Tuna Tartare with Avocado Wasabi Cream on a bed of baby greens is a perfect weeknight dinner. Light and refreshing, this salad is restaurant quality, made at home.
I tasted an amazing Tuna Tartare in a restaurant a few months back, and ever since then, my head has been spinning a bit on how to make it a) at home, and b) my own. We go out to eat about once or maybe twice a month. When we do go out to eat, it’s almost always sushi. We know our restaurant, we know the quality is excellent, we know the servers, and we know what we like.
But, it’s expensive, especially considering I have 2 girls who can have a sushi eating throw down with a Sumo wrestler, and come out on top! Every once in a while I’ll pick up a beautiful hunk of sushi grade Ahi tuna, because even though it’s not chicken priced, it’s still cheaper than eating mediocre food in a diner. I wanted to hit all the senses with this tuna tartare dish. It’s a little bit spicy…I love spicy tuna hand rolls, and a little bit sweet…to dress the greens. I served the tuna on a generous bed of five happiness greens and it fed the four of us. If you want to serve it as a starter, it will serve 6 or maybe 8 people.
- 1 large avocado
- 1 Tablespoon lime juice
- 3 teaspoons or more wasabi paste. Note: if you use wasabi powder, it will be much stronger, so taste as you go. Wasabi paste can be found in a tube in most grocery stores.
- 3 Tablespoons of milk to thin the sauce down a bit
- Kosher salt and pepper to taste
- Put all ingredients in a food processor and pulse until smooth. Thin with more milk if desired. Season to taste.
I marinated the tuna in the spicy sauce, and made Wasabi Avocado Cream with wasabi for a little more kick. The girls wanted to eat the Wasabi Avocado Cream by the spoonfuls.
I hope you’ll enjoy this tuna tartare salad!
- 1 5 ounce clam shell Organic Girl Five Happiness Tuna Tartare Salad
- 1 pound sushi grade Ahi tuna very cold
- 1 small cucumber peeled and diced
- Marinade ingredients
- 3 Tablespoons fresh grated ginger
- 4 Tablespoons low sodium soy sauce or tamari gluten free
- 4 Tablespoons orange juice
- 1 to 1 1/2 Tablespoons sriracha hot chili sauce
- 3 cloves garlic minced
- 1 Tablespoon honey
- Pinch salt
- Freeze tuna for about 10-15 minutes so that it's easier to cut.
- Whisk marinade ingredients together in a flat dish or pie plate. Start with less hot sauce and add more if necessary.
- Finely dice tuna. Add to marinade with green onions. Refrigerate about 20 minutes while you prepare the Avocado Cream and dressing.
I wanted a dressing that would highlight the simple taste of the greens.
Since the tuna tartare is spicy, I wanted the salad dressing to be a little bit sweet to counterbalance the spiciness.
- 6 Tablespoons Seasoned rice vinegar
- 1 Tablespoons sugar
- Kosher salt and pepper to taste.
- Whisk ingredients together in a small bowl.
Try organic girl mixed greens in a Pear and Gorgonzola Salad with Candied Pecans,
I was not paid for this Organicgirl review and giveaway. I was sent 2 clamshells of Five Happiness Tasty Salad Greens, a t-shirt and some coupons. All my opinions are my own, in any case, I wouldn’t write about it if I didn’t like it! 🙂