Name: Joe's Seafood, Prime Steak & Stone Crabs Ahi Tuna Tartare* Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 12 oz sushi-grade ahi tuna; 1 small shallot; 2 stalks scallions (green parts only); 1 medium avocado; 1 tbsp capers (drained, chopped); 1 tbsp fresh cilantro (chopped); 2 tbsp fresh lime juice; 1 tbsp soy sauce (or tamari); 1 tsp sesame oil; 1 tsp toasted sesame seeds; 1 tsp Sriracha or chili paste; 1 tsp extra-virgin olive oil; 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 0.25 cup microgreens or baby cilantro; 12 pieces thinly sliced cucumber or wonton chips; 2 pieces lime wedges

Method

Tuna Tartare

Prepare tuna

Keep the ahi tuna well chilled. Trim any sinew or discolored parts. Using a very sharp knife, cut the tuna into 1/4-inch dice. Transfer the diced tuna to a chilled bowl and return to the refrigerator while you prepare the other components (about 5 minutes).

Mince aromatics

Finely mince the shallot and the white parts of one scallion; thinly slice the remaining green scallion for garnish. Mince the cilantro leaves and finely chop the capers.

Make the dressing

In a small bowl, whisk together fresh lime juice, soy sauce, sesame oil, Sriracha, extra-virgin olive oil, toasted sesame seeds, and black pepper until combined. Taste and adjust heat or acidity as desired.

Combine tartare

Remove the tuna from the refrigerator. Add the minced shallot, white scallion, chopped capers, and cilantro to the tuna. Pour the dressing over the tuna and gently fold to coat evenly, taking care not to mash the cubes. Season lightly with fine sea salt, tasting as you go (the soy sauce is salty, so use salt sparingly).

Fold in avocado

Dice the avocado into roughly 1/4-inch pieces and gently fold into the dressed tuna just before plating to prevent browning.

Chill briefly

Cover the bowl and chill the combined tartare in the refrigerator for 5–10 minutes to let flavors meld. Do not chill longer than 30 minutes to preserve texture and color.

To Serve / Garnish

Portioning: Using a ring mold (2.5–3 inches) or by spoon, portion the tartare into 6 equal servings (about 2 oz tuna mixture per serving). Press gently into the ring mold and lift away to retain shape. If not using a mold, arrange small quenelles or mounds on chilled plates.

Garnish: Top each portion with sliced green scallion, a pinch of microgreens or baby cilantro, and an extra sprinkle of toasted sesame seeds. Arrange thinly sliced cucumber or wonton chips around each portion for scooping. Serve with lime wedges on the side.

Final seasoning: Just before serving, drizzle a few drops of sesame oil or olive oil over each portion and finish with a light grind of black pepper.