Annual Food & Drink Issue

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

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

Avocado & Tuna Tartare

Efren & Gema Ormaza

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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