WEEKDAYS 1e|12c|p

Tuna Tartare

Clinton Kelly
Servings: 12
15 to 30 min

This dish is sure to hit the spot.

  • Ingredients
  • step-by-step directions
Tuna Tartare
  • 1 pound Sushi-quality Tuna (cut into a small dice)
  • 1 Avocado (diced)
  • 1/8 cup Canola Oil
  • 1/2 teaspoon peeled and finely grated Ginger
  • 1 teaspoon finely chopped Jalapeno
  • 1 teaspoon Wasabi Powder
  • 1 Scallion (green and white parts and finely diced)
  • Black Sesame Seeds
  • Salt and Pepper to taste
  • Wonton Chips
  • When dicing the tuna, be sure to use a very clean cutting board and a very sharp knife. Discard any part of the tuna filet that's dark (bloody) or stringy (nerves). I work with about 1/4 pound at a time, keeping the remainder in the refrigerator. You can keep the tuna in a large mixing bowl covered with plastic wrap until you're ready to add the other ingredients.
  • Have everything else chopped, diced, and measured out when your guests arrive, so that you can combine it all at the last minute and serve it super-fresh. 
  • Serve with Wonton Chips.
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