Fancy made easy!
Tuna tartare is one of our favorite appetizers to get at steakhouses! When we were browsing the seafood section at our local store, we grabbed a few tuna steaks to experiment with. We’ve been wanting to purchase a fish and have it filleted for us to take home, but as tuna fish are one of the biggest fish, they’re never swimming around in tanks at the market! Bluefin tuna can measure up to 15 feet!
We purchased three 1-pound tuna steaks and froze them for later use. You want to keep raw fish and meats frozen until ready to use because they can harvest harmful bacteria and are left in warm conditions. When we decided to make tuna tartare, we placed one tuna steak in the refrigerator for about 24 hours to defrost. You don’t want to rush this process since you’re going to be eating the fish raw! Safety first. Always buy your fish from a reputable source if you’re going to be eating it raw and consume it right away!
This dish didn’t take long to make at all! We chopped up all our ingredients and tossed them together in a large bowl. Make sure to mix with your hands, as a fork or a spoon may break the avocado down too much; we want this tuna tartare chunky. Serve it with some amazing, crunchy Persian cucumbers (only 2g of carbs per cuke!).
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For a strict paleo diet, you may want to substitute the olive oil for avocado oil, as many brands of olive oil are processed and could contain other oils as fillers. Also, make sure to buy a good brand of mayonnaise, or better yet, make your own! Here’s a recipe we use to get a great tasting paleo mayo!
| Servings: servings |
- 1 lb tuna steak
- 1 avocado
- 3 stalks scallion
- 1 tsp jalapeno
- 2 tbsp olive oil
- 2 tbsp sesame seed oil
- 1 tbsp soy sauce
- 1 tbsp sriracha
- 1 tbsp mayonnaise
- 1/2 lime
- 2 persian cucumbers
- 1 tsp sesame seeds
- Dice the tuna steak and avocado into small 1/4 inch cubes and place in a bowl.
- Dice the scallion and jalapeno finely and add to bowl.
- Pour the olive oil, sesame oil, sriracha, soy sauce, mayonnaise and juice of half a lime.
- Get in there with your hands and gently combine all the ingredients. Using a spoon or fork may break down the avocado too much. You want it to be nice and chunky.
- Slice a persian cucumber to serve and sprinkle with some sesame seeds. Enjoy!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our dinner recipes to learn to make more delicious and healthy meals!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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