Recipe By Lynfred Brand Ambassador Laura Lorenz
Ingredients
Tartare
2 c finely diced sushi-grade ahi tuna
1 tbsp avocado oil (or light-tasting olive oil)
¼ tsp kosher salt
1-inch piece of fresh ginger, grated
2-3 tsp soy sauce
2 tsp rice wine vinegar
Juice of ½ medium lime
Salsa
1 medium avocado, diced
½ c English cucumber, seeded and chopped
2 tbsp jalapeño, seeded and finely diced
1½ tbsp red onion, finely diced
¼ tsp kosher salt
2½ tbsp pineapple, chopped
Juice of ½ medium lime
1½ tbsp cilantro, chopped
Spicy Mayo
¼ c good-quality mayonnaise (Kewpie works great)
⅛ c sriracha
Microgreens and extra sriracha, for garnish
Serve with wonton chips or enjoy on its own.
Directions
In a small bowl, whisk together the mayonnaise and sriracha. Refrigerate until ready to use. In a medium bowl, combine all of the salsa ingredients and toss gently. Refrigerate while preparing the tuna. In a large bowl, combine all of the tartare ingredients and gently toss until evenly coated. Let it stand for 5 minutes.
To plate, spread the spicy mayo onto the plate. Place a ring mold on top, add the salsa as the bottom layer, then top with the tuna. Press lightly, then carefully remove the ring mold. Garnish with microgreens and an extra drizzle of sriracha. Serve immediately.
Tips
*If you prefer a milder onion flavor, soak the diced onion in ice water for 10 minutes, then drain and pat dry before adding it to the salsa.
*Frozen pineapple works perfectly in this recipe. Thaw completely and pat dry before chopping.
*Soy sauce brands vary in salt level. I recommend starting with 2 tsp and then tasting.
*Be sure to use sushi-grade ahi tuna. Ahi is another name commonly used for yellowfin tuna.
*Freeze the tuna for 15–20 minutes before chopping to make it easier to dice. Pat the tuna dry before cutting.
*Slice the tuna with the grain into long strips, then cut across the grain to create small, even cubes.
*If ring molds aren’t your vibe. Mixing the salsa and the tuna tartare together and then drizzling the spicy mayo on top and serving with wonton chips is also amazing!
*This recipe makes 2-4 servings, depending on whether you are serving this as a meal or as an appetizer.