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tartar de atun

Recipe: Tartar de Atún Rojo con Aguacate

Tartar de atún is a culinary delight originating from Cádiz, Spain, where the famed atún rojo de Almadraba is celebrated. This sustainable tuna fishery is steeped in history, dating back to the Phoenicians. With its unique flavor and texture, the tuna forms the star ingredient of this refreshing and elegant dish, complemented by avocado and a touch of oriental flavors.
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Equipment

  • Professional food ring (7 cm diameter, or slightly larger)
  • Small and medium-sized mixing bowls
  • Sharp Santoku or chef’s knife

Ingredients
  

  • For the Tuna Mixture:
  • 350 grams of tuna previously frozen and thawed
  • 3 tablespoons soy sauce
  • 1 teaspoon wasabi optional, adjust to taste
  • ½ teaspoon grated fresh ginger
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sesame oil optional for added flavor
  • 2 tablespoons red onion finely diced
  • 1 tablespoon chopped parsley
  • Salt and pepper to taste
  • For the Avocado Layer:
  • 2 avocados ripe but firm, diced
  • 1 lime juice to prevent oxidation
  • Salt to taste
  • 1 firm tomato optional, finely diced
  • Garnishes:
  • Sesame seeds to sprinkle on top
  • Capers optional
  • Wasabi cream optional
  • Fresh greens to decorate the plate
  • Crackers or toasted bread for serving

Instructions
 

Prepare the Tuna:

  • Dice the tuna into small cubes (less than 1 cm).
  • In a bowl, mix the soy sauce, wasabi, grated ginger, sesame oil, and olive oil. Add the diced onion and parsley.
  • Combine the tuna with the mixture, ensuring it is well coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or ideally overnight for a more intense flavor.

Prepare the Avocado:

  • Dice the avocados and mix with lime juice, olive oil, and a pinch of salt. (Optional: Add the diced tomato for additional texture and flavor.)

Assemble the Tartar:

  • Place the food ring on a serving plate.
  • Fill the bottom half of the ring with the avocado mixture. Press gently with a spoon to compact it.
  • Add the marinated tuna on top of the avocado layer, pressing slightly to ensure it holds its shape.
  • Carefully remove the ring.

Decorate and Serve:

  • Sprinkle sesame seeds and capers on top of the tartar for garnish.
  • Add a dollop of wasabi cream on the plate if desired.
  • Serve with crackers or toasted bread.

Tips for the Best Results

  • Use Frozen Tuna: Always freeze fresh tuna for at least 72 hours to eliminate any risk of parasites.
  • Adjust Seasoning: Soy sauce is naturally salty, so adjust additional salt accordingly.
  • Make Ahead: The marinated tuna can be prepared a day in advance for a richer flavor. However, assemble the tartar just before serving to maintain freshness.
  • Customize: Experiment with added ingredients such as mango, pomegranate, or finely diced cucumber for a unique twist.

Notes

Storing Leftovers
Store components (tuna mixture and avocado) separately in airtight containers in the refrigerator for up to 2-3 days.
Avoid assembling in advance to prevent the avocado from browning and the layers from becoming soggy.
Nutrition (Per Serving):
Calories: 387 kcal
Protein: 19 g
Fat: 33.6 g
Carbohydrates: 3.4 g
Fiber: 2.7 g
Sodium: 700 mg
Enjoy this elegant tapa with a refreshing glass of dry manzanilla wine and transport yourself to the sunny coast of Cádiz!