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Tuna Tartare with Avocado, Scallions and Organic Soya Recipe
Fresh Ahi tuna, avocado, and Asian inspired ingredients are combined to make a tartare worthy of distinction.
Created by Chef Steven Devereaux Greene of Devereaux’s, Greenville, SC
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
Created by Chef Steven Devereaux Greene of Devereaux’s, Greenville, SC
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
Re-Calculate: Ingredients
Ingredients:
- 5 Tbsp. Organic Soya (recipe follows)
- 24 oz. ahi tuna, diced
- 6 oz. English cucumber, peeled, diced
- 3/8 cup scallions, thinly sliced
- 1 1/2 cups ripe, Fresh Hass Avocado, peeled, seeded and diced*
- 4 Tbsp. unseasoned rice vinegar
- 2 Tbsp. black sesame seeds, toasted
- As needed, kosher salt
- As needed for garnish: thinly sliced cucumber, thinly sliced radish, micro greens, pureed Fresh Hass Avocado
Organic Soya - Yield: 5/8 cup
- 1/4 cup organic sesame oil
- 1/4 cup organic soy sauce
- 1/8 cup organic lemon juice, fresh
Organic Soya Preparation
- Mix together sesame oil, soy sauce and fresh lemon juice.
Assembly
- Mix together all ingredients except Fresh Hass Avocado.
- Gently fold in Fresh Hass Avocado, being careful not to mash the avocado.
Per Order
- Place 1/2 cup of mixture in 6-inch X 1-1/2-inch rectangular mold on serving platter and remove the mold.
- Garnish with dots of pureed Fresh Hass Avocado, cucumber, radish and micro greens.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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