Tuna Tartare
SERVES: 12This tuna tartare or "Poke" is great as an appetizer served on cucumber rounds, served in avocado "boats" or just as an accompaniment to a bed of spring greens.PREP TIME: 30 MINUTES
Ingredients
- 1 lb sushi grade fresh Ahi tuna
- ⅓ cup olive oil
- 2 limes zested
- 1/3 cup freshly squeezed lime juice
- ½ tsp wasabi powder
- ½ TBS coconut aminos paleo substitute for soy sauce
- ½ TBS sriracha
- ½ TBS kosher salt
- ¼ tsp freshly ground black pepper
- ⅓ cup minced whole scallions white and green parts, about 3
- 2 ripe avocados
- ¼ TBS toasted sesame seeds
- 1 cup diced cucumbers
- 2 cucumbers cut into rounds
Instructions
- Cut tuna into ¼ inch cubes and place in a large bowl. Putting the fresh tuna in the freezer for an hour (until just firm) before cutting makes it easier to cut into even cubes.
- In a smaller bowl, combine the olive oil, lime zest, lime juice, wasabi, coconut aminos, sriracha, salt, and pepper.
- Pour this mixture over the tuna, add the scallions, and stir well to coat all the pieces.
- Cut the avocado into ¼ inch dice.
- Gently mix the avocado with the tuna, so that the lime juice covers them completely (this prevents browning).
- Cut the cucumber into small cubes, and add to the tuna mixture. Mix well.
- Add the toasted sesame seeds, and season to taste.
- Chill in the refrigerator until ready to serve, and enjoy with cucumber rounds.
- This tuna tartare can be served in a half avocado as the photo above, as a "dip" served on cucumbers rounds or in a bed of lettuce as a salad.
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