Tuna Tartare is often on the menu as an appetizer/starter here in Florida but I am wary of using raw tuna at home so I cooked the tuna (cook it as you like it – like you would do a steak – rare, medium, etc). My Asian dressing was a delightful experiment – taking various ingredients and tasting along the way; thinking ‘too salty’, too ‘tart’ and trying to think how to achieve a balance (funnily enough the answer was orange juice).
1 tbsp. olive oil
1 x 6 oz. piece of tuna, sprinkled with freshly ground black pepper
1 avocado – cut into chunks
Heat olive oil until sizzling, then sear tuna until it is cooked according to how you like your tuna.
Remove from pan and cut tuna into small pieces and add to serving dish with the avocado.
DRESSING
1 tsp. lime juice
1 tsp. yuzu juice (Japanese citrus fruit – available in Asian markets/Amazon, etc.,) or substitute with 1 tsp. lemon juice
2 tsp. freshly squeezed orange juice
1 tsp. freshly grated ginger
1 tbsp. soy sauce (San-J brand Organic Tamari gluten free soy sauce)
2 tbsp. sesame oil
Combine all dressing ingredients together, stir well, then pour over tuna and avocado, mix well and serve.
