Yellowfin Tuna Tartare* Recipe

Prepare the tuna

Pat the yellowfin tuna dry with paper towels. Trim away any skin or sinew and cut the tuna into small uniform 1/4-inch dice. Keep chilled while preparing other components.

Mince aromatics

Finely mince the shallot and chives. Grate the fresh ginger. Combine minced shallot, chives, grated ginger, toasted sesame seeds, sea salt and black pepper in a bowl.

Dress the tuna

Add the diced tuna to the bowl with aromatics. Add 1 1/2 tablespoons fresh lime juice, 1 tablespoon soy sauce, and 1/2 teaspoon sesame oil. Gently fold to combine without mashing the tuna. Taste and adjust seasoning—add a pinch more salt or a few drops of soy if needed. Cover and chill for up to 10 minutes while finishing other components.

Prepare avocado purée

Halve the Hass avocado, remove the pit, and scoop the flesh into a bowl. Add 1/2 tablespoon fresh lime juice and 1/8 teaspoon fine sea salt. Mash lightly with a fork until mostly smooth but still slightly chunky for texture. Keep chilled.

Portioning

If plating individually, spoon or ring-mold about 2 tablespoons of avocado purée per portion onto chilled plates to form a base for the tartare.

Whisk the emulsion

In a small bowl or jar, combine 2 tablespoons honey, 2 tablespoons soy sauce, 1 teaspoon rice vinegar and 1/2 teaspoon Dijon mustard. While whisking vigorously, slowly drizzle in 3 tablespoons neutral oil to emulsify the dressing into a glossy sauce. If the emulsion is too thick, whisk in up to 1 tablespoon water to reach a pourable consistency. Season with a pinch of black pepper. Taste and adjust balance—add more honey if sweeter or more soy for saltiness.

Optional texture

Reserve a few drops of the emulsion to toss with a small amount of tuna if you prefer a more saucy tartare. Otherwise, use the emulsion as a drizzle at plating.

Prepare chips

If using store-bought taro chips, place them on a plate and wipe any excess oil with a paper towel. If frying taro slices at home, thinly slice taro, fry in 350°F (175°C) oil until crisp and golden, then drain on paper towels and lightly salt.

Assemble

Place the avocado purée base on each plate (about 2 Tbsp). Using a ring mold (2.5–3 inches) or by spoon, mound about 3 ounces (85 g) of the dressed tuna on top of each avocado base. Remove the mold if used. Artistically arrange 3–4 taro chips leaning into the tartare for height and crunch. Drizzle 1–1 1/2 teaspoons of the soy-honey emulsion around and a few drops over the tuna. Finish with a light drizzle (about 1/4 teaspoon) of extra virgin olive oil and scatter microgreens or edible flowers if using.

Serve

Serve immediately so the taro chips remain crisp. Provide extra taro chips on the side for scooping if desired.