Gusto TV Avocado and Tuna Tartare Recipe

Avocado and Tuna Tartare Recipe

This Avocado and Tuna Tartare recipe brings together sushi‑grade tuna, creamy avocado, bright citrus, and a bold wasabi‑ginger sauce for a refreshing, restaurant‑style appetizer perfect for warm weather dining, elegant gatherings, or light weeknight meals. Featured on A Is For Apple 2, this recipe highlights the buttery richness of avocado paired with fresh tuna, layered with zesty lime, sesame, and aromatic chili oils to create a flavourful tartare that’s easy to prepare at home.

The Inspiration

Inspired by Japanese and Pacific coastal flavours, this dish reflects Robert Jewell’s approach to modern, clean, ingredient‑driven cooking. Avocados—one of the stars of this episode—provide a creamy counterpoint to the firm texture of sushi‑grade tuna, while wasabi, lime, and sesame echo classic Japanese sashimi pairings. The avocado‑wasabi sauce adds richness and heat, functioning as both garnish and flavour base, enhancing the freshness of the fish without overpowering it. This tartare embodies the balance of brightness, creaminess, and heat that viewers love from A Is For Apple 2, offering a dish that feels both sophisticated and accessible.

Ingredients

Avocado-Wasabi Sauce

½ avocado
1 teaspoon (5ml) minced ginger
1 garlic clove, minced
1 tablespoon (15ml) rice vinegar
½ tablespoon (8ml) wasabi paste
1 tablespoon (15ml) soy sauce
1 teaspoon (5ml) chili oil
1 teaspoon (5ml) sesame oil
½ teaspoon (3ml) salt
1 tablespoon (15ml) lime juice

Method

Place all ingredients in a food processor and blend until smooth.
Reserve for plating.

Ingredients

Avocado Tuna Tartare

1lb. (450g) sushi-grade tuna
1 tablespoon (15ml) sliced red onions
2 tablespoon (30ml) fresh lime juice
1 tablespoon (15ml) sesame seeds
1 teaspoon (5ml) sesame oil
1 teaspoon (5ml) soy sauce
1 avocado, peeled, pitted, and chopped into bite-sized pieces
2 tablespoons (30ml) green onions, finely chopped
Salt and pepper
Avocado-wasabi sauce (see recipe)

Method

While you are prepping the other ingredients, put tuna in freezer to keep cold.
In a medium-sized mixing bowl, combine red onions, lime juice, sesame seeds, sesame oil and soy sauce.
Remove tuna out of freezer and cut into bite-sized pieces. (Tuna should be easier to cut since it has been kept cold.)
Add pieces of tuna and avocado to mixing bowl and stir to combine. Be careful not to stir too vigorously as this will mash the avocado.
Season with salt and pepper.
Refrigerate for 15-20 minutes to infuse flavors.
Smear avocado-wasabi sauce on a presentation plate of your choice.
Add avocado tuna tartare to plate.
Garnish with green onions and serve immediately.

Serving Suggestions

Avocado and Tuna Tartare is perfect as a refreshing appetizer or a light main. Serve it with taro chips, wonton crisps, crostini, or cucumber slices for added crunch. For a more elegant presentation, use a ring mold to form neat towers of tartare. This dish pairs beautifully with chilled white wines such as Sauvignon Blanc or Riesling, as well as crisp lagers or sparkling water with citrus.

For a full meal, pair it with seaweed salad, miso soup, or lightly dressed greens. Its bright flavours and delicate textures make it ideal for summer gatherings, outdoor dining, or modern dinner parties.

Final Thoughts

This Avocado and Tuna Tartare recipe blends creamy avocado, fresh tuna, and bold Japanese‑inspired aromatics into a dish that celebrates balance, simplicity, and freshness. Host Robert Jewell brings a modern twist to the classic tartare, using wasabi‑lime dressing and sesame notes to elevate the natural flavours of sushi‑grade tuna. Whether enjoyed as a light appetizer or a main course, this dish offers vibrant colour, contrasting textures, and clean, refreshing flavour. It’s a perfect example of how a few high‑quality ingredients can create a show‑stopping plate in under 30 minutes.

Find more recipes from A is for Apple here!