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Restaurant-Style Spicy Ahi Tuna Tartare with Avocado Cream

Close-up of vibrant red tuna tartare stacked neatly on a bed of creamy green avocado puree.

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Create an elegant, restaurant-quality Spicy Ahi Tuna Tartare appetizer at home in under 20 minutes. This no-cook recipe uses sushi-grade tuna and a bright, spicy Asian marinade, served with creamy avocado for a luxurious starter.

Ingredients

Scale
  • 1 lb sushi-grade Ahi tuna, finely diced
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sriracha (adjust to your spice preference)
  • 1 teaspoon fresh ginger, grated
  • 1 scallion, thinly sliced
  • 1/2 teaspoon black sesame seeds
  • For the Avocado Cream: 1 ripe avocado, mashed
  • 1 teaspoon lime juice (for avocado)
  • Pinch of salt
  • For Serving: Wonton crisps or cucumber slices

Instructions

  1. Prepare the tuna: Place the finely diced sushi-grade Ahi tuna in a chilled bowl.
  2. Make the marinade: In a small bowl, whisk together the soy sauce, sesame oil, lime juice, sriracha, grated ginger, and black sesame seeds.
  3. Combine: Pour the marinade over the diced tuna. Gently fold the ingredients together until the tuna is evenly coated. Do not overmix.
  4. Fold in aromatics: Gently stir in the sliced scallions.
  5. Prepare the avocado cream: In a separate small bowl, mash the avocado with 1 teaspoon of lime juice and a pinch of salt until smooth.
  6. Assemble: To serve, place a small ring mold on your serving plate. Spoon a layer of the avocado cream into the bottom of the mold, pressing lightly. Top with a layer of the spicy tuna mixture.
  7. Serve immediately: Carefully remove the mold. Serve the tuna tartare alongside wonton crisps or cucumber slices for scooping.

Notes

  • Use only the freshest, sushi-grade tuna for this raw preparation.
  • If you do not have wonton crisps, you can serve this as a tower or on small slices of toasted baguette.
  • For a milder flavor, reduce the sriracha to 1/2 teaspoon.

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