Seared Ahi Tuna Tartare
I absolutely love Ahi Tuna. I order it almost every time that it is offered in a restaurant, both cooked and raw. Serve this recipe as an appetizer, or a light entrée. All of the flavors together offer a cool and refreshing bite. This is an ideal choice on a hot day with an ice cold beer or a chilled glass of wine.
For the Tuna Tartare:
- 1 lb. Ahi Tuna, Sashimi grade if possible, Diced
- 3 Tbsp. Fresh Lime Juice
- The zest of one lime
- 2 Tbsp. Low Sodium Soy Sauce
- ¼ cup Cucumber, Peeled, Seeded, Diced
- ¼ cup Avocado, Diced
- ¼ cup Jicama, Diced
- 2 tbsp. Scallions, Thinly Sliced
- 2 tbsp. Olive oil
- 1-2 tbsp. Sesame seeds, toasted
- 1 tbsp. Fresh Cilantro, Chopped
For the Parmesan Crisp:
- ½ cup Grated Parmesan
- Preaheat the oven to 400 Degrees F.
- Line a Baking sheet with parchment paper or a silicone baking mat. Spoon 1 tbsp. of the cheese onto the lined baking sheet into a little heap, gently press them down.
- Repeat spacing about ½’ between each heap. Bake 3-5 minutes, or until golden in color. Set aside to cool.
- In a large skillet heat 1 tbsp. of the oil over medium-high heat.
- Add the tuna and sear until desired doneness, 3-4 minutes per side.
- Set aside and allow to cool before dicing.
- Meanwhile, In a medium bowl whisk together the other tbsp. of oil, lime juice, lime zest, soy sauce, and scallions.
- Add the diced tuna, cucumber, jicama, avocado, and sesame seeds. Gently toss to combine the mixture.
- Transfer to chilled glasses or small bowls. Garnish with Parmesan Crisp. Serve with a tostadas or tortilla chips.