Tuna Tartare

Tuna Tartare

Tuna Tartare dish with Yellowfin Tuna, fresh herbs, ponzu, coconut vinegar, Benne Seeds among the ingredients.

We make our Tuna Tartare dish with Yellowfin Tuna, fresh herbs, ponzu, coconut vinegar, Benne Seeds among the ingredients. The Benne Seeds turns this into a slightly Charleston Lowcountry dish. I know that’s a stretch, but Benne Seeds are definitely Charleston. Benne Seeds are essentially white sesame seeds that were brought from Africa in the 1700s and have been incorporated into the Charleston Lowcountry cuisine

10oz. Tuna Fillets

2 Tbs Chives, chopped

2 Tbs Benne Seed, toasted, or sesame seeds

1/2 tsp Black Sesame Seeds, toasted

1/2 a Lime Zest

Avocado Bed

1-2 Avocado

1/2 cup Chopped Cucumbers

1 cup Loose Coriander, chop

Lime Juice of 1 Lime

Salt and Pepper to Taste

Tartare Sauce

1 Tbs Grated Ginger

1 Clove Garlic, grated or pressed

1 Tbs Chives, chopped

2 Tbs Ponzu

1 tsp Sesame Oil

1 Tbs Coconut Vinegar

1 Tbs Agave Nectar

The sauce should be one of the first steps. In a small bowl, add all of the Tartare Sauce together and stir well to combine by using a fork. Let the sauce rest while you prepare the tuna and avocado bed.

Cut the tuna in half across the flat and then cut them in half longways. Next, with the last cut, keep the two halves of the fish together and then cut them into about 1/8” slices. Next, rotate the cuts 90 degrees to the first cut and repeat. You should have small 1/8” cubes of tuna. Add the dices to a bowl and add the benne and black sesame seeds. Next, add the chives and the lime zest. Stir the tuna to mix all the ingredients and coat the tuna. Let the tuna rest.

Using a food processor, add the avocado, diced cucumber, lime juice, chopped coriander, and salt and pepper to taste. Next, pulse the contents until combined well.

Add the tartare sauce to the tuna and combine until all of the tuna is completely coated with the sauce. Let stand for about 2 minutes.

Using a biscuit cutter or a ring mold, 3”-4” in diameter, place it on your serving plate and place a tablespoon or so of the avocado mix in the bottom of the mold. Spread the avocado into a thin layer. Next, fill the rest of the mold with the sauced tuna. Slowly lift the mold ring off of the tuna. Garnish with coriander leaves, slices of toasted baguette slices, or any other garnish.