Tuna Tartare with Avocado and Radish

By danyell923

Recipes & Menus | recipes

Tuna Tartare with Avocado and Radish
The ginger-lime dressing for this is a revelation: It elevates the fish's flavor, makes the avocado creamier, and enlivens anything from slaw to corn salad.

4 servings

Recipe by The Fern Restaurant in Rio Grande, Puerto Rico

Photograph by Matt Duckor

July 2012

Ingredients

• 2 teaspoons finely grated lime zest or 4 kaffir lime leaves
• 2 tablespoons fresh lime juice
• 1 tablespoon sugar
• 2 tablespoons plus 2 tsp. soy sauce
• 2 tablespoons Champagne vinegar or white wine vinegar
• 2 tablespoons grated peeled ginger

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Dressing

Combine lime zest, lime juice, sugar, and 2 Tbsp. water in a small saucepan. (Alternatively, pulse lime leaves and sugar in a spice mill until a coarse paste forms, then add to pan with juice and water.) Bring to a boil; remove from heat. Cover and let cool completely. Strain through a fine-mesh sieve into a medium bowl.

Whisk in soy sauce, vinegar, and ginger to lime mixture to blend. DO AHEAD: Dressing can be made 2 days ahead. Cover and chill.

Tuna

Toss tuna with 1 Tbsp. olive oil in a medium bowl; add chile and shallot; season lightly with salt. Scoop avocado flesh into another medium bowl; mash with remaining 1 Tbsp. olive oil. Season with salt.

Divide avocado among small bowls. Top each with some tuna mixture, then 1/4 of the radish slices. Spoon dressing over avocado and drizzle radishes lightly with chili oil.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Summer Party Appetizers Slideshow.