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.
Tuna Tartare with Avocado and Shichimi Togarashi Recipe | D’Artagnan

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with arugula dressed lightly with remaining olive oil, salt, and pepper. Use additional shichimi togarashi to decorate the plate.