Recipe courtesy of Ayesha Nurdjaja
Recipe courtesy of Ayesha Nurdjaja
Watch how to make this recipe.
Tuna Tartare with Avocado Mousse
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- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 6 appetizer-size servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1506
- Total Fat
- 161 g
- Saturated Fat
- 13 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 7 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 10 mg
- Sodium
- 669 mg
Think about your favorite sushi roll—now make it even better. You already know this combo is gold, but enjoying it as a tuna tartare feels fresh, and surprisingly fancy with way less effort. It comes together in a flash with a few ingredients and a trusty fishmonger.
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 6 appetizer-size servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1506
- Total Fat
- 161 g
- Saturated Fat
- 13 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 7 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 10 mg
- Sodium
- 669 mg
Ingredients
Tartare:
Crispy Rice Paper:
Avocado Mousse:
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Directions
- For the tartare: Stir together the tuna, cilantro, sesame oil, soy sauce, sesame seeds, ginger, scallions, lime zest and juice and salt to taste in a large bowl until evenly combined. Cover and refrigerate while you prepare the other components.
- For the crispy rice paper: Heat the canola oil in a large, straight-sided skillet over medium-high heat to 350 degrees F. Line a baking sheet with a wire rack.
- Cut the rice paper into 4 triangles with kitchen shears. Stir together the furikake and togarashi in a small bowl.
- When the oil reaches 350 degrees F, working in batches, drop the rice paper pieces into the oil and fry until puffed and crisp, 5 to 10 seconds (don’t step away; it crisps quickly). Drain on the prepared baking sheet and season liberally with the spice blend.
- For the avocado mousse: Scoop the avocado into a blender and add the sour cream, salt and lime zest and juice. Blend on medium speed, scraping down the sides with a rubber spatula as needed, until very smooth. Transfer to a piping bag and keep cold in the refrigerator until ready to serve.
- To serve: Spoon some of the tartare on the bottom of an appetizer plate, then dollop with the avocado mousse. Lay one sheet of crispy rice paper on top. Sprinke with more spice mix if desired. Use the other chips to scoop up the tartare.
