Avocado and Tuna Tartare with Pickles and Capers
This delightful tuna tartare recipe offers a harmonious blend of flavors and textures. It’s essential to use sushi-grade tuna for the best results, and the addition of hot sauce adds an exciting kick to this tapa.
Ingredients
Serves: 2
- 2 tablespoons of extra-virgin olive oil
- ¼ pound of sushi-grade tuna steak cut into chunks
- 1 medium avocado diced
- 1 cornichon pickle finely chopped
- 1 teaspoon of capers nonpareil preferred, rinsed and drained
- 1 teaspoon of Worcestershire sauce
- Several drops of hot sauce such as Tabasco
- Kosher or sea salt
- Freshly ground black pepper
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of fresh lemon juice
- Lettuce leaves for serving (optional)
Instructions
- In a medium bowl, combine the extra-virgin olive oil, diced sushi-grade tuna, chopped avocado, finely chopped cornichon pickle, rinsed and drained capers, Worcestershire sauce, hot sauce (to taste), and season with a pinch of kosher or sea salt and freshly ground black pepper.
- Add the balsamic vinegar and fresh lemon juice to the mixture.
- Gently toss all the ingredients together until they are well combined.
- Allow the mixture to sit in the refrigerator for at least 1 hour to allow the flavors to meld.
- Before serving, bring it to room temperature.
- If desired, line a platter with lettuce leaves as a base for serving.
- Place the tuna tartare in the center of the platter.
- Indulge in the delightful Avocado and Tuna Tartare with Pickles and Capers, a dish that tantalizes the palate with its exquisite blend of flavors and textures.
