Tuna and Avocado Tartare with Pickles and Capers
Equipment
- medium bowl
- knife
- Cutting board
- platter (optional),
Ingredients
- 2 tablespoons extra-virgin olive oil
- ¼ pound sushi-grade tuna steak diced
- 1 medium avocado diced
- 1 cornichon pickle finely chopped
- 1 teaspoon capers nonpareil preferred, rinsed and drained
- 1 teaspoon Worcestershire sauce
- Several drops hot sauce e.g., Tabasco
- Kosher or sea salt
- Freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- Lettuce leaves for serving (optional)
Instructions
- In a medium bowl, combine extra-virgin olive oil, diced sushi-grade tuna, chopped avocado, finely chopped cornichon pickle, rinsed and drained capers, Worcestershire sauce, hot sauce, salt, and black pepper.
- Add balsamic vinegar and fresh lemon juice to the bowl.
- Mix all the ingredients together thoroughly.
- Let the mixture sit in the refrigerator for at least 1 hour to allow the flavors to meld.
- Bring it to room temperature before serving.
- If using, line a platter with lettuce leaves and place the tuna and avocado tartare mixture in the center.
- Serve the Tuna and Avocado Tartare with Pickles and Capers as a delightful tapa, enjoying the combination of fresh ingredients and flavorful seasonings.
Notes / Tips / Wine Advice:
Wine Pairing:
This dish pairs well with a crisp and dry white wine such as a Sauvignon Blanc or a Verdejo. Alternatively, a light-bodied rosé would complement the flavors nicely.Nutritional Information
Calories: 300 kcal | Carbohydrates: 7 g | Protein: 15 g | Fat: 24 g | Sugar: 2 g
