Tuna Tartare
This tuna tartare recipe is a classy dinner-party starter - fresh, tasty and packed with wasabi, lime and creamy avocado goodness.
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Ingredients
Method
2) Cut the avocados in half, remove the seed, and peel. Cut the avocados into 0.5cm dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste.
3) Allow the mixture to sit in the refrigerator for at least 1 hour for the flavours to blend. Serve on cheese biscuit.
Sophisticated and scrumptious for easy entertaining.
When it comes to tuna tartare dishes, this recipe from Barefoot Contessa Ina Garten is hard to beat. Fresh tuna steak is finely diced, before being tossed in a punchy mix of lime zest and juice, wasabi, soy sauce and a dash of hot pepper sauce. Once complete, it’s topped with ripe avocado, spring onions and fresh jalapeños for the perfect finish.
The ingredients come together easily, and once cooled in the fridge for an hour or so, it’s ready to be served. Options include pairing with cheese biscuits, crisp toast points, or sourdough crostini. Ina’s tuna tartare recipe delivers a restaurant-style starter that’s practical to make at home - it’s quick, impressive, and impossible to resist.
To accompany the dish, consider a crisp green salad, Tom Kerridge’s herby new potatoes, or a few roasted asparagus spears to keep things light and fresh.
This tuna tartare recipe is an elegant entertainer’s dream, and for more ocean-inspired classics, how about Tom Kerridge’s prawn cocktail with bloody Mary dressing, perfectly seared scallops with a pineapple-cucumber salsa, or a delicate smoked trout mousse on blinis.
