Asian-style Tuna Tartare with Avocado and Shiitakes
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 start to any meal.
Servings: 4
Calories: 196kcal
Ingredients
- 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
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:
- Finely chop the shallot and garlic. Set aside.
- Squeeze the juice of two fresh limes and set aside.
- Trim the green onions and split them into layers.
- Dice three-quarters of the tomato and julienne the remaining portion.
Prepare Garnishes
- Curl the green onions in ice-cold water to form a flower-like shape.
- Finely chop the remaining green onions for later use.
- Remove the stems from the shiitake mushrooms, making a cross on the cap with a paring knife.
- Sauté the mushrooms in olive oil, seasoning with salt, pepper, and soy sauce. Cook for 4 minutes until softened, then set aside.
Chop the Tuna
- Dice the ahi tuna into small cubes and place it in a non-reactive bowl set over an ice bath.
- Add the diced tomato, chopped shallots, garlic, green onions, lime juice, olive oil, sesame oil, soy sauce, and season with salt and pepper. Mix well.
Prepare the Avocado
- Quarter the avocado and cut each quarter in half. Brush with lime juice to prevent browning.
Assemble the Tartare
- Using a stainless steel ring mold, shape the tuna tartare on the plate.
- Remove the mold and place a slice of avocado on top.
- Garnish with julienned tomatoes, shiitakes, radish sprouts, and onion flowers.
Video
Notes
Food safety tip: Freeze the tuna overnight. The next day, transfer it to the fridge and leave it to defrost gradually.