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20-Minute Spicy Ahi Tuna Tartare with Avocado Crema

Close-up of a perfectly molded tuna tartare tower topped with piped avocado cream and sesame seeds.
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Master this stunning, no-cook Spicy Ahi Tuna Tartare in just 20 minutes! This restaurant-style appetizer uses sushi-grade fish and a fiery Asian marinade, perfect for impressing guests.

Ingredients

Scale
  • 1 lb sushi-grade ahi tuna, finely diced
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha (adjust to your spice preference)
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • 2 green onions, thinly sliced
  • 1/2 teaspoon black sesame seeds
  • For the Avocado Crema:
  • 1 ripe avocado
  • 2 tablespoons lime juice
  • 1 tablespoon water
  • Pinch of salt
  • For Serving:
  • Cucumber rounds or crispy wonton chips

Instructions

  1. Prepare the tuna: Place the finely diced sushi-grade ahi tuna in a medium glass bowl.
  2. Make the marinade: In a separate small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sriracha, grated ginger, minced garlic, and sliced green onions.
  3. Combine: Pour the marinade over the diced tuna. Gently fold the ingredients together until the tuna is evenly coated. Do not overmix.
  4. Chill: Cover the bowl and refrigerate for 10 minutes to allow the flavors to meld.
  5. Make the Avocado Crema: Combine the avocado, lime juice, water, and salt in a small food processor or blender. Blend until completely smooth and creamy. Add a few more drops of water if the mixture is too thick.
  6. Plate the dish: Use a ring mold (or a small cup) to shape a serving of the marinated tuna onto your serving plate (cucumber rounds or wonton chips). Gently press down to form a neat tower.
  7. Garnish: Spoon a small amount of the avocado crema around or on top of the tuna tower. Sprinkle with black sesame seeds. Serve immediately.

Notes

  • You must use sushi-grade or sashimi-grade tuna from a reputable fishmonger for safety when consuming raw fish.
  • For a restaurant-style presentation, chill your serving plates before plating the tartare.
  • If you do not have a ring mold, you can carefully shape the tartare using two spoons.

Nutrition

Find it online: https://gourmetgaze.com/tuna-tartare-recipe-quick-elegant-appetizer/