of salad OR signature fries.

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Ingredients

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Tuna Tartare

Crostini

Side Salad (optional)

Signature Fries (optional)

Method

Tuna Tartare Preparation

1

Prepare the Tuna

Dice the fresh tuna into small cubes and place in a mixing bowl.

2

Mix Ingredients

Add sesame oil, grated fresh ginger, soy sauce, lime juice, salt, and black pepper to the bowl. Mix gently to combine.

3

Prepare Avocado

Slice the avocado in half, remove the pit, and scoop out the flesh. Slice into thin pieces.

Crostini Preparation

4

Prepare the Baguette

Slice the baguette into thin rounds and arrange on a baking sheet.

5

Toast Crostini

Drizzle olive oil over the baguette slices and toast in a preheated oven at 180°C (350°F) for about 10 minutes or until golden brown.

Side Salad Preparation (optional)

6

Mix Salad

In a bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil and balsamic vinegar, and season with salt and black pepper.

Signature Fries Preparation (optional)

7

Prepare Potatoes

Wash and cut the potatoes into fry shapes.

8

Fry Potatoes

Heat vegetable oil in a deep fryer or large pot. Fry the potato slices until golden brown and crispy. Season with salt.

Plating

9

Serve

On a plate, arrange the avocado slices and top with the tuna tartare mixture. Serve with toasted crostini and a side of salad or signature fries.