Tuna Tartare Asian Style with Avocado and Shiitakes

Tuna Tartare Asian Style with Avocado and Shiitakes

Tuna Tartare Asian Style with Avocado and Shiitakes

A simple recipe, this Tuna Tartare Asian Style with Avocado and Shitakes is very appealing and delicious, with Asian aroma, this dish will certainly impress all gourmets
Prep Time30 mins
Cook Time10 mins
Marinating Time5 mins
Total Time40 mins
Course: Appetizer, Fish and Seafood
Cuisine: Japanese
Keyword: Tuna Tartare
Servings: 4


  • 1 medium shallot, 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 olive oil extra virgin
  • 0.5 teaspoon sesame oil
  • 2 teaspoons light soy sauce, 50% less salt
  • Salt and freshly ground pepper, to taste
  • 1 avocado
  • Radish sprouts to decorate
  • 1 pound ice cube


  • 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


  • Prepare the tartare: Wash, clean and chop shallots and keep aside. Peel, cut garlic cloves in half lengthwise and remove germs. Chop them finely. Reserve for later use. Squeeze the limes and set them aside. Wash the green onions. Trim off the roots and the green parts. (We are using mostly the white part here). Starting halfway from the root parts and going up to the green parts, split the onions with a knife.
  • Prepare garnishes: Using a needle, split each sliced layer so that it ends up resembling a flower. Plunge all four flowers into a bowl of ice-cold water for some time. The longer they remain in the ice water, the better the curl. Finely chop the remaining green onions until you obtain up to a ¼ cup. Reserve them.
  • Cut off shitakes stems. Using a paring knife, make a cross on the cap of each mushroom. In a pan, sauté the shitakes in a tablespoon of olive oil. Cook on medium heat for two minutes. Add salt, pepper, soy sauce and ¼ cup of cold water to the pan and cook for two more minutes or until soft. Remove from the pan and reserve.
  • Wash and core the tomato. Cut into quarters. Remove the seeds and dice ¾ of the tomato. Cut the remaining in julienne. Reserve.
  • Chop the fish: Chop the tuna and reserve in a non-reactive bowl set on an ice bath. Add diced tomato, chopped garlic, chopped shallot, chopped green onions, ¼ cup lime juice, one tablespoon olive oil, ½ teaspoon sesame oil, two teaspoons light soy sauce, salt, and freshly ground pepper. Mix well.
  • Just before serving: Quarter and peel the avocado. Then cut each quarter into half again. Brush the avocado slices with the remaining lime juice, thus preventing them from turning brown. To shape, place a stainless ring on a plate. Fill in the prepared tuna. Gently remove the ring. Garnish with a slice of avocado and some julienned tomatoes on the top. Cut a few cubes of avocado and place them around the tuna. Add three shitakes, a few radish sprouts, and one onion flower.



Food safety tip: Freeze the tuna overnight. The next day, transfer it to the fridge and leave it to defrost gradually.

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