Name: Santa Marías Tuna Tartare* Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 10 oz sushi-grade yellowfin tuna; 2 tbsp red onion, very finely diced; 1 tbsp green onion (scallion), thinly sliced; 1 tsp jalapeño, seeds removed and minced; 2 tbsp cilantro, finely chopped; 2 tbsp fresh lime juice; 1 tbsp soy sauce (low-sodium preferred); 1 tsp black garlic, mashed to a paste; 1 tsp sesame oil; 1 tsp neutral oil (grapeseed or canola); 1 tsp freshly ground black pepper; 0.5 tsp kosher salt; 1 ripe avocado; 1 tbsp lime juice (for guac); 1 tbsp red onion, very finely diced (for guac); 1 tbsp cilantro, chopped (for guac); 0.5 tsp jalapeño, minced (for guac); 0.25 tsp sea salt; 0.125 tsp ground cumin (optional); 1 tbsp sweet drops (sweet chili reduction or agave-chili drizzle); 2 extra lime wedges; 0.25 cup microgreens or cilantro sprigs (garnish); 1 tsp black sesame seeds (optional); 8 each blue corn tostadas

Method

Tuna Tartare

Prepare tuna

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

Make tartare dressing

In a small bowl combine 2 tablespoons fresh lime juice, 1 tablespoon soy sauce, 1 teaspoon mashed black garlic, 1 teaspoon sesame oil, 1 teaspoon neutral oil, 1 teaspoon freshly ground black pepper and 1/2 teaspoon kosher salt. Whisk until the black garlic is evenly distributed and the dressing is emulsified.

Mix tuna with dressing

Remove the chilled diced tuna and gently fold in 2 tablespoons very finely diced red onion, 1 tablespoon thinly sliced green onion, 1 teaspoon minced jalapeño and 2 tablespoons chopped cilantro. Pour the dressing over the tuna and gently toss just until evenly coated. Taste and adjust seasoning with a pinch more salt or lime if needed. Return to chill for 5–10 minutes to let flavors marry (do not leave more than 30 minutes).

Mex-Guacamole (creamy avocado base)

Halve and pit the avocado. Scoop the flesh into a bowl and mash with a fork until mostly smooth but slightly chunky. Stir in 1 tablespoon fresh lime juice, 1 tablespoon very finely diced red onion, 1 tablespoon chopped cilantro, 1/2 teaspoon minced jalapeño, 1/4 teaspoon sea salt and 1/8 teaspoon ground cumin (if using). Taste and adjust seasoning—add more lime or salt to brighten. Keep covered and chilled until ready to assemble.

Finishing & Assembly

Warm blue corn tostadas briefly in a 325°F (160°C) oven for 3–5 minutes or under a broiler for 20–30 seconds per side to crisp (watch carefully). This step brings out aroma and prevents sogginess.

To assemble, spoon about 1 tablespoon of mex-guacamole onto each blue corn tostada and spread into a thin disc in the center. Using a ring mold (2.5–3 inch) or by freehand, place 1.25 ounces (approx. 35 g) of the dressed tuna on top of each guacamole base, lightly packing to hold shape. If using a ring, lift straight up for a clean presentation.

Drizzle each tartare with about 1/2 teaspoon sweet drops (sweet chili reduction or agave-chili), and finish with a small squeeze of fresh lime over the tuna. Sprinkle a pinch of black sesame seeds and garnish with microgreens or cilantro sprigs.

Serve immediately so tostadas remain crisp. Provide extra lime wedges on the side.