Best 4 Tuna Ceviche Or Tartare With Avocado Recipes

Tuna ceviche or tartare with avocado is a refreshing and delicious dish made with fresh tuna, avocado, and a variety of other ingredients. This dish can be served as an appetizer or main course and is perfect for a light and healthy meal. Ceviche is a traditional Peruvian dish and is made by marinating the tuna in a citrus juice mixture, while tartare is a French dish that is made by mincing the tuna and combining it with various ingredients. Both dishes are served with avocado, which adds a creamy and rich flavor to the dish. If you are looking for a delicious and healthy recipe, then tuna ceviche or tartare with avocado is a great option.

Check out the recipes below so you can choose the best recipe for yourself!

TUNA CEVICHE OR TARTARE WITH AVOCADO

Tuna Ceviche or Tartare With Avocado image

Here are two versions of tuna tartare, one of them a classic ceviche. Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey.

Provided by Martha Rose Shulman

Categories appetizer

Time 30m

Yield Serves four to six

Number Of Ingredients 12

Ingredients

1 pound albacore or yellowfin tuna, cut in 1/2 inch dice
1/2 small red onion, cut in small dice
1 garlic clove, minced
1 to 2 serrano or jalapeño chiles, to taste, seeded and minced
1 tablespoon capers, rinsed and drained
1 ripe medium avocado, cut in small dice
Salt, preferably kosher salt
freshly ground pepper to taste
1/3 cup fresh lime juice
1/4 cup extra virgin olive oil
1/4 to 1/2 cup chopped cilantro to taste
Leaf lettuce, baby spinach or arugula, or radicchio leaves for serving

Steps:

Prepare the tuna and refrigerate while you prepare the remaining ingredients.
Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 335 milligrams, Sugar 1 gram, TransFat 0 grams

TUNA TARTARE

Tuna Tartare image

Provided by Ina Garten

Categories appetizer

Time 1h30m

Yield 50 servings

Number Of Ingredients 13

Ingredients

3 3/4 pounds very fresh tuna steak
1 1/4 cups olive oil
5 limes, zest grated
1 cup freshly squeezed lime juice
2 1/2 teaspoons wasabi powder
2 1/2 tablespoons soy sauce
2 tablespoons hot red pepper sauce
2 1/2 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
1 1/4 cups minced scallions, white and green parts (12 scallions)
3 1/4 tablespoons minced fresh jalapeno pepper, seeds removed
5 ripe Hass avocados
1 1/2 tablespoons toasted sesame seeds, optional

Steps:

Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.

TUNA AND AVOCADO TARTARE TOSTADA

Tuna and Avocado Tartare Tostada image

Provided by Bobby Flay

Categories appetizer

Time 40m

Yield about 32 hors d'ouevres

Number Of Ingredients 16

Ingredients

Canola oil, for frying
4 flour tortillas, cut into 2-inch by 1-inch rectangles
Kosher salt
1 ripe avocado, peeled, pitted and chopped
3 tablespoons fresh lime juice
2 teaspoons honey
Kosher salt and freshly ground black pepper
12 ounces sushi grade tuna, finely diced
2 tablespoons mustard oil
1 tablespoon olive oil
2 tablespoons capers, drained
1 tablespoon chipotle pepper puree (from chipotles in adobo sauce)
3 tablespoons chopped fresh cilantro leaves
1/4 cup finely sliced green onion
1 ripe Hass avocado, peeled, pitted, and finely diced
Kosher salt and freshly ground black pepper

Steps:

For the tortillas: Heat the oil in a heavy, high-sided pan to 350 degrees F. Fry the tortilla pieces a few at a time until lightly golden brown and crisp. Drain on a plate lined with paper towels and season with salt.
For the avocado butter: Combine all ingredients in a blender and blend until smooth.
For the tartare: Combine tuna, mustard oil, olive oil, capers, chipotle, cilantro, and green onion in a large bowl. Gently fold in the avocado and season with salt and pepper, to taste.
Place each of the fried tortilla pieces on a plate and spread with a small dollop of the avocado butter. Top the butter with some of the tuna tartare. Repeat with the remaining ingredients.

SEARED AHI TUNA TARTARE WITH AVOCADO

Seared Ahi Tuna Tartare With Avocado image

From epicurious.com. I have to say, I had to muster up all of my willpower not to eat this all in one sitting. This is a lot like ceviche, without the long wait for the lime juice to "cook" the fish. If you're preparing this far ahead of time, you may want to add the avocado at the last minute (it will discolor if it sits for too long). I hope you like it!

Provided by Aunt Cookie

Categories Tuna

Time 25m

Yield 2 1/3 cups

Number Of Ingredients 8

Ingredients

6 ounces ahi tuna steaks
3 1/2 tablespoons extra virgin olive oil
1 large avocado, peeled, pitted, and diced
1 jalapeno chile, seeded, deveined and minced
1/3 cup fresh cilantro, chopped
1/3 cup red onion, chopped
1/4 cup fresh lime juice
2 teaspoons fresh oregano, chopped (optional)

Steps:

Brush the tuna with 1/2 tb. of the oil and sprinkle it with salt and pepper.
Put a heavy skillet on high heat for a few minutes, then sear the tuna for about 3 minutes on each side. The tuna should be brown on the outside and nearly opaque on the inside.
Let the tuna cool, then chop it into small pieces.
Combine all the ingredients, stirring just to blend.
Salt and pepper to taste, and chill.
Serve with tortilla chips or baguette slices.

Nutrition Facts : Calories 467.3, Fat 39, SaturatedFat 5.9, Cholesterol 27.7, Sodium 38.7, Carbohydrate 13.6, Fiber 7.7, Sugar 2.4, Protein 19.5

Tips:

Use the freshest tuna possible. This will ensure that your ceviche or tartare is of the highest quality and has the best flavor.
Cut the tuna into small, even pieces. This will help the ceviche or tartare to marinate evenly and cook quickly.
Use a variety of citrus juices for the marinade. This will give your ceviche or tartare a complex flavor. Some good options include lime, lemon, and grapefruit.
Add some chopped herbs and spices to the marinade. This will also help to enhance the flavor of your ceviche or tartare. Some good options include cilantro, mint, and chili peppers.
Let the ceviche or tartare marinate for at least 30 minutes. This will allow the flavors to meld together and the tuna to become tender.
Serve the ceviche or tartare immediately. This dish is best enjoyed fresh.

Conclusion:

Tuna ceviche and tartare are two delicious and refreshing dishes that are perfect for a summer meal. They are both easy to make and can be tailored to your own personal taste. With a few simple ingredients, you can create a dish that is sure to impress your friends and family. Whether you are looking for a light and healthy appetizer or a main course that is packed with flavor, tuna ceviche and tartare are both great options. So next time you are looking for a new dish to try, be sure to give one of these recipes a try.