Tuna Tartare with Wasabi Avocado Mousseline

Name: Tuna Tartare with Wasabi Avocado Mousseline
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 300 g sushi-grade tuna (finely diced); 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 teaspoon fresh ginger (grated); 1 tablespoon lime juice (freshly squeezed); 2 tablespoons green onions (finely chopped); 1 teaspoon sesame seeds (toasted); 2 ripe avocados (peeled and pitted); 1 teaspoon wasabi paste (adjust to taste); 2 tablespoons lime juice (freshly squeezed); 1 pinch salt

25 min 4 servings Medium

All Recipes

A fresh and vibrant tuna tartare paired with creamy wasabi avocado mousseline, perfect for a sophisticated appetizer.

Prep

25 min

Total

25 min

Servings

Difficulty

Medium

Tuna tartare is a delightful and elegant appetizer that showcases the freshness of the fish. When paired with a creamy wasabi avocado mousseline, it becomes a dish that is both sophisticated and full of flavour, making it a standout choice for any gathering. This dish draws inspiration from both Asian and French cuisines, combining the delicate texture of raw tuna with the rich, creamy avocado enhanced by the subtle heat of wasabi. It's a perfect starter for those who appreciate fresh, clean flavours.

Instructions

Prepare Tuna

Dice the sushi-grade tuna into small cubes, around 5 mm each, ensuring even sizes for consistency.

Pro tip: Use a sharp knife for clean cuts and to preserve the texture of the tuna.

Mix Tuna Tartare Ingredients

In a bowl, combine the diced tuna with soy sauce, sesame oil, grated ginger, lime juice, green onions, and toasted sesame seeds. Mix gently. Ensure the tuna reaches an internal temperature of 145°F / 63°C by probing the center of a few cubes. The tuna should appear opaque and firm.

Pro tip: Mix just before serving to keep the ingredients fresh.

Prepare Avocado Mousseline

In a blender or food processor, combine avocados, wasabi paste, lime juice, and salt. Blend until smooth and creamy.

Pro tip: Adjust the amount of wasabi to your spice preference.

Plate the Tartare

On each serving plate, spoon a portion of the avocado mousseline, and top with a mound of tuna tartare.

Pro tip: Use a mould for a professional presentation.

Garnish and Serve

Garnish with additional sesame seeds and green onions. Serve immediately.

Pro tip: For added texture, serve with crispy wonton chips or toasted bread.

💡

Tips & Tricks

Use sushi-grade tuna for the freshest flavour and texture.
Dice the tuna finely for the best tartare consistency.
Adjust the wasabi to your preferred spice level.
Serve immediately to enjoy the freshest taste.

Frequently Asked Questions

What type of tuna is best for tuna tartare?

Use sushi-grade tuna, such as yellowfin or bluefin, for the best quality and safety.

How can I ensure the tuna is safe to eat raw?

Purchase sushi-grade tuna from a reputable fishmonger and keep it refrigerated until use.

Can I make the avocado mousseline in advance?

It's best made fresh, but you can prepare it up to 2 hours ahead. Store covered with plastic wrap touching the surface to prevent browning.

What wine pairs well with tuna tartare?

A crisp white wine, such as Sauvignon Blanc, complements the fresh flavours of the dish.

How can I adjust the spice level of the wasabi?

Increase or decrease the amount of wasabi paste to suit your taste preferences.

Serving Suggestions

Serve the tuna tartare immediately after preparation to ensure the best flavour and texture. Pair it with crisp white wine, like a Sauvignon Blanc, to complement the dish's fresh and vibrant notes. For storage, it's best to consume the tartare immediately, as the avocados can brown and the tuna may lose its freshness. If needed, store in an airtight container in the refrigerator for up to one day.

Nutrition per serving

320

Calories

22g

Protein

21g

Fat

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