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Tuna tartare with avocado, soy and ginger

Name: Tuna tartare with avocado, soy and ginger
Prep time: 15 min
Total time: 15 min
Yield: Serves 2
Ingredients: 250g raw tuna; 1 tbsp light soy sauce; 2 tsp rice vinegar; 1 tsp toasted sesame oil; 2cm piece ginger, peeled and grated into a paste; Squeeze lime juice; 1 avocado; ¼ bunch coriander, finely chopped; 2 tsp sesame seeds, ideally a mixture of white and black

By: Pollyanna Coupland
Food producer, delicious.

Published: 13 Jun 23
Updated: 18 Mar 24

Tuna tartare with avocado, soy and ginger

A speedy, simple little starter that’s full of flavour, this tartare combines creamy avocado with spankingly fresh tuna in an aromatic dressing.

Check out more raw fish recipes from around the globe.

Easy
July 2023

Test kitchen approved

Serves 2
Hands-on time 15 min

A speedy, simple little starter that’s full of flavour, this tartare combines creamy avocado with spankingly fresh tuna in an aromatic dressing.

Check out more raw fish recipes from around the globe.

Dairy-free recipes

Nutrition: per serving

Calories: 331kcals
Fat: 19g (3.9g saturated)
Protein: 34g
Carbohydrates: 2.8g (1.3g sugars)
Fibre: 4g
Salt: 1.6g

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Ingredients

250g raw tuna
1 tbsp light soy sauce
2 tsp rice vinegar
1 tsp toasted sesame oil
2cm piece ginger, peeled and grated into a paste
Squeeze lime juice
1 avocado
¼ bunch coriander, finely chopped
2 tsp sesame seeds, ideally a mixture of white and black

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Method

Dice the tuna into 1cm cubes. Mix the soy sauce, rice vinegar, sesame oil and ginger paste together, then taste and season with a squeeze of lime juice.
Dice the avocado the same size as the tuna, then mix with the dressing, fish and chopped coriander. Divide between two plates, using a metal ring if you want to be extra cheffy and neat. Finish with a sprinkle of sesame seeds and serve.

Recipe from July 2023 Issue

Nutrition

Nutrition: per serving

Calories: 331kcals
Fat: 19g (3.9g saturated)
Protein: 34g
Carbohydrates: 2.8g (1.3g sugars)
Fibre: 4g
Salt: 1.6g

delicious. tips

The fish is eaten raw, so it’s essential to use the freshest, best quality fish you can get from the fishmonger (legally it must first have been frozen) in this recipe.