Seared Ahi Tuna Tartare With Avocado Recipes

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PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME



Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime image

Provided by Tyler Florence

Categories     main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 11

Leaves from 1 bunch fresh cilantro, chopped
2 jalapenos, sliced
4 teaspoons grated fresh ginger
4 garlic cloves, grated
4 limes, juiced
1/2 cup soy sauce
1/8 teaspoon sugar
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 (6 ounce) blocks sushi-quality tuna
2 ripe avocados, halved, pitted, peeled and sliced

Steps:

  • In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated.
  • Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

TUNA TARTARE



Tuna Tartare image

Provided by Ina Garten

Categories     appetizer

Time 1h30m

Yield 50 servings

Number Of Ingredients 13

3 3/4 pounds very fresh tuna steak
1 1/4 cups olive oil
5 limes, zest grated
1 cup freshly squeezed lime juice
2 1/2 teaspoons wasabi powder
2 1/2 tablespoons soy sauce
2 tablespoons hot red pepper sauce
2 1/2 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
1 1/4 cups minced scallions, white and green parts (12 scallions)
3 1/4 tablespoons minced fresh jalapeno pepper, seeds removed
5 ripe Hass avocados
1 1/2 tablespoons toasted sesame seeds, optional

Steps:

  • Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME



Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime image

Provided by Tyler Florence

Categories     main-dish

Yield 1 serving

Number Of Ingredients 11

2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 teaspoon grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tablespoons soy sauce
Pinch sugar
Sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (6-ounce) block sushi-quality tuna
1 ripe avocado, halved, peeled, pitted, and sliced

Steps:

  • In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
  • Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

SEARED AHI TUNA AND AVOCADO TARTARE



Seared Ahi Tuna and Avocado Tartare image

Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's Sicilian heritage, I learned about homemade pasta, braised meats, and biscotti-before they became fashionable. My dad is part German, and he was known for his talents working the grill. On my days off from the restaurant, I cook for my wife at home. We tend to eat light, and I cook with foods that are in season since I've never been one for complicated dishes. It's just not my style. I'd rather have sliced tomatoes with a good olive oil or pasta with vegetables than something fussy." A sophisticated, fresh, and spicy dip for tortilla chips or baguette rounds.

Provided by Michael Shrader

Categories     Appetizer     Tuna     Avocado     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 1/3 cups

Number Of Ingredients 8

1 6-ounce ahi tuna steak
3 1/2 tablespoons extra-virgin olive oil
1 large avocado, peeled, pitted, diced
1 serrano chile or jalapeño chile, seeded, deveined, minced
1/3 cup chopped fresh cilantro
1/3 cup chopped red onion
1/4 cup fresh lime juice
2 teaspoons chopped fresh oregano

Steps:

  • Heat heavy small skillet over high heat 2 minutes. Brush tuna with 1/2 tablespoon oil; sprinkle with salt and pepper. Place in skillet and sear until brown outside and almost opaque in center, about 3 minutes per side. Cool tuna; dice finely. Combine tuna, remaining 3 tablespoons oil, and all remaining ingredients in medium bowl. Using fork, mix just to blend. Season tartare to taste with salt and pepper and chill.

TUNA AND AVOCADO TARTARE TOSTADA



Tuna and Avocado Tartare Tostada image

Provided by Bobby Flay

Categories     appetizer

Time 40m

Yield about 32 hors d'ouevres

Number Of Ingredients 16

Canola oil, for frying
4 flour tortillas, cut into 2-inch by 1-inch rectangles
Kosher salt
1 ripe avocado, peeled, pitted and chopped
3 tablespoons fresh lime juice
2 teaspoons honey
Kosher salt and freshly ground black pepper
12 ounces sushi grade tuna, finely diced
2 tablespoons mustard oil
1 tablespoon olive oil
2 tablespoons capers, drained
1 tablespoon chipotle pepper puree (from chipotles in adobo sauce)
3 tablespoons chopped fresh cilantro leaves
1/4 cup finely sliced green onion
1 ripe Hass avocado, peeled, pitted, and finely diced
Kosher salt and freshly ground black pepper

Steps:

  • For the tortillas: Heat the oil in a heavy, high-sided pan to 350 degrees F. Fry the tortilla pieces a few at a time until lightly golden brown and crisp. Drain on a plate lined with paper towels and season with salt.
  • For the avocado butter: Combine all ingredients in a blender and blend until smooth.
  • For the tartare: Combine tuna, mustard oil, olive oil, capers, chipotle, cilantro, and green onion in a large bowl. Gently fold in the avocado and season with salt and pepper, to taste.
  • Place each of the fried tortilla pieces on a plate and spread with a small dollop of the avocado butter. Top the butter with some of the tuna tartare. Repeat with the remaining ingredients.

SEARED AHI TUNA TARTARE WITH AVOCADO



Seared Ahi Tuna Tartare With Avocado image

From epicurious.com. I have to say, I had to muster up all of my willpower not to eat this all in one sitting. This is a lot like ceviche, without the long wait for the lime juice to "cook" the fish. If you're preparing this far ahead of time, you may want to add the avocado at the last minute (it will discolor if it sits for too long). I hope you like it!

Provided by Aunt Cookie

Categories     Tuna

Time 25m

Yield 2 1/3 cups

Number Of Ingredients 8

6 ounces ahi tuna steaks
3 1/2 tablespoons extra virgin olive oil
1 large avocado, peeled, pitted, and diced
1 jalapeno chile, seeded, deveined and minced
1/3 cup fresh cilantro, chopped
1/3 cup red onion, chopped
1/4 cup fresh lime juice
2 teaspoons fresh oregano, chopped (optional)

Steps:

  • Brush the tuna with 1/2 tb. of the oil and sprinkle it with salt and pepper.
  • Put a heavy skillet on high heat for a few minutes, then sear the tuna for about 3 minutes on each side. The tuna should be brown on the outside and nearly opaque on the inside.
  • Let the tuna cool, then chop it into small pieces.
  • Combine all the ingredients, stirring just to blend.
  • Salt and pepper to taste, and chill.
  • Serve with tortilla chips or baguette slices.

Nutrition Facts : Calories 467.3, Fat 39, SaturatedFat 5.9, Cholesterol 27.7, Sodium 38.7, Carbohydrate 13.6, Fiber 7.7, Sugar 2.4, Protein 19.5

AHI TUNA TARTARE



Ahi Tuna Tartare image

Make and share this Ahi Tuna Tartare recipe from Food.com.

Provided by marifaith

Categories     Spreads

Time 20m

Yield 5 Ahi Tartare

Number Of Ingredients 20

2 ahi tuna steaks (Fresh Sushi Grade)
2 avocados, fresh ripe not mushy whole
12 ounces red cabbage, shredded
1/4 cup green onion, chopped
1 teaspoon sesame chili powder
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon ginger, fresh
1 tablespoon ginger powder
1 tablespoon seasoned rice wine vinegar
1 tablespoon wasabi paste or 1 tablespoon wasabi powder
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon ginger, fresh
1 tablespoon ginger powder
1 tablespoon seasoned rice wine vinegar
1 tablespoon wasabi paste (to taste if desire more heat) or 1 tablespoon wasabi powder (to taste if desire more heat)
sesame chili powder & chopped green onion (to garnish)

Steps:

  • Marinade Ahi Tuna for at least one hour.
  • Slice Ahi Tuna steak into small chunks and place evenly in a small cup depending on the size of the desired product so that it is covered.
  • Slice Avocoado into small chunks similar to size of Ahi Tuna Chunks and place an even layer in the cup on top of the Ahi Tuna at equal thickness.
  • Mix Cabbage with Wasabi Cream until evenly coated but not drenched and place on top of avocado in an even layer slightly thicker than the Avocado layer.
  • Press down firmly in the cup to mold the Tartare. Flip cup over and tap on top so molded Tartare comes out in one piece.
  • Sprinkle on Sesame Chili Powder and Green Onion on top of the Tartare and Serve with Plum Wine.

Nutrition Facts : Calories 232.2, Fat 17.6, SaturatedFat 2.6, Sodium 989.1, Carbohydrate 18.2, Fiber 7.8, Sugar 5.6, Protein 4.7

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