Tuna Tartare with Mango and Avocado – Elizabeth Sutton Collection
tuna tartare with mango and avocado

Tuna Tartare with Mango and Avocado

I often try to mimic the recipes of dishes I’ve eaten at my favorite restaurants and at restaurants around the world. Asian food is amongst my favorite, and it just so happens that many Asian dishes are healthy as well. Lean fish, vegetables, and carbs that can be substituted with healthier options – like switching white rice for brown rice or quinoa.

This delicious Japanese tuna tartare recipe is just another dish to add to my favorite “Asian food” category. Marinated in a piquant homemade sweet and savory sauce this tuna tartare yields plenty of flavors. Served over a bowl of steamed rice, on pieces of crispy baguette as delicious bruschetta or alone as an appetizer, it will surely become a part of your cookbook in no time! Loaded with various colorful ingredients such as the bright orange from the mango and greens originating from the avocado and cilantro, my tuna tartare recipe will definitely leave your guests impressed! After tasting many versions of this Japanese food and trying out plenty of different sauce combos, I’ve learned to mix and match ingredients, spices and sauces to make every dish taste just like I like it. Cooking is similar to art, personal to the particular individual. Keeping this in mind, I use food just like palettes, combining various flavors. Try it! Don’t be afraid to play with the recipe and make it your own.

Tuna Tartare with Mango and Avocado

Tuna Tartare (4 servings)
1 lb PARK EAST sushi grade tuna
– 2 avocados, cut into small cubes
– 1 mango, cut into small cubes
– 1 tbsp. cilantro, finely chopped
– ¼ cup sesame seeds
– 2 tbsp. KIKKOMAN soy sauce
– 2 tbsp. seasoned rice vinegar
– 1 tbsp. mirin
– 1 tsp. fresh ginger, grated (optional)
– 1 lime (or lemon), squeezed
– 1 tbsp. scallions (optional)

Finely chop cilantro. In a large bowl, mix together soy sauce, rice vinegar, mirin, lemon or lime and ginger and place ½ of sauce on the side. Using a sharp knife, slice the fish into ½” cubes and toss the fish in the prepared sauce in mixing bowl. Using a cookie cutter, fill bottom third of with cubed avocado and drizzle mixture over avocado. Layer next 1/3 with cubed mango, then fill to top with tuna. Sprinkle sesame seeds on top. Garnish with additional cilantro, scallions, and a wedge of lemon.

If you like Asian food, be sure to check out my Asian Salad with Corn and Avocado recipe!

tuna tartare with mango and avocado

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