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An overhead image of stuffed avocados

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. Great served as an appetizer – or serve for dinner with brown rice plus roasted broccoli or a green salad with ginger dressing.
5 from 1 vote
Total Time 15 mins
Course Appetizer
Cuisine Japanese
Servings 4 people


  • 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

For serving

  • 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.


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.
Keyword Tuna Tartare Avocado
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