An elegant fresh tuna tartare with creamy avocado, sesame and a soy-lemon sauce – a fresh, impressive fish dish Gluten-free version: Gluten-free soy sauce (tamari).
⏱ 50 min🍽 4 servings 🌍 Mediterranean👩🍳 Afoona🧩 2 parts
In a small bowl, whisk the lemon juice, gluten-free soy sauce, sesame oil and ginger until smooth.
Bowl
To assemble
2
Cut the fish into small cubes of about 1 cm and keep cold.
KnifeCutting board
💡Fish for ceviche must be very fresh: the acid changes the texture and color, but it doesn't replace cooking. Buy fish meant for eating raw and keep it cold until the last moment.
3
Add the fish to the dressing and toss gently. Season with the salt and the black pepper.
Bowl
4
Cut the avocado into cubes of a similar size.
KnifeCutting board
5
Arrange a layer of avocado on the bottom using a serving ring and set the fish on top.
Baking / mousse ring
6
Sprinkle the green onion and sesame seeds on top.
7
Serve immediately with crackers.
271calories
27 gprotein
3 gcarbs
16 gfat
● protein 41%● carbs 4%● fat 55%
Per serving (183 g), of 4 servings
For the Salad Dressing · To assemble ·
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⚖ About the ingredients
Sesame oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Sesame oil →
Soy sauce: measured in tbsp in this recipe: 1 tbsp = 18 g · 53 kcal per 100 g · More about Soy sauce →
