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Seared Ahi Tuna Tartare With Avocado

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Ingredients

Adjust Servings:
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)

Nutritional information

467.3
Calories
351 g
Calories From Fat
39 g
Total Fat
5.9 g
Saturated Fat
27.7 mg
Cholesterol
38.7 mg
Sodium
13.6 g
Carbs
7.7 g
Dietary Fiber
2.4 g
Sugars
19.5 g
Protein
594g
Serving Size

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Seared Ahi Tuna Tartare With Avocado

Features:
    Cuisine:

    Very Easy.Very Delicious.

    • 45 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Seared Ahi Tuna Tartare With Avocado, 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!, Very Easy Very Delicious , This was pretty simple, and very delicious! First, I will say that I personally don’t much like plain avocado, so I subbed frozen extra sweet corn – about 2/3 cup This worked extremely well, but I am very certain that this would also be great with the avocado, as it was intended to be (In fact, my husband enjoyed it with the guacamole from the other part of our dinner ) The ingredient amounts seemed right on Other than the corn, I followed the recipe pretty closely, except subbed 1/2 canola oil for 1/2 the olive oil (mine is strongly flavored) One other thing – we wanted a little heat, so I added some of the chopped ribs and seeds from the jalapeno Waited, and no heat Added more, same thing Well, I ended up adding 1 1/2 jalapenos, seeds, ribs and all, in order to get a little heat Bummer that my first jalapeno was so wimpy! But, I did have the foresight to buy 2, and the second one worked fine Plus, every time I added the seeds and ribs, I waited for the heat to spread in the dish, and then, of course, had to taste it 😉 Well, it is a good thing the second pepper was hot, because the dish was disappearing quickly due to my tasting 🙂 YUM! So, whatever was left after my tasting, we ate in those little tortilla scoops My husband and I both felt that this dish would be especially tasty in the summer, with a cold beer I know I will be making it again ~ can’t wait to serve it to friends I am also envisioning making it more of a main dish by adding black beans, and maybe some red pepper Well, thanks Aunt Cookie, for a Very Tasty Recipe!


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    Steps

    1
    Done

    Brush the Tuna With 1/2 Tb. of the Oil and Sprinkle It With Salt and Pepper.

    2
    Done

    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.

    3
    Done

    Let the Tuna Cool, Then Chop It Into Small Pieces.

    4
    Done

    Combine All the Ingredients, Stirring Just to Blend.

    5
    Done

    Salt and Pepper to Taste, and Chill.

    6
    Done

    Serve With Tortilla Chips or Baguette Slices.

    Avatar Of Logan Martinez

    Logan Martinez

    Grill master creating perfectly seared meats with mouthwatering flavors.

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