Tasty Tuna Tartare
Tuna tartare is a refreshing, zesty way of eating raw fish, and you’ll love the fire in this hot and spicy dish. The wasabi powder and Sriracha work together to add a ton of spice to this tuna, which is then perfectly accented with Dijon mustard and lime juice. This tuna will melt in your mouth, and you will definitely go back for more! Serve individually as an appetizer or in a communal bowl with endive lettuce as a way of scooping up this delicious concoction.
Serves 2–3
1⁄2 pound fresh tuna steak, gently sliced into small bite-size cubes
1⁄2 cucumber, seeded and sliced into small cubes
1 avocado, peeled, pitted, and sliced into small cubes
1 jalapeño, seeded and sliced into small cubes
1 teaspoon olive oil
Juice of 1 lime
1 teaspoon coconut aminos
1 teaspoon Sriracha sauce
1⁄2 teaspoon raw organic honey
1⁄2 teaspoon Dijon mustard
1⁄2 teaspoon wasabi powder
Pinch red pepper flakes
Pinch salt and pepper
Toasted sesame seeds, for garnish (optional)
- Combine cubes of tuna, cucumber, avocado, and jalapeño in a medium bowl.
- In a smaller bowl, whisk together all other ingredients until well blended and frothy.
- Carefully add the marinade to the cubed tuna and vegetables, folding in gently as to avoid ruining the shape of the avocado.
- Serve as an appetizer or side dish. Garnish with sesame seeds, if desired.
