This is the thirty-first installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!
If you’re looking to achieve Michelin star chef status at your next small gathering, it’s time to stop shying away from preparing raw fish. Try out this straightforward tuna tartare recipe, and you’ll surely leave your guests in pure amazement.
I recently made this tangy recipe for my family after coming home from the beach on a scorching hot day, and I can assure you it’s the perfect summer dish to soothe burnt skin and excite tired taste buds.
Ingredients:
- 1 4-6 oz frozen yellowfin tuna steak
- 1 ripe Hass avocado
- ½ mango
- 1 tsp thinly chopped scallions (green onions)
- 2 tsp soy sauce (or coconut aminos for a low sodium alternative)
- 2 tsp citrus ponzu sauce
- A pinch of salt
- Optional: a pinch of black sesame seeds
- Optional: a few plantain chips for decoration and crunch
Instructions:
Begin by using a sharp knife to slice the whole tuna steak into pieces about the size of your nail. I recommend freezing the tuna steak prior to making the dish, as it allows the fish to stay compact and tender while you cut it into small cubes. Once you finish slicing, place the tuna cubes into a medium-sized bowl.
Cut the avocado in half lengthwise and remove the pit. Leaving the flesh inside the skin, use the knife to cut even lines both horizontally and vertically, making little squares. Use a spoon to scoop the flesh out of each avocado half and add it to the bowl containing the sliced tuna. Then, dice the mango into small pieces about the same size as both the tuna and avocado. Thinly chop the scallions. Add both ingredients into the bowl.
Add the coconut aminos or soy sauce, the citrus ponzu sauce, and salt to the bowl. Use a spoon to mix everything together thoroughly.
Viola! Now you’re ready to plate.
The key to excellence in this recipe is creativity in your plating. I recommend using a mold or cookie cutter to firmly pack the tuna tartare in the center of the plate. I used a pinch of black sesame seeds to decorate and served the dish with a few plantain chips for some extra crunchiness that paired perfectly with the tenderness of the fish.
This recipe makes about 2 servings.
Gusto Journal 