The Chef in Stead

Tuna Tartar

5 oz Ahi Tuna, small diced
1 tsp Fresh Pickled Ginger, minced
1 tbsp Scallion, chopped fine
2-3 tsp Fresh Lemon Juice
1 Avocado, firm and ripe
Salt & Pepper to Taste


125g Sour Cream
75g Chives, chopped
Salt & Pepper to Taste

Chop the ginger and scallion extremely fine.
Chop the avocado in cubes the size of a pea.
Chop the Ahi Tuna the same size as the avocado, and add lemon juice.
Very gently combine the ginger, scallion, avocado and tuna while making sure to not create a puree to keep all colors nice and bright.
Season with salt and pepper

Great ideas: for better result it is best to wait until the last minute before mixing all tartar ingredients together, leave it in your fridge until you are ready. Use a ring to give it a shape on the plate, drizzle the sauce around, drizzle a touch of extra virgin olive oil and top with fresh herbs.

Private Chef Martin for Cooking Classes and Catering in Kelowna, BC