A magnificent and delicious recipe for Chilean tuna and avocado tartare, ideal for various occasions, with a simple yet elegant presentation, a refined dish with an Asian touch that you can even prepare a day in advance, so you only need to plate it when serving.
Contents
How to make Chilean Tuna Tartare?
Tuna and avocado tartare is quick to prepare, with a simple and elegant presentation. If you use fresh tuna, make sure to freeze it for about 48 hours to avoid any food contamination, or if you use frozen tuna, thaw it in the refrigerator for at least 24 hours before preparing.
Nutritional facts
Each serving of tuna and avocado tartare contains approximately 250 calories, 10 g of carbohydrates, 18 g of fats, 15 g of proteins, 5 g of fiber, 1 g of sugars, 40 mg of cholesterol, and 500 mg of sodium.
Tuna and Avocado Tartare recipe
Category: Appetizers
Preparation: 20 minutes
Servings: 2 people
Ingredients
- 300 g fresh tuna
- 3 tablespoons soy sauce
- 2 ripe avocados
- 1 teaspoon wasabi
- 1 scallion
- ½ key lime
- ½ teaspoon ginger
- Sesame oil
- Olive oil
- Sesame seeds
- Sea salt
Instructions
- Cut the scallion into very small cubes, chop the tuna into approximately 1 cm cubes, and set aside separately.
- In a large bowl, combine the soy sauce, 1 tablespoon of sesame oil, ginger, and a pinch of salt. Add wasabi to taste and mix everything together with a wooden spoon.
- Add the tuna and scallion to the bowl and mix gently to combine the aromas and flavors. Cover with plastic wrap and refrigerate for at least 30 minutes, ideally for 24 hours.
- Peel and chop the avocados into cubes, set aside in a medium bowl, and drizzle with lime juice. Sprinkle a pinch of salt, a splash of olive oil, and mix gently to avoid mashing the avocado.
- Use a cylindrical mold, place it on a large plate, and fill it in layers. First, add the avocado, filling at least half the total height, pressing gently with a spoon. Then add the tuna mixture and compact everything delicately before removing the mold, ensuring it maintains its shape.
- Serve the tuna tartare immediately, optionally garnishing the top with sesame seeds and/or a couple of crispy toasts.
Additional tips
You can serve the tartare as a centerpiece dish by preparing a single mold with all the ingredients, or use smaller molds to prepare two, three, or four mini-tartares, even in cocktail spoons like ceviche is often served.
If you don’t have a kitchen plating mold, you can easily make one with a piece of PVC pipe or a bottomless can, well-sanded and sterilized.
Be careful with the amount of salt added since the soy sauce will provide a characteristic salty flavor that should be balanced with the other ingredients.
Did you know?
Tartare is a preparation traditionally made with raw meats and fish that is said to have originated with the nomadic Mongolian people. The Tatar horsemen would store meat under their saddles during long journeys until it was soft enough to eat, helping them survive the harsh conditions of the steppes.
