Citrus Cured Gulf Tuna Tartare Recipe

Prepare and cure the tuna

Keep tuna very cold. Trim any sinew from the tuna and pat dry. With a sharp knife, finely dice into roughly 1/4-inch cubes. Place the diced tuna in a chilled bowl.

In a small bowl whisk together 3 tablespoons fresh lime juice, 1 tablespoon fresh orange juice, 1 teaspoon fine sea salt, and 1 teaspoon granulated sugar until the salt and sugar dissolve. Add 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil, and 1 tablespoon extra-virgin olive oil and whisk until combined.

Pour half of the citrus dressing over the diced tuna and gently fold with a rubber spatula until evenly coated. Cover and chill 8–12 minutes to allow light ‘cure’ from the citrus—do not over-marinate or the fish will become mealy. Reserve the remaining dressing for finishing.

Fold in 2 tablespoons thinly sliced chives and 2 tablespoons chopped cilantro. Season with up to 1 teaspoon freshly ground black pepper and adjust salt (a small pinch) if needed. Keep chilled until assembly.

Halve and pit the avocado. Scoop flesh into a small bowl and lightly mash with a fork until mostly smooth but with some texture (a few small chunks).

Add 1/2 English cucumber, seeded and finely diced, to the mashed avocado. Add 1 teaspoon fresh lime juice, 1/4 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/2 finely diced serrano pepper; fold gently to combine. Taste and adjust seasoning. Keep chilled until plating.

Heat 1/2 cup neutral frying oil in a small saucepan over medium heat to 325°F (use thermometer) or until a thin sliver of shallot sizzles immediately but does not brown. Alternatively, heat until shimmering and test carefully.

Pat the 1 thinly sliced shallot dry on paper towels. Fry the slices in batches for about 45–90 seconds, stirring gently, until golden brown and crisp. Remove with a slotted spoon to a paper towel-lined plate and sprinkle lightly with a pinch of salt. Let cool; they will crisp further.

Arrange 12 shrimp chips on a serving platter or bowl — these will be the crunchy vehicle. Warm briefly if desired (a 5–10 second flash in hot oil or a few seconds over open flame will puff them if unpuffed).

To finish, place a spoonful (about 2–3 tablespoons) of smashed avocado-cucumber mixture on each shrimp chip or portion on the plate. Top with a 2–3 tablespoon mound of citrus-cured tuna. Drizzle remaining dressing lightly over the tuna (reserve about 1 teaspoon per portion).

Garnish each portion with a few crispy shallots, a light sprinkle of toasted sesame seeds, and extra micro cilantro if desired. Serve immediately with lime wedges on the side.