Tuna Tartare with Avocado Recipe

Crowd-pleasing Appetizer Recipes

 

Whether you’re hosting a dinner party, tailgating before the big game, or entertaining over the holidays, crowd-pleasing appetizers are a must. Find the perfect nibble or nosh to impress your guests among these delectable recipes from locals!

By Mary Beth Wallace

Photography by Emily Long

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Avocado & Tuna Tartare

 

Efren & Gema Ormaza

 

“We love this recipe because it’s a twist on traditional tartare made with beef. It’s an easy-to-make appetizer that plates beautifully, or you could even serve it as an entrée to your guests.”

Efren & Gema Ormaza, Chattanooga

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Avocado and Tuna Tartare

Avocado & Tuna Tartare

Efren & Gema Ormaza
Course Appetizer
Cuisine French, Japanese

Ingredients
  

  • 1 garlic clove, minced
  • 1 tbsp pickled ginger, finely chopped
  • 1 tsp jalapeño, minced
  • 2 tbsp soy sauce
  • ¼ tsp balsamic vinegar
  • ½ tsp brown sugar
  • 1 tsp lime juice
  • ½ lb sushi grade tuna, small cubed
  • 1 tbsp olive oil
  • 1 tbsp parsley, chopped
  • 1 tsp scallions, finely minced
  • 1 tbsp small size capers
  • 2 large avocados, cut into fourths

Instructions
 

  • In a bowl, combine garlic, ginger, jalapeño, soy sauce, balsamic, brown sugar, and lime juice. Add the tuna, oil, parsley, scallions, and capers. Mix gently.
  • Keep the tuna refrigerated for 30 minutes to 1 hour.
  • When ready to serve, plate the avocado pieces and top with tuna. Serve cold.

Notes

"We love this recipe because it’s a twist on traditional tartare made with beef. It’s an easy-to-make appetizer that plates beautifully, or you could even serve it as an entrée to your guests.”
Efren & Gema Ormaza, Chattanooga
Keyword appetizer recipe, avocado, tartare, tuna tartare, tuna tartare recipe
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