Tuna Tartare
A stacked mango, tuna, and avocado tartare with a bright citrus-Latin flavor -- mango on the bottom, citrus-marinated tuna in the middle, avocado on top.
AppetizerLatinYield ½ stackScaled Quarter — ¼×
AppetizerLatinYield ⅔ stackScaled Third — ⅓×
AppetizerLatinYield 1 stackScaled Half — ½×
AppetizerLatinYield 2 stacksScaled Original — 1×
AppetizerLatinYield 4 stacksScaled Double — 2×
AppetizerLatinYield 6 stacksScaled Triple — 3×
AppetizerLatinYield 8 stacksScaled Quadruple — 4×
Ingredients
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Instructions
- Prepare the tuna: In a bowl, combine the diced tuna, lime juice, olive oil, jalapeño, cilantro, and red onion. Season with salt to taste. Cover and refrigerate while preparing the mango and avocado.
- Prepare the mango: In a separate bowl, toss the diced mango with the lime juice and a pinch of salt.
- Prepare the avocado: In a separate bowl, gently toss the diced avocado with the lime juice and a pinch of salt.
- Assemble: Set a 3-inch ring mold on a serving plate. Press the mango into the bottom third and smooth the top. Add the tuna mixture as the middle layer and smooth the top. Finish with the avocado as the top layer, pressing gently. Carefully lift the mold straight up to reveal the stack. Repeat for the second stack.
- Garnish with cilantro leaves and serve immediately with lime wedges.
Ingredients
Tap one to check it off
Instructions
- Prepare the tuna: In a bowl, combine the diced tuna, lime juice, olive oil, jalapeño, cilantro, and red onion. Season with salt to taste. Cover and refrigerate while preparing the mango and avocado.
- Prepare the mango: In a separate bowl, toss the diced mango with the lime juice and a pinch of salt.
- Prepare the avocado: In a separate bowl, gently toss the diced avocado with the lime juice and a pinch of salt.
- Assemble: Set a 3-inch ring mold on a serving plate. Press the mango into the bottom third and smooth the top. Add the tuna mixture as the middle layer and smooth the top. Finish with the avocado as the top layer, pressing gently. Carefully lift the mold straight up to reveal the stack. Repeat for the second stack.
- Garnish with cilantro leaves and serve immediately with lime wedges.
Ingredients
Tap one to check it off
Instructions
- Prepare the tuna: In a bowl, combine the diced tuna, lime juice, olive oil, jalapeño, cilantro, and red onion. Season with salt to taste. Cover and refrigerate while preparing the mango and avocado.
- Prepare the mango: In a separate bowl, toss the diced mango with the lime juice and a pinch of salt.
- Prepare the avocado: In a separate bowl, gently toss the diced avocado with the lime juice and a pinch of salt.
- Assemble: Set a 3-inch ring mold on a serving plate. Press the mango into the bottom third and smooth the top. Add the tuna mixture as the middle layer and smooth the top. Finish with the avocado as the top layer, pressing gently. Carefully lift the mold straight up to reveal the stack. Repeat for the second stack.
- Garnish with cilantro leaves and serve immediately with lime wedges.
Ingredients
Tap one to check it off
Instructions
- Prepare the tuna: In a bowl, combine the diced tuna, lime juice, olive oil, jalapeño, cilantro, and red onion. Season with salt to taste. Cover and refrigerate while preparing the mango and avocado.
- Prepare the mango: In a separate bowl, toss the diced mango with the lime juice and a pinch of salt.
- Prepare the avocado: In a separate bowl, gently toss the diced avocado with the lime juice and a pinch of salt.
- Assemble: Set a 3-inch ring mold on a serving plate. Press the mango into the bottom third and smooth the top. Add the tuna mixture as the middle layer and smooth the top. Finish with the avocado as the top layer, pressing gently. Carefully lift the mold straight up to reveal the stack. Repeat for the second stack.
- Garnish with cilantro leaves and serve immediately with lime wedges.
Ingredients
Tap one to check it off
Instructions
- Prepare the tuna: In a bowl, combine the diced tuna, lime juice, olive oil, jalapeño, cilantro, and red onion. Season with salt to taste. Cover and refrigerate while preparing the mango and avocado.
- Prepare the mango: In a separate bowl, toss the diced mango with the lime juice and a pinch of salt.
- Prepare the avocado: In a separate bowl, gently toss the diced avocado with the lime juice and a pinch of salt.
- Assemble: Set a 3-inch ring mold on a serving plate. Press the mango into the bottom third and smooth the top. Add the tuna mixture as the middle layer and smooth the top. Finish with the avocado as the top layer, pressing gently. Carefully lift the mold straight up to reveal the stack. Repeat for the second stack.
- Garnish with cilantro leaves and serve immediately with lime wedges.
Ingredients
Tap one to check it off
Instructions
- Prepare the tuna: In a bowl, combine the diced tuna, lime juice, olive oil, jalapeño, cilantro, and red onion. Season with salt to taste. Cover and refrigerate while preparing the mango and avocado.
- Prepare the mango: In a separate bowl, toss the diced mango with the lime juice and a pinch of salt.
- Prepare the avocado: In a separate bowl, gently toss the diced avocado with the lime juice and a pinch of salt.
- Assemble: Set a 3-inch ring mold on a serving plate. Press the mango into the bottom third and smooth the top. Add the tuna mixture as the middle layer and smooth the top. Finish with the avocado as the top layer, pressing gently. Carefully lift the mold straight up to reveal the stack. Repeat for the second stack.
- Garnish with cilantro leaves and serve immediately with lime wedges.
Ingredients
Tap one to check it off
Instructions
- Prepare the tuna: In a bowl, combine the diced tuna, lime juice, olive oil, jalapeño, cilantro, and red onion. Season with salt to taste. Cover and refrigerate while preparing the mango and avocado.
- Prepare the mango: In a separate bowl, toss the diced mango with the lime juice and a pinch of salt.
- Prepare the avocado: In a separate bowl, gently toss the diced avocado with the lime juice and a pinch of salt.
- Assemble: Set a 3-inch ring mold on a serving plate. Press the mango into the bottom third and smooth the top. Add the tuna mixture as the middle layer and smooth the top. Finish with the avocado as the top layer, pressing gently. Carefully lift the mold straight up to reveal the stack. Repeat for the second stack.
- Garnish with cilantro leaves and serve immediately with lime wedges.
Notes
Use only sushi-grade or sashimi-grade tuna, kept well chilled until assembly, since this dish is served raw. Assemble just before serving -- the layers hold their shape better and the avocado won't discolor as much. No ring mold? A wide biscuit cutter, a trimmed can with both ends removed, or even a small measuring cup works the same way.