Let’s get *^%#@!+ retartared: Mediterranean Tuna Tartare and Avocado

I know this is about tuna tartare again. I guess  today I am a bit retartared (Sorry Sarah, but I love Family Guy). This version though, is a completely different flavor profile. If you are having some guests over, or entertaining, or just want to have some fun, prepare the tuna tartare both ways and hit this Black Eyed Peas tune:

The Black Eyed Peas

  • 1 Tbs chopped flat leaf parsley
  • 1 tsp smoked paprika
  • 1 ½ tsp fresh thyme
  • 3 Tbs chopped basil
  • 1 tsp chopped garlic
  • 2 Tbs lemon juice
  • 3 Tbs good quality olive oil
  • 1 tsp chopped jalapeño, seeded and membrane removed
  • 1 Tbs balsamic vinegar
  • 1 Tbs chopped shallot
  • ¼ cup chopped tomato, seeded
  • 1 Tbs chopped fennel
  • 1 Tbs chopped cooked beet
  • 1 tsp chopped capers
  • 8 oz  fresh sashimi grade tuna
  • Salt
  • Fresh ground pepper
  • 1 avocado

Combine the first 14 ingredients. Cut the tuna into ~ 1/8 inch cubes; do not make it into a paste. Add the tuna and season with salt and pepper. Slice and chop the avocado and add, make sure to toss the avocado in the tartare as the acids in the tartare will keep the avocado from turning brown. Serve immediately.

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