Tuna Tartare

Firm, glossy cubes of red tuna, hand-cut to maintain texture. Creamy avocado meets the heat of chili and the sharp freshness of lime.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 428
• Protein: 27 g
• Carbs: 9 g
• Fat: 32 g

Ingredients

• 400 g Tuna ( hand-cut into small cubes )
• 2 piece Persea americana Mill. ( diced )
• 2 tbsp Lime juice
• 2 tbsp soy sauce
• 1 tbsp Sesame oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 1 piece Hot chili pepper optional ( seeded and minced )
• 1 tbsp Sesame seed ( toasted )
• 1 tbsp Fresh cilantro ( chopped )
• 1 pinch Fleur de sel
• 10 g Fresh ginger ( grated )

Instructions

1. Cut the fish

   The tuna must be very cold. Use a very sharp knife to dice the fish into regular 5mm cubes. Avoid mincing the flesh to prevent it from becoming mushy.

2. Prepare the dressing

   In a mixing bowl, combine soy sauce, sesame oil, and lime juice. Grate fresh ginger over it. The mixture should be homogeneous and slightly syrupy.

3. Assemble the tartare

   Add the tuna, finely sliced scallions, minced chili, and cilantro. Mix gently with a spoon. The sauce should coat every piece of fish without pooling at the bottom of the bowl.

4. Finish with avocado

   Dice the avocado at the last moment to prevent browning. Fold them in very gently so they don't get crushed. Serve immediately to maintain the texture contrast.

Chef's tips

• Place your tuna in the freezer for 15 minutes before cutting: the flesh will be firmer and the cut cleaner.
• Do not prepare the tartare more than 30 minutes in advance, as the lime juice will 'cook' the fish and make it lose its vibrant red color.

Storage

Consume immediately after preparation. Does not store well due to the fragility of raw fish.