Tam’s Tuna Tartare

I’ve always loved tuna tartare at restaurants and was set to make it at home to taste even better. I think I succeeded! I started making heart shaped tuna tartare molds for my husband last year on Valentine’s Day (#wifeoftheyear), and now it’s a regular appetizer dish in our house. It’s so easy to make, but you get points for making something that looks so fancy.

Ingredients

Tuna Mix

• One big slab of sushi grade tuna from the fresh seafood section
• 4 green onions, finely chopped
• 2 tbsp sesame seeds
• 1 avocado, chopped into small pieces
• 1/2 cup diced cucumber
• A handful of cilantro, chopped
• 1 tbsp lime juice
• pinch of salt & pepper

Sauce

• 2 cloves of garlic, minced
• 1 tbsp. grated ginger
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey

Instructions

• Add all the sauce ingredients to a bowl and mix together. Set aside.

• Add the cut up tuna, green onions and sesame seeds directly to the bowl of sauce and mix until combined.

• In a separate bowl, mix together the finely chopped avocado, cucumber and cilantro with lime juice, salt and pepper.
• Plate your veggie mix into a mold, patting down until it is flat and covering half of the mold.

• Layer the tuna mix on top of the veggie mold and pat down until it covers the top of the mold.

Keep this mold in the fridge for about 30 minutes or until ready to serve so it can settle into the mold. When you are ready to serve it, slowly slide the mold up and off of the tuna, and enjoy!

I prefer tuna tartare with crispy tortilla chips.

Let me know if you try this recipe!