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Tuna Tartare

JacqueJacque OConnor

Adaptation from The Barefood Contessa

servings:Makes 6-8 portions
prep time:
cook time:
total time:


  • 1/2 lb. sushi grade tuna
  • 4 tablespoons olive oil
  • Grated zest of 1 lime
  • 3 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon wasabi powder
  • 1 1/2 teaspoon soy sauce
  • 6 dashes Tabasco sauce
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup minced scallions, white and green parts
  • 2 teaspoons minced fresh jalapeno pepper, seeds removed
  • 1 ripe Hass avocado
  • 1 mango, cubed
  • 1/4 cup cilantro


  • 1

    Cut the tuna into 1/4-inch dice and place it in a medium bowl. In a small bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, Tabasco, salt and pepper. Pour over the tuna, add the scallions, cilantro, mango and jalapeno, and mix well. Cut the avocado in half, remove the seed, and peel. Cut the avocado into 1/4-inch dice. Carefully mix the avocado into the tuna mixture.

  • 2

    Allow the mixture to sit in the refrigerator for at least an hour for the flavors to blend. (But not too long since the lime will “cook” the tuna.)

  • 3

    Serve on crackers.


Serve with very thin rice crackers. Use the wasabi rice crackers for an extra kick. Calories 274



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