Tuna Tartare, Avocado & Black Olive Vinaigrette Recipe

Prep the tuna

Pat the sushi-grade ahi tuna dry with paper towels. Trim away any sinew. Using a very sharp knife, cut the tuna into 1/4-inch dice; keep chilled in the refrigerator while you prepare other components.

Mix aromatics

In a medium bowl combine the minced shallot, chopped capers and sliced chives. Add the lime juice, soy sauce, sesame oil and 1 teaspoon olive oil. Stir to combine.

Finish tartare

Add the diced tuna to the bowl with the dressing. Gently fold to coat without mashing the fish. Season with 1/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or salt as needed. Keep chilled until plating.

Cube or slice

Halve and pit the ripe avocado. Scoop out the flesh and cut into 1/4-inch cubes (or thin slices if preferred). Toss gently with 1/2 tablespoon lemon juice and 1/8 teaspoon sea salt to prevent browning and to season. Keep chilled.

Blend vinaigrette

In a small food processor or with an immersion blender, combine the pitted black olives, 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or agave), 1/8 teaspoon freshly ground black pepper and 1/2 teaspoon lemon zest. Pulse/blend until combined but still slightly textured. Taste and adjust seasoning.

Thin if necessary

If the vinaigrette is too thick, add up to 1 teaspoon water or additional olive oil to reach a pourable but viscous consistency suitable for drizzling.

Plate the tartare

Using a ring mold (2.5–3 inches) place the ring in the center of each plate. Spoon a thin layer of avocado cubes into the base of the ring and press gently to form an even layer (this creates contrast and keeps tartare from sliding).

Add tuna

Spoon the dressed tuna into the ring on top of the avocado, pressing lightly to compact. Remove the ring carefully to retain shape.

Dress and finish

Drizzle 1 to 1.5 teaspoons of the black olive vinaigrette around and lightly over the tartare. Scatter microgreens or frisée on top or beside the tartare, sprinkle toasted sesame seeds, and add a light drizzle (about 1/2 teaspoon) of extra-virgin olive oil. Arrange 4 crostini or crackers per plate alongside for scooping.

Serve

Serve immediately while tuna and avocado are chilled. Provide extra crostini and vinaigrette on the side if desired.