Ahi Tuna Tartare with Sesame, Ginger, & Avocado

March 22, 2013

Ahi Tuna Tartare

Julia Child once said, “If it’s so beautifully arranged on the plate, you know someone’s fingers have been all over it.” Ahi tuna tartare with sesame, ginger, and avocado is not only quick and easy to make, it’s pretty and delicious and relatively finger free.
Not sure what the difference is between green onions, scallions, and spring onions? Green onions, also called scallions, have a long green stalk with a thin white bulb. Spring onions, which are seasonal, have a round bulb, approximately 1-2 inches round and are baby onions. You can use spring onions in recipes that call for green onions or scallions, but not always the other way around as spring onions have a sweeter flavor and are cooked and served whole as a vegetable.
It starts with a marinade that is spicy and sweet with tons of sesame and ginger flavors. Mix all  ingredients mixed in a single bowl. After cutting the Ahi tuna into small chunks, it’s added to the marinade where it sits for about 20 minutes. The tender chunks of fresh Ahi tuna absorb the flavors and become elevated to swoon-worthy. The avocado compliments the tuna with a creamy texture and pretty color. Green onions and black sesame seeds add the finishing touch.

Serve it in bowls with rice crackers on the side, letting guests help themselves, or create individual appetizers by laying out rice crackers on a tray. Placing a piece of avocado on each cracker and topping it with some Ahi tuna and garnish. Either way, everyone will be happy, and no one will be wondering where your lovely fingers have been.

Ahi Tuna Tartare

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Ahi Tuna Tartare with Sesame, Ginger, & Avocado Recipe

Makes 30 tartare-topped rice crackers


For the marinade:
1/2 cup (4 ounces, 120 ml) reduced-sodium soy sauce
2 tablespoons (20 g) minced fresh ginger
2 tablespoons (12 g) minced green onions (scallions), plus more for garnish
1 tablespoon sesame oil
3/4 teaspoon chili oil
2 tablespoons honey

For the finished appetizer:
1 pound (454 g) sashimi-grade ahi tuna (Maguro), cut into small evenly-sized cubes
1-2 avocados
Rice crackers (taste tested with sesame-flavored rice crackers)
Black sesame seeds


1 In a medium-size bowl, mix the ingredients for the marinade, and then add the tuna. Stir to completely coat the tuna, and let it marinade, refrigerated, for a minimum of 20 minutes. Stir before serving. Note Can be made the day before and marinated overnight.

2 Cut the avocado in half lengthwise, and remove and discard the seed. Holding one of the halves cut side up, make 1/8–inch slices lengthwise. Be careful to not cut through the peel (or yourself). Using a spoon, scoop out the slices and arrange them on your serving plates.

3 Serve the tuna in a single bowl or individual bowls with rice crackers and avocado on the side, or lay out the rice crackers on a serving tray and top each cracker with a piece of avocado and small scoop of tuna. Garnish with minced green onion and black sesame seeds.

Enjoy it with a Sakétini with Asian Pear & Almond.

As seen in JNSQ style magazine for iPad.

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{ 4 comments… read them below or add one }

Kimberly Jackson March 22, 2013 at 12:38 pm

This is so lovely! Picture perfect, wish I had it in front of me this moment!


Susan March 24, 2013 at 10:57 am

Awww…thank you, Kimberly!


Julie M. March 22, 2013 at 12:43 pm

What a sexy little dish you’ve put together Susan! You never fail to impress me with your delightfully sophisticated palate. Gorgeous photography as well!


Susan March 24, 2013 at 10:57 am

Thank you for the kind words, Julie!


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