When I meet new people and they ask me where I’m from, I say:
“I am made in Egypt 🇪🇬 , finished in the USA 🇺🇸, with a dash of Ireland 🇮🇪 , and a little bit of UK 🇬🇧
But when it comes to trying new food and testing new recipes my darlings, I am every nationality on planet earth 🌍 That being said, please let me introduce you to one of my most favorite Asian appetizers, the finger-licking delicious and refreshing Tuna Tartare 🍣
No more mid-week trips to my favorite Sushi place, because mine turned out just as good 🤩
To make you’ll need:
For the Tuna layer:
🍣 1 lb sushi grade Ahi Tuna
🍣 1 teaspoon grated garlic
🍣 1 teaspoon grated ginger
🍣 1 tablespoon minced scallions
🍣 2 teaspoons chopped fresh cilantro
🍣 2 tablespoons soy sauce
🍣 1 tablespoon lime juice
🍣 1 tablespoon rice vinegar
🍣 1 tablespoon sesame oil
🍣 1 tablespoon sweet chili sauce
🍣 1 tablespoon sriracha sauce (optional)
🍣 2 tablespoons white and black sesame seeds
For the Avocado layer:
🥑 2 medium avocados
🥑 2 tablespoons chopped scallion
🥑 2 tablespoons lime juice
🥑 1 tablespoon sesame oil
🥑 1/2 teaspoon salt
🍣 First prepare the Tuna marinade. In a bowl mix the grated garlic, ginger, scallion, cilantro, lime juice, sesame oil, rice vinegar, soy sauce, sweet chili sauce, sriracha, and sesame seeds, until combined. All the ingredients and measurements in detail are listed in the previous post.
🍣 Pat tuna fillet dry, on both sides, with paper towel
🍣 using a sharp knife, cut Tuna into 1 inch dices.
🍣 Add the Tuna pieces to the marinade and mix well.
🍣 In a separate bowl, cut avocado into medium size pieces. Add the salt, scallion, sesame oil, and lemon juice, and roughly mash and mix it with a fork.
🍣 To assemble the Tartare, oil the inside of a mold or ramekin with a brush, add a layer of avocado and press it down, then top it with a layer of Tuna and press it down.
🍣 Carefully remove the mold and voila! You have a Tuna Tartare tower. Enjoy with rice crackers or wonton chips.
Bon Appétit ❤️
MADE WITH LOVE!