Mexican Tuna Tartare

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That time when the leftovers are way better than the original.

Tuna tartare: the most photogenic of foods. Deceivingly fancy too.

My friend and I tried our hand at DIY sushi yesterday, only to find that it wasn’t as easy as we’d hoped. Some of the sashimi-grade tuna was leftover, but I didn’t feel like going through all the trouble of maki again today. I was definitely not going to let that nugget go to waste though, so I decided to make a Mexican tuna tartare.

I tended bar at a sushi restaurant after I moved home post-college. It was my job-searching job. The sushi chef there was half-Mexican and half-Japanese and this Mexican tartare is inspired by one of his creations called—wait for it… the Mexican Roll.

Mexican Tuna Tartare:

Paleo and Whole30-approved

  • Sashimi grade tuna, chopped into small pieces (1/2 cup when chopped)
  • Quarter of a lime’s worth of juice
  • 1 T sesame oil
  • 1 tsp coconut aminos (or soy sauce)
  • 1/4 tsp chili powder
  • Cayenne powder and/or finely chopped jalapeños, to taste (I prefer to leave out the seeds)
  • Fresh chopped cilantro to taste
  • Fresh chopped chives or scallions to taste
  • Salt and pepper to taste (I actually didn’t add any salt this time.)
  • Sliced avocado

Mix everything but the avocado together. Then chill for an hour or so to let the flavors mingle. Pack into 1/4 cup measuring cup tightly and then pop it out on the plate with sliced avocado like you’re a top chef.

Notes and ideas:
  • Serve on top of roasted nori chips for a sushi-like situation without the hassle.
  • Serve it with plantain or banana chips.
  • I’d prefer chili oil over sesame oil, but I didn’t take the time to make or buy any.
  • I ate our leftover spicy sauce (sriracha + mayo + cilantro) with this, but this would also be good without the sauce.
  • Leave out the avocado, jalapeños and sub cilantro for fresh parsley for a more traditional tartare. 

Go fish.

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    • says

      Glad you liked it, Christine! And hey, if you're on day seven, you've made it past the hardest part of the Whole30 already so high fives to you!