2 Serves
48 Mins
Using a sharp knife, carefully dice the sashimi-grade tuna into small, uniform cubes and place them in a mixing bowl.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
25 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
120 µg / 400 µgCalcium
62 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
295 mg / 1,250 mgPotassium
857 mg / 4,700 mgSodium
881 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
9 g / 28 gSugar
0 g / 50 gSaturated Fat
5 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Dice the ripe avocado into cubes of a similar size to the tuna and gently fold them into the bowl.
Season the mixture with salt and pepper to taste, ensuring the ingredients are evenly coated.
If you prefer a seared crust, heat a small amount of avocado oil in a frying pan over high heat and sear the tuna cubes for 30 seconds per side, then remove immediately.
Plate the tartare immediately using a ring mold for a professional presentation and serve chilled or warm.
25
g95
g20
g
Yemeni
