Tuna Tartare* Recipe

Prepare tuna

Keep tuna very cold. Pat the tuna dry with paper towels and cut into small, even 1/4-inch dice. Place diced tuna in a chilled bowl.

Combine aromatics

Add the finely minced shallot, chopped capers, and diced tomato to the bowl with the tuna. Toss gently to combine, taking care not to mash the tuna or avocado (avocado is prepared separately).

Season

Drizzle 1 tablespoon extra-virgin olive oil and 1 1/2 tablespoons fresh lemon juice over the tuna mixture. Sprinkle in 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Fold gently until just combined. Taste and adjust seasoning if needed. Stir in the snipped chives.

Cover the bowl and refrigerate for 10–15 minutes to allow flavors to marry while you prepare the aioli and avocado.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon Dijon mustard, and the grated garlic clove until smooth.

Season the aioli with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or salt as desired. Cover and chill until ready to plate. If a thinner consistency is desired, whisk in up to 1 teaspoon water or olive oil.

Halve and pit the avocado, scoop flesh into a bowl and dice into 1/4-inch pieces. Toss gently with 1/2 tablespoon fresh lemon juice and 1/4 teaspoon sea salt to prevent browning and season lightly.

Keep refrigerated and gently fold into or place beneath the tartare at plating, depending on desired presentation.

Plate using ring (optional)

If using a 2.5–3 inch metal ring mold, place the ring in the center of a chilled plate. Spoon a layer of diced avocado into the ring and press lightly to form a base (about 2 tablespoons). Mound the tuna tartare on top of the avocado, pressing lightly to compact and level the top.

Remove the ring carefully. Spoon a small quenelle or dot of lemon aioli beside or atop the tartare (about 1 teaspoon per portion). Drizzle a tiny amount (1/2 teaspoon) of extra-virgin olive oil over the tartare and finish with a pinch of smoked paprika or Aleppo pepper if using.

Garnish with a few microgreens or baby arugula and serve with toasted baguette slices or wonton crisps. Serve immediately while tuna is cold and avocado is fresh.