Toro Tartare Recipe

Prep the tuna

Keep the toro chilled until ready. Trim any sinew from the toro and pat dry with paper towels. Using a very sharp knife, cut the toro into small 1/8–1/4-inch dice. Place diced toro in a chilled bowl.

Season the toro

Lightly toss the diced toro with 1 tablespoon fresh lime juice, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Cover and return to the refrigerator while you prepare the remaining components so flavors meld.

Just before plating, gently fold a small portion (about one-quarter) of the prepared wasabi tartare dressing into the toro to lightly coat — do not overmix; you want the toro’s texture to remain delicate.

Combine the finely diced tomato, 2 tablespoons red onion, 2 tablespoons chopped cilantro and 1 teaspoon minced jalapeño in a small bowl.

Add 1 tablespoon fresh lime juice and 1/4 teaspoon salt. Stir gently, taste and adjust seasoning. Let rest 5–10 minutes at room temperature to allow flavors to marry.

In a small bowl, whisk together 1 teaspoon wasabi paste, 1 tablespoon soy sauce, 1 teaspoon mirin (or dry sake), 1/2 teaspoon sesame oil and 1 tablespoon mayonnaise until smooth and emulsified. Taste and adjust heat by adding a pinch more wasabi if desired. Keep chilled until ready to use.

Halve and pit the avocado. Scoop the flesh into a bowl and mash gently with 1 tablespoon fresh lime juice and a pinch (about 1/8 teaspoon) kosher salt until smooth but slightly chunky.

Place a ring mold (2.5–3 inches diameter) on each chilled serving plate. Spoon half of the mashed avocado into the bottom of the ring and press down to form a stable base (about 1/2 inch high).

Divide the lightly dressed toro evenly among the plates and gently mound it on top of the avocado base, pressing lightly to compact.

Top each tartare with 1 tablespoon pico de gallo, then dot the center with 1 teaspoon caviar. Sprinkle each portion with 1/4 tablespoon finely snipped chives and a light dusting of toasted sesame seeds if using.

Garnish with a few microgreens or an edible flower, place seaweed crisps or toasted baguette slices alongside, and finish with a very light drizzle (about 1/4 teaspoon) of extra-virgin olive oil around the plate if desired.

Serve immediately so the avocado remains fresh and the caviar retains its texture.