Dear readers, you may have noticed that I (unintentionally) took a week off of blogging, but I’m finally back with Spicy Tuna and Avocado Tartar. Whoops. I have excuses of course: it was a busy week, I was out of town, we had lots of social obligations, the light wasn’t right for photos… But the truth is, I only drink cocktails and eat salads in the summer, so sometimes there isn’t much to write about. I mean, how many “recipes” can there be for G&T’s? And this past week, it’s been all about Caprése. Which is great, but not for blogging purposes. You already have my creative take on that in the Peach Caprése Salad. So I finally went to the store and bought some ingredients so I could make you a new salad. This Spicy Tuna and Avocado Tartar has been in my repertoire for years, but I’ve been keeping it from you. Devious, I know. Especially since it’s one of my go-tos for hot summer nights when you don’t want to cook-but you have guests coming over-so you need something that appears fancy.

Print Recipe

Spicy Tuna and Avocado Tartar

Spicy Tuna and Avocado Tartar is layers of spicy tuna and creamy avocado salad, stacked in a mold for a dramatic presentation. As good as it looks.

Prep Time25

Servings: 2

Author: Barrett Bridenhagen

Ingredients

Spicy Tuna

1 tablespoon mayo
1 tablespoon soy sauce
1-2 tablespoons chili paste
8 ounces sushi grad ahi tuna

Avocado mash

2- 3 avocados depending on decadence level and how many you’re making
1 tablespoon mirin sweetened sake- rice wine vinegar works too- just doesn’t have the sweet edge
2 + teaspoons sesame oil
2 + teaspoons lime juice
wasabi siracha and soy sauce for garnish
optional sesame seeds or tomato wedges

Instructions

Dice the tuna (small, but not minced).
Add the mayo, soy, and chili paste in a medium bowl. Mix well. Add the tuna.
Halve the avocados and score them.
Scoop the flesh into a medium bowl.
Add the mirin, sesame oil and lime juice.
Using a fork, mash but let some chunks remain. You may wish to add a touch of sea salt, but I rarely do, as I serve with with more soy sauce.
Using a cookie cutter or mold of some sort, add a layer of spicy tuna (think ¼ of the total if you’re making two, ⅛ if you’re making 4).
Add the avocado (½ for two, ¼ for four).
Add the second layer of tuna.
Gently pack down in between layers.
Remove mold.
Drizzle soy, siracha and wasabi artfully around the edge of the plate.
Top with sesame seeds, or wedges of tomatoes for a prettier plate.

Notes

Serves 2 as entrees and 4 as appetizers