Avocado Tuna Tartare

 

  • 1 6-ounce ahi tuna steak
  • 2 tablespoons extra-virgin olive oil
  • 1 large avocado, peeled, pitted, diced
  • 1 serrano chile or jalapeño chile, seeded, deveined, minced
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped green onions (and/or chives…I like both)
  • 1/4 cup fresh lime juice
  • 1 tsp cayenne pepper
  •  
    Directions:

    Brush tuna with some of the olive oil and sprinkle with salt and pepper. Place in skillet and sear until brown on the outside and almost opaque in center, about 2 minutes per side. (I like to under cook this a little bit so that the lime juice can finish “cooking” the tuna, like it would in a ceviche.  If you want to cook a little more, cook for 3 minutes on each side).  Cool tuna; dice finely. Combine tuna, remaining oil, and all remaining ingredients in medium bowl. Using fork, mix just to blend. Season tartare to taste with salt and pepper and chill.

    Serve with plantain chips.