I don’t know about you but when it’s sweltering outside I can’t handle heavy food. Not even a grilled cheese. When it’s hot, I need light and fresh food to satisfy my hunger. But, how many salads can I eat before salad boredom?!
This past weekend was hot; it was uber caliente! I needed to beat the salad boredom. I turned to fresh seafood! . . .and the pool. 🙂
I made a tuna tartare. Yup. It’s light! It’s fresh! Slightly spicy with some crunch via water chestnuts. I like it and I think you will too! I even added a layer of avocado. This is big news because I’m still warming up to avocado, as I mentioned here. Friends, this tuna tartare is good and good for you. Read on.
Nutritional perks –
- Ahi tuna – Full of omega-3 fatty acids, which helps prevent blood clots, heart attacks and also help reduce skin inflammation.
Avocado – Provides nearly 20 essential nutrients, such as dietary fiber, potassium, Vitamin E and B-vitamins.
Fresh & Light Tuna Tartare
Inspired by this recipe
– 1 Pound Ahi tuna
– 10 Whole water chestnuts, roughly chopped
– 1 Avocado
– 1 Tbls sesame oil
– 1 Tbls rice vinegar
– 2 Tbls low-sodium soy sauce
– 1/2 Tsp sriracha chili sauce, more or less (or none at all) for your spice threshold
– sea salt and pepper to taste
Slice the tuna into 1/4-inch cubes. Roughly chop the 1/4-inch cubes into chucks, BUT still hold together. Add the roughly chopped water chestnuts. Incorporate the oil, rice vinegar, soy sauce and chili sauce. Add sea salt and pepper to taste. Cover and refrigerate for at least one hour.
I wanted to place the tuna tartare into a mold, so I packed the tuna tightly into a small bowl. I added a layer of avocado (seasoned with sea salt) on top of the packed tuna. I then, placed a small plate on top of the small bowl and turned it over to release the tuna tartare mold.
Don’t want to use a mold for the tuna tartare? Cube the avocado and gently stir into the tuna tartare. You can also spread avocado on crackers and top with the tuna tartare for finger food! So many ideas!