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Recipes

Make Tuna Tartare Like An Adult

This article is written by a student writer from the Spoon University at Georgetown chapter.

Tuna isn’t just that smelly stuff your mom slapped between two slices of whole grain to help diversify your PB&J portfolio when you were younger. When not tucked into a mysterious silver pouch, it is a wonderful steak-y fish that is rich in omega-3s and antioxidants. Tuna tartare is a dish of finely chopped raw sushi-grade (this is a must) tuna that goes great with avocado and soy sauce. This recipe is perfect to serve up this summer and has the added benefit of making you look super sophisticated.

Medium

Prep Time: 35 minutes
Cook Time: 0 minutes
Total Time: 35 minutes

Servings: 4

tuna

Photo by Julia Murphy

Ingredients:
1 pound sushi-grade tuna
Juice of 1 lime
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon sesame seeds
1/2 shallot, minced
1 tablespoon jalapeño
1/4 cup cilantro, chopped
1 tablespoon ginger, finely chopped or grated
1 avocado, cubed

Directions:

1. Cut tuna length-wise in 1/8-inch sheets, then again into 1/8-inch strips and again into 1/8-inch cubes.

tuna

Photo by Julia Murphy

2. Toss in bowl with lime juice, soy sauce, sesame oil and sesame seeds. Make sure all the tuna is coated in liquid.

tuna

Photo by Julia Murphy

3. Mix in shallot, jalapeño, cilantro, ginger and avocado and gently toss.

tuna

Photo by Julia Murphy

4. Add salt to taste, but the soy sauce should give you plenty of flavor.

tuna

Photo by Julia Murphy

5. Pack 1/4 mixture into a small bowl or ramekin about the size of your fist.

tuna

Photo by Julia Murphy

6. Cover bowl with upside-down plate and flip.

tuna

Photo by Julia Murphy

7. Gently remove bowl and admire your classy creation before enjoying.

tuna

Photo by Julia Murphy

 

Want more no-cook dishes? Check these out. 

Julia Murphy

Georgetown '17

Class of 2017 at Georgetown, majoring in Marketing and Operations and Information Management, Julia has an insatiable appetite for rugelach and all Mexican food. Her love of cooking and lack of portion control were sparked by her mom's refusal to buy her an Easy Bake Oven as a kid.