avocado, ginger, rice wine vinegar, Salmon, sesame oil, soy sauce, Tuna, wasabi
This is a terrific lunch or first course. I serve it as is, or smeared on crackers or toasts. It’s delicious, light, and has a lovely texture; sort of silky on the tongue. If you like sushi, you’ll love this mixture. Absolutely fresh tuna and salmon are imperative, just as they are with sushi. I dice both kinds of the fish into fine pieces, about the size of green peas. Feel free to use either all salmon or all tuna, if you wish. But, use whatever looks the best and freshest.
And I added a diced avocado, tool You know, just because avocado will add a creamy aspect and it’s, well just delicious. Texturally speaking, it contributes nicely to that silky mouth-feel and the “buttery” flavor compliments the richness of both the salmon and the tuna, but doesn’t overpower either. It’s a win-win. Next time I think I will try mashing the avocado with the dressing ingredients and fold it all together with the salmon and tuna.
Add the seasonings to the diced fish, fold together with the dressing ingredients. Cover and chill for at least 1 hour. To serve, I pack into a mold; I use a ramekin. Rinse it with cold water before packing the salmon/tuna mixture in; this helps it unmold more easily.
Tuna, Salmon and Avocado Tartare
- 1/2 pound extremely fresh salmon fillet, skin removed
- 1/2 pound extremely fresh tuna
- 1 tablespoon lower-sodium soy sauce
- 1-2 teaspoons water
- 1-2 teaspoons sesame oil
- 1-2 teaspoons rice vinegar
- 1 teaspoon freshly grated ginger
- 1 teaspoon wasabi powder mixed with 1 teaspoon water
- 1/8 teaspoon garlic granules
- small pinch sugar
- pinch kosher salt
- 1 tangerine, rind removed and pulp diced finely
- 5 cherry tomatoes, finely diced
- 2 teaspoons very finely minced fresh cilantro
- 1 tablespoon finely minced red onion or finely minced chives
- few drops fresh lime juice, to taste
- pinch of kosher salt
- toasted sesame seeds
- cilantro sprigs
Dice the salmon and tuna into 1/4-inch pieces; place in a medium sized bowl. Add the remaining ingredients, except the garnish ingredients. Stir gently to blend. Taste and correct the seasoning to your liking. Cover and chill for at least 1 hour.
For the garnish: Combine the diced tangerine, cherry tomatoes, cilantro, onion and some fresh lime juice. Sprinkle with the salt; toss to combine the mixture. Set aside.
To serve, pack 1/2 cup into a ramekin or use an ice cream scoop and unmould onto a serving plate. Place 2-3 teaspoons of the garnish mixture on top of the mound, sprinkle with sesame seeds and a sprig of fresh cilantro. Serve immediately with toasted wonton skins, regular or rice crackers.
NOTE: Add additional wasabi if you wish. Sometimes I use orange juice instead of the water indicated and add some lemon or orange zest. This is a great summer supper dish, but it’s also a great appetizer anytime.
Tuna, Salmon and Avocado Tartare Recipe©Marcia Lahens 2016. All rights reserved.
You can place a dollop of this lovely mixture on top of a bed of greens dressing with an Asian Vinaigrette and slices of avocados. Or place a dollop on a cracker…what nice little bite!