Tuna Tartini

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Today, my local grocer had fresh, sashimi grade tuna and ripe avocados. I took that as a sign to make this fresh and tasty appetizer. And I love these steel martini glasses. They're such a great little bowl for a tuna tartare.

How to Make It:

Miso Sauce: Whisk the following together.

  • 1 tablespoon sesame oil

  • 2 tablespoons soy sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon brown miso paste

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon wasabi paste

  • 1 teaspoon roasted sesame seeds

Then toss in diced tuna (about 1/2 cup) and let that marinade for an hour.

Avocado mixture: Mix together 1 ripe avocado, 2 tablespoons diced peeled/seeded cucumber, 1  teaspoon diced shallot, 1 teaspoon fresh finely chopped cilantro, juice from 1/2 lime.

The avocado mixture will serve as the bottom layer. Spoon over the tuna mixture. Drizzle more of the miso sauce over the top. Sprinkle with toasted sesame seeds.

Tuna Tartare Avocado Cups with Chipotle Aioli

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OMG, this tasty appetizer is a dream for those of us who love The Amazing Avocado! I experimented with my own variation on Chipotle Aioli -- which doesn't use egg yolk because Michael won't eat that -- and it turned out quite yummy!

Ingredients:

  • 2 very ripe avocados, cut in half, pit removed

  • ½ pound sashimi-grade tuna, diced into small squares

  • Crispy onions or shallots

Chipotle Aioli (Sort of):

  • 1/2 very ripe Mexican avocado chopped

  • ¼ cup sour cream

  • Freshly squeezed lemon juice of ½ lemon

  • 1 clove garlic, minced

  • 2 tablespoons vegetable oil

  • 1/4 cup Chipotle Chiles in Adobo sauce, drained and rinsed of seeds, and chopped

  • Pinch of salt

Miso Marinade:

  • 1 tablespoon dark miso paste

  • 1 tablespoons sesame oil

  • 1/4 cup Tamari sauce

  • The juice from ½ lemon

  • Pinch of salt

How To Make It:

Using a melon baller – expand the “cup” area of the avocado have so that it fits more of the Tuna Tartare stuffing. But just a little as you want to keep plenty of the avocado meat.

In a bowl, mix together all of the ingredients for the Miso Marinade and whisk until fully combined. Toss about half of the marinade with the Tuna Tartare. Add more as desired or save the remaining marinade for another use. Refrigerate to marinade. Can be made 2 hours ahead of serving.

In an emersion blender cup, add together all of the ingredients for the Chipotle Sauce and blend together using an emersion blender until smooth and creamy.

When ready to serve, pile a generous scoop of the Miso Tuna Tartare into the prepared avocado cups. Drizzle the Chipotle Aioli over – about ½ to 1 teaspoon. Dive in!