Erewhon Wild-Caught Tuna Tartare with Avocado
ErewhonErewhon Wild-Caught Tuna Tartare with Avocado
Ingredients
For the Tuna Tartare
- 1 pound wild-caught sushi-grade tuna, finely diced, preferably line-caught
- 1/2 organic English cucumber, finely diced
- 1 organic shallot, finely minced
- 1 tablespoon fresh organic ginger, grated
- 2 tablespoons fresh organic lime juice
- 1/4 cup organic cilantro, finely chopped
- 1 tablespoon organic toasted sesame oil
- 2 tablespoons organic tamari, gluten-free
- 1/2 teaspoon red chili flakes, or to taste
- 1/2 teaspoon pink Himalayan sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
For the Avocado Cream
- 2 organic Hass avocados, ripe
- 1 tablespoon fresh organic lime juice
- 1/4 teaspoon pink Himalayan sea salt
For Garnish and Serving
- 1/4 cup organic microgreens
- 1 package Erewhon Rosemary Black Pepper Seed Crisps, for serving
Instructions
- 1
Prepare the tuna: In a medium bowl, gently combine the finely diced wild-caught sushi-grade tuna, diced organic English cucumber, minced organic shallot, grated fresh organic ginger, fresh organic lime juice, chopped organic cilantro, organic toasted sesame oil, organic tamari, red chili flakes, pink Himalayan sea salt, and freshly ground black pepper. Mix until just combined, being careful not to overmix the delicate tuna.
⏱️ 10 min
- 2
Chill the tuna tartare: Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld and the tuna to firm up slightly. This passive chilling time enhances the texture and taste.
⏱️ 15 min
- 3
Prepare the avocado cream: While the tuna is chilling, halve and pit the ripe organic Hass avocados. Scoop the flesh into a small bowl. Add fresh organic lime juice and pink Himalayan sea salt. Mash with a fork or blend with an immersion blender until smooth and creamy. The lime juice helps prevent browning and adds a bright flavor.
⏱️ 5 min
- 4
Assemble the tartare: To serve, you can use a ring mold for a professional presentation. Place a ring mold on each serving plate. Spoon a layer of the avocado cream into the bottom of the mold, gently pressing down. Then, spoon the chilled tuna tartare mixture on top of the avocado cream, pressing lightly to create a compact layer.
⏱️ 5 min
- 5
Garnish and serve: Carefully lift the ring mold to release the tartare. Garnish each serving with fresh organic microgreens for an added nutritional boost and visual appeal. Serve immediately with Erewhon Rosemary Black Pepper Seed Crisps on the side for a delightful crunch.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Wild-Caught Tuna Tartare with Avocado
Ingredients
For the Tuna Tartare
- 1 pound wild-caught sushi-grade tuna, finely diced, preferably line-caught
- 1/2 organic English cucumber, finely diced
- 1 organic shallot, finely minced
- 1 tablespoon fresh organic ginger, grated
- 2 tablespoons fresh organic lime juice
- 1/4 cup organic cilantro, finely chopped
- 1 tablespoon organic toasted sesame oil
- 2 tablespoons organic tamari, gluten-free
- 1/2 teaspoon red chili flakes, or to taste
- 1/2 teaspoon pink Himalayan sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
For the Avocado Cream
- 2 organic Hass avocados, ripe
- 1 tablespoon fresh organic lime juice
- 1/4 teaspoon pink Himalayan sea salt
For Garnish and Serving
- 1/4 cup organic microgreens
- 1 package Erewhon Rosemary Black Pepper Seed Crisps, for serving
Instructions
- 1
Prepare the tuna: In a medium bowl, gently combine the finely diced wild-caught sushi-grade tuna, diced organic English cucumber, minced organic shallot, grated fresh organic ginger, fresh organic lime juice, chopped organic cilantro, organic toasted sesame oil, organic tamari, red chili flakes, pink Himalayan sea salt, and freshly ground black pepper. Mix until just combined, being careful not to overmix the delicate tuna.
⏱️ 10 min - 2
Chill the tuna tartare: Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld and the tuna to firm up slightly. This passive chilling time enhances the texture and taste.
⏱️ 15 min - 3
Prepare the avocado cream: While the tuna is chilling, halve and pit the ripe organic Hass avocados. Scoop the flesh into a small bowl. Add fresh organic lime juice and pink Himalayan sea salt. Mash with a fork or blend with an immersion blender until smooth and creamy. The lime juice helps prevent browning and adds a bright flavor.
⏱️ 5 min - 4
Assemble the tartare: To serve, you can use a ring mold for a professional presentation. Place a ring mold on each serving plate. Spoon a layer of the avocado cream into the bottom of the mold, gently pressing down. Then, spoon the chilled tuna tartare mixture on top of the avocado cream, pressing lightly to create a compact layer.
⏱️ 5 min - 5
Garnish and serve: Carefully lift the ring mold to release the tartare. Garnish each serving with fresh organic microgreens for an added nutritional boost and visual appeal. Serve immediately with Erewhon Rosemary Black Pepper Seed Crisps on the side for a delightful crunch.
⏱️ 5 min