Layered Tuna Tartar

Blumie Heinemann Blumie Heinemann
Leave a review
3
Medium Low Fat Low Carb Pescatarian Parve

Contains: Sesame, Soy, Gluten

Directions

Prepare the Layers

  1. Whisk together wasabi powder and water. Add remaining dressing ingredients and set aside.

  2. Toss diced tuna with oil, mustard, salt, and pepper. Set aside.

  3. Season avocado with salt and pepper, to taste.

Assemble

  1. Place a deep cookie cutter of any shape in the center of a plate. Layer avocado, mango, and tuna, pressing down each layer.

  2. Gently remove cookie cutter from the tower and garnish with crispy onions, black sesame seeds, and sprouts.

  3. Drizzle with some of the dressing before serving. (You will have extra dressing.)

Suggested Recipes

Explore

avocadoes avocados dairy free elegant fish fresh tuna homemade honey layered layers mangoes mangos
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

1 Comment

Chaya Strulovic •

make in advance? Hi,

I'd like to make this for shvuos. Can the dressing be made in advance? how long does sushi grade tuna stay fresh in the fridge?

Raquel Malul Kosher.com Team •
Reply to Chaya Strulovic

Yes, the dressing can be made in advance. I would not keep sushi grade tuna in your fridge for more than a day. However, it is much better to eat it the day that it is bought!