Tuna Tartare* Recipe

Prepare tuna

Keep tuna chilled until just before cutting. Using a very sharp knife, trim any sinew and dice the ahi tuna into 1/4-inch (6 mm) cubes. Place the diced tuna in a chilled bowl.

Mince aromatics

Finely mince the shallot and thinly slice the scallion green parts. Add shallot, scallions, chopped capers and chopped cilantro to the bowl with the tuna.

Season tartare

Add 1 1/2 tablespoons lime juice, 1 teaspoon toasted sesame oil, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to the tuna and gently fold until evenly combined. Taste and adjust seasoning (a touch more lime or salt if needed). Keep chilled while preparing other components.

Halve, pit and scoop the avocado into a bowl. Lightly mash with a fork until mostly smooth but still slightly chunky. Stir in 1/2 tablespoon lime juice, 1/4 teaspoon fine sea salt and 1/2 teaspoon extra-virgin olive oil. Cover and keep chilled to prevent browning until plating.

In a small bowl or jar combine 2 tablespoons low-sodium soy sauce, 1 tablespoon honey, 1/2 tablespoon rice vinegar, 1/2 teaspoon Dijon mustard and 1 teaspoon water. Whisk together while slowly streaming in 2 tablespoons neutral oil until emulsified into a slightly thickened dressing. Taste and balance—add a little more honey for sweetness, vinegar for brightness, or water to thin. Keep at room temperature.

Prepare taro chips

If using store-bought chips, place them on a tray. If making homemade, thinly slice taro root, dry thoroughly and fry or bake until crisp and golden, then season lightly with salt.

Toast sesame seeds

Lightly toast sesame seeds in a dry pan over medium heat until fragrant (about 1 minute). Reserve for garnish.

For each serving (recipe makes 4): Spoon approximately 1/4 of the mashed avocado onto the center of a chilled small plate or shallow bowl, forming a loose round or quenelle.

Using a ring mold (2.5–3 inches) if available, pack 2.5 oz (about 1/4 of the tuna mixture) of the tartare on top of the avocado, pressing gently to hold shape, then lift the ring mold. If no mold, gently mound the tuna over the avocado.

Drizzle about 1/2 tablespoon of the soy-honey emulsion around and lightly over the tartare. Finish each portion with a tiny drizzle (about 1/8 tsp) of toasted sesame oil for aroma.

Arrange 3 taro chips leaning against the tartare for crunch. Sprinkle a pinch (about 1/4 tsp) of toasted sesame seeds over the tuna and scatter a small handful (approx. 1 tablespoon) of microgreens on top or beside the tartare.

Serve immediately so the chips remain crisp and the tuna is chilled. Provide extra emulsion on the side if desired.