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