Ingredients:

  • 450g / 1 lb. Ahi (Yellowfin) Tuna fillet, sushi-grade, trimmed of silver skin and bloodline
  • 2 medium, ripe avocados (Hass variety recommended)
  • 1 small shallot (approx. 30g / 1 oz), finely minced
  • 2 Tbsp fresh chives, finely snipped
  • 3 Tbsp (45 ml) low-sodium soy sauce (or Tamari for gluten-free)
  • 2 Tbsp (30 ml) fresh lime juice
  • 1 Tbsp (15 ml) toasted sesame oil
  • 1 tsp fresh ginger, finely grated
  • ½ tsp Sambal Oelek or Sriracha
  • ½ tsp honey or maple syrup (optional)
  • Flaky sea salt (e.g., Maldon) for seasoning
  • 1 tsp black sesame seeds, for garnish
  • Crostini or Crisps, for serving

Instructions:

  1. Prepare the Dressing: In a small bowl, whisk together the soy sauce, lime juice, toasted sesame oil, and sweetener (if using). Whisk in the grated fresh ginger and the chilli paste (Sambal/Sriracha). Taste and adjust seasonings, then set aside.
  2. Prepare the Tuna: Keep the tuna very cold. Using a sharp knife, cut the tuna fillet into even, small dice (roughly 5mm or ¼ inch cubes). Mince the shallot very finely. Gently combine the diced tuna, minced shallots, and snipped chives in a medium bowl.
  3. Mix and Chill: Pour about two-thirds of the prepared dressing over the tuna mixture. Gently fold the mixture with a rubber spatula until just combined (do not overmix). Cover the bowl and refrigerate for a minimum of 30 minutes to firm the texture.
  4. Prepare the Avocado Layer: Peel and pit the avocados. Mash them in a separate bowl with a fork, leaving some texture. Season the mashed avocado with a pinch of flaky sea salt and a squeeze of fresh lime juice to prevent browning and add brightness.
  5. Plate and Serve: If desired, use a chef's ring to mould the tartare. Spoon the avocado mixture into the base and press gently. Layer the chilled tuna tartare mixture on top. Carefully lift the ring. Drizzle any remaining dressing and sprinkle the top generously with flaky sea salt and black sesame seeds. Serve immediately with crispy accompaniments.