Tuna Tartare with Avocado and Shichimi Togarashi
This no-cook recipe is easy to make, and can be served as two appetizer portions or one entrée. The pairing of tuna and avocado is a sushi classic and the flavors work well together here, with Japanese spices and rice wine vinegar adding piquant notes.
- 1 8oz Yellowfin (ahi) Tuna steak
- 2 teaspoons minced shallots
- ¼ teaspoon minced fresh ginger
- ¾ teaspoon good quality soy sauce
- ¼ teaspoon toasted sesame oil
- ¼ teaspoon rice wine vinegar
- ½ avocado, sliced
- 1-2 tablespoons olive oil
- Shichimi togarashi (Japanese spice mix) – to taste
- Salt and pepper
- Arugula for garnish
- Allow tuna to thaw overnight in the refrigerator. Remove from packaging, place on a paper towel-lined plate or tray on the lowest shelf of the refrigerator. Allow about 12 hours, and once thawed, give a good pat-down with paper towels to remove any remaining moisture before cooking.
- Cut tuna into small dice (about ¼ inch – or to preference). In a bowl mix diced tuna, shallots, ginger, soy sauce, toasted sesame oil, vinegar, and about 1 tablespoon good olive oil.
- Add a dash of shichimi togarashi (adjust based on preference; togarashi is medium-spicy so start scant and add to preferred level of heat), salt, and pepper. Taste the mixture and adjust seasoning if necessary.
- Slice avocado into thin strips and drizzle to cover with a little olive oil and sea salt. Arrange avocado slices in a small round on a plate, using a ring mold. Top the avocado with the tuna mixture.
- Garnish with arugula dressed lightly with remaining olive oil, salt, and pepper. Use additional shichimi togarashi to decorate the plate.