• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 4
    OK

    Search recipes

    Mandarin Orange Ahi Tuna Tartare with Guacamole

    Mandarin Orange Ahi Tuna Tartare with Guacamole

    A delicate balance of fresh spring flavors, this Ahi Tuna Tartare combines spicy jalapeño, creamy avocado, and sweet, tangy orange. It’s the perfect summer appetizer – no oven required!


    Ingredients
    For the Guacamole
    4
    ripe avocados, peeled and diced
    1/4
    cup
    seeded, finely diced tomato
    3
    tablespoons
    fresh lime juice
    2
    tablespoons
    finely chopped cilantro
    1
    tablespoon
    plus 3/4 teaspoon finely chopped red onion
    1
    tablespoon
    finely chopped jalapeño
    2
    teaspoons
    kosher salt
    1/2
    teaspoon
    freshly ground black pepper
    For the Orange Sauce
    1 1/2
    tablespoons
    warm water
    1
    tablespoon
    orange marmalade
    1
    teaspoon
    soy sauce
    1/4
    teaspoon
    finely grated ginger
    For the Tartare
    8
    ounces
    sushi grade tuna
    11/2
    tablespoons
    sesame seeds
    1
    tablespoon
    thinly sliced scallions
    1/4
    cup
    mayonnaise
    1
    tablespoon
    sriracha
    1
    teaspoon
    fresh lime juice
    1/2
    cup
    potato crisps
    *
    kosher salt and freshly ground black pepper
    Directions
    Prepare guacamole by combining all the ingredients in a bowl. Place 1/4 of guacamole mixture into bottom of a ring mold set on a plate, making sure it is pressed down and evenly distributed.
    To make the orange sauce mix all the ingredients together until well combined.
    Dice tuna. Season with salt and pepper and mix with the sesame seeds, scallions and 2 tablespoons of the orange sauce. Add additional salt and pepper to taste.
    Layer 1/4 of the tuna mixture on top of guacamole in ring mold, gently pressing down to evenly distribute.
    Mix together mayonnaise, Sriracha and lime juice. Dress the plate with 3 small drops of Sriracha sauce brushed by a spoon. Top tartare with potato crisps.
    Remove ring mold. Repeat to yield four servings.

    The base number of servings for this recipe is 4
    OK

    Write a Review