Best Seared Ahi Tuna And Avocado Tartare Recipes

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

Ingredients

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

TUNA TARTARE (BAREFOOT CONTESSA) INA GARTEN

Tuna Tartare (Barefoot Contessa) Ina Garten image

I just saw the Barefoot Contessa make this on her "Book Party" show, Barefoot Contessa Family Style, 2002. It reminded me of an affair I attended awhile back and they served Tuna Tartare -- I loved it! This runs the closest second to the one I had. I hope you will try it -- it is scrumptious! It requires at least 1 hour chilling time while the flavors marry.

Provided by Manami

Categories Tuna

Time 30m

Yield 50 serving(s)

Number Of Ingredients 13

Ingredients

3 3/4 lbs very fresh tuna steaks
1 1/4 cups olive oil
5 limes, zest of, grated
1 cup freshly squeezed lime juice (please not the bottled)
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 fresh ground black pepper
1 1/4 cups minced scallions, white and green parts (12 scallions)
3 1/4 tablespoons minced fresh jalapeno peppers, seeds removed
5 ripe Hass avocadoes
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; so that the lime juice covers thewm. (To prevent discoloration).
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.

Nutrition Facts : Calories 122.7, Fat 9.2, SaturatedFat 1.5, Cholesterol 12.9, Sodium 429, Carbohydrate 2, Fiber 1.1, Sugar 0.2, Protein 8.4

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

Ingredients

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

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

Ingredients

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.