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Japanese Cuisine

Asian-style Tuna Tartare with Avocado and Shiitakes

Prep30 min
Cook10 min
Total40 min
Yield4 portions
LevelAdvanced
 
 
About This Recipe

This Asian-style Tuna Tartare with Avocado and Shiitakes is a refreshing and flavorful appetizer, perfect for impressing guests with its vibrant colors and delightful textures. The combination of fresh tuna, creamy avocado, and savory shiitake mushrooms brings a delicious balance of flavors. Enhanced with lime, sesame oil, and soy sauce, this dish is a beautiful […]

Scale This Recipe

Servings

Ingredients

Units
  • 1 medium , — peeled and finely chopped
  • 2 cloves garlic, — peeled and finely chopped
  • 2 medium limes, — freshly squeezed
  • 4 green onions
  • 3/4 medium tomato, — diced
  • 1/4 medium tomato, — cut into small julienne
  • 1 pound Ahi tuna
  • 1 tablespoon — extra virgin
  • 0.5 teaspoon sesame oil
  • 2 teaspoons light , — 50% less salt
  • Salt and freshly ground pepper, — to taste
  • 1 avocado
  • Radish sprouts to decorate
  • 1 pound ice
GARNISH
  • 12 medium shiitakes, — stems removed
  • 1 tablespoon olive oil, — extra virgin
  • Salt and freshly ground pepper, — to taste
  • 1 tablespoon light soy sauce, — 50% less salt
  • 0.25 cup cold water

Instructions

Prepare the Tartare:
  1. 1

    Finely the shallot and garlic. Set aside.

  2. 2

    Squeeze the juice of two fresh limes and set aside.

  3. 3

    Trim the green onions and split them into layers.

  4. 4

    Dice three-quarters of the tomato and the remaining portion.

Prepare Garnishes
  1. 5

    Curl the green onions in ice-cold water to form a flower-like shape.

  2. 6

    Finely chop the remaining green onions for later use.

  3. 7

    Remove the stems from the shiitake mushrooms, making a cross on the cap with a .

  4. 8

    Sauté the in olive oil, seasoning with salt, pepper, and soy sauce. Cook for 4 minutes until softened, then set aside.

Chop the Tuna
  1. 9

    Dice the ahi tuna into small cubes and place it in a non-reactive bowl set over an .

  2. 10

    Add the diced tomato, chopped shallots, garlic, green onions, lime juice, olive oil, sesame oil, soy sauce, and with salt and pepper. Mix well.

Prepare the Avocado
  1. 11

    Quarter the avocado and cut each quarter in half. Brush with lime juice to prevent browning.

Assemble the Tartare
  1. 12

    Using a stainless steel ring mold, shape the tuna tartare on the plate.

  2. 13

    Remove the mold and place a slice of avocado on top.

  3. 14

    with julienned tomatoes, shiitakes, radish sprouts, and onion flowers.

Take It Further

Want to master this dish like a pro?

This recipe connects to Professional Vegetable Cuts — learn the technique step by step in the video lessons.

Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Tuna is best seared hot and fast, leaving the center rare — overcooking dries it out quickly. If you'd like to go deeper, Professional Vegetable Cuts covers this in full.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.

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