Asian Tuna Tartare Avocado Bowls.
Diced sushi grade ahi tuna marinated briefly in soy sauce, rice vinegar, toasted sesame oil, honey, ginger, sriracha and scallions, then stuffed into halved avocados, sprinkled with black sesame seeds and served with pickled ginger and wasabi mayo. These tuna tartare avocado bowls are a tuna lovers dream. And – they can be made in less than 15 minutes!
These avocado bowls are great served as an appetizer – or serve for dinner with brown rice plus roasted broccoli or a green salad with ginger dressing.
What is tuna tartare?
Tuna tartare is typically made with sushi grade raw tuna that is diced up or cut into cubes, seasoned (in this case using an Asian style marinade) and served in a bowl (here, the bowl is an avocado).
Is tuna tartare healthy?
Yes! These Asian Tuna Tartare Avocado Bowls are rich in:
- protein – essential for muscle health
- healthy fats (including monounsaturated fats from the avocado and some brain + heart health supporting omegas 3s from the tuna)
- vitamins (including Vitamin D and B12) and minerals
*Those with compromised immune systems, as well as those who are pregnant, infants, young children and older adults, should not consume raw or undercooked fish and shellfish.
How do you make tuna tartare?
The tuna tartare is really simple to make. First thing you need though, is the freshest ahi tuna that you can find. The tuna needs to be sushi quality, so talk with your fishmonger to make sure you are getting the highest quality and freshest tuna available. Then you’ll dice the tuna and add the following ingredients:
- soy sauce
- rice vinegar
- sesame oil
- ginger paste
- 2 avocados, halved and pitted
Then you’ll give the tuna mixture a few stirs, then add to the avocado bowls and sprinkle with black sesame seeds. Simple as that! The marinated tuna goes so well with the creamy and smooth avocado and the sesame seeds add the perrect crunch.
Here’s the full recipe for these tuna tartare avocado bowls:
Asian Tuna Tartare Avocado Bowls
- 1/2 lb sushi grade tuna cut into 1/4-1/2 inch cubes (you can place the tuna in the freezer for a few minutes to make it easier to slice)
- 1/4 cup sliced scallions plus more for garnish
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey
- 1 teaspoon ginger paste (or 1/2 teaspoon freshly grated ginger)
- 1/4 teaspoon sriracha
- 2 avocados halved and pitted
- Black sesame seeds
- Pickled ginger
- Wasabi mayo
- In a medium-sized bowl, combine tuna, scallions, soy sauce, rice vinegar, toasted sesame oil, honey, ginger and sriracha. Stir gently to combine. Set aside.
- Using a sharp knife, lightly score the avocado, as if you were going to dice it, but keep the flesh inside the avocado. Doing this will make the avocado easier to eat once you stuff it with the tuna.
- Spoon tuna mixture into the avocado halves.
- Sprinkle tuna with reserved scallions, black sesame seeds, pickled ginger and wasabi mayo.
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