Tuna Tartare, Avocado & Black Olive Vinaigrette Recipe

Prepare tuna

Keep the sushi-grade ahi tuna well chilled. Pat dry with paper towels. Using a very sharp knife, trim any sinew then dice the tuna into 1/4-inch (6 mm) cubes for a tender, even tartare texture.

Mix aromatics

In a medium bowl combine the finely minced shallot, chopped capers and sliced chives. Add the lemon juice and 1 tablespoon extra-virgin olive oil; whisk to combine.

Add the diced tuna to the bowl with aromatics. Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Gently fold the tuna into the dressing until evenly coated. Taste and adjust seasoning (add more lemon or salt as desired). Cover and refrigerate for 10–15 minutes to allow flavors to marry, but not so long that the texture softens excessively.

Halve and pit the ripe avocado. Scoop the flesh into a small bowl and gently mash with a fork until mostly smooth but slightly chunky for texture. Add 1 tablespoon lime juice, 1 teaspoon sea salt and 1 teaspoon ground black pepper; mix gently and taste-adjust. Keep chilled until assembly.

If making avocado slices instead of mash, slice the avocado thinly, toss lightly with lime juice to prevent browning, and season with salt and pepper.

Drain the olives if packed in oil (reserve a little oil if you like a silkier vinaigrette). Place the olives in a food processor or blender. Add 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or agave), 1 teaspoon lemon juice, 3 tablespoons extra-virgin olive oil, 1/2 teaspoon coarse salt and 1/2 teaspoon freshly ground black pepper.

Pulse/blend until you achieve a slightly coarse, spoonable vinaigrette (you want some olive texture remaining). Taste and adjust seasoning or acidity; thin with a teaspoon or two of water or reserved olive oil if too thick.

Plateing option 1 — Stack: Place a ring mold (about 2.5–3 inches diameter) in the center of a chilled plate. Spoon half the avocado mash into the mold and press gently to form a base layer (about 3/4-inch high). Spoon the tuna tartare on top, pressing lightly to form a neat tower. Remove the mold carefully.

Plating option 2 — Compose: Spread a smear of avocado across the plate using the back of a spoon. Spoon quenelles or a small mound of tuna tartare beside it for a more casual look.

Drizzle 1–2 tablespoons of the black olive vinaigrette around and over the tuna (reserve a little to serve on the side). Scatter microgreens or baby arugula around the tartare. Sprinkle toasted sesame seeds over the tuna for a nutty finish. Arrange thin lemon or lime wedges on the plate and serve with crostini or wonton crisps on the side.

Finish: For extra brightness, squeeze a little fresh lemon or lime juice over the assembled tartare just before serving. Serve immediately so the avocado stays fresh and the tuna remains chilled.