Ahi Tuna Tartare
This protein-packed dish can work great as an appetizer or as an entree! It’s a very impressive but easy to put together dish for special occasions. It is important to remember a few things when you’re making this. First, food safety–make sure you get ahi tuna that is meant for eating raw. This means you should look for sushi-grade sustainably harvested tuna steaks or ones that are flash-frozen and for searing.
The creamy organic avocado will give you a boost of excellent and healthy fats and oils, and organic no soy, soy sauce alternatives gives you the same taste you love from your local sushi restaurant. You can put a dollop of organic flying fish roe (tobiko) or skip it! It will taste delicious all the same.
While the ingredients are simple, it’s the presentation that makes it. The secret is a deep, round cookie cutter so you can have the traditional tower shape. This dish is gluten-free, soy-free, and keto-friendly!
- 6 oz organic sustainably harvested Ahi Tuna Steak
- ½ organic avocado
- 1 wedge of organic lemon or lime
- 1 teaspoon organic sesame oil
- 5 tablespoons organic soy-free soy sauce alternative
- (Optional) Organic Perilla, Arugula, or Lettuce microgreens
- Dice ahi tuna steak and avocados into 1 – 2 cm pieces. Mix.
- Combine organic sesame oil with a soy sauce-free soy sauce alternative.
- In a bowl, pour the soy sauce alternative mixture to the bottom. Place your cookie cutter in the center and pack with the tuna avocado mixture. Not too loose and not too tightly, enough for it to keep its shape. Carefully remove the cookie cutter but holding the tuna mixture in place.
- Garnish with a wedge of lime or lemon and organic microgreens if using.
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