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Recipe by Estee Kafra

Tuna Tartare With Mango and Lime

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Tuna Tartare With Mango and Lime
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Pescatarian - Gluten Free - Paleo - Low Carb - No Refined Sugar

Fresh and light flavors, and very easy to throw together. That’s the way we like appetizers in our house. It also works just as well with salmon or flounder.

Ingredients

Tuna Tartare With Mano and Lime

  • 1 pound (450 grams) fresh tuna, cut into 1/2-inch (1-centimeter) cubes

  • Bartenura Olive Oil, for drizzling

  • salt, to taste

  • pepper, to taste

  • juice and zest of 1 lime

  • 1 and 1/2 tablespoons finely chopped red onion

  • 1 teaspoon Gefen Ground Ginger (optional, but recommended)

  • small handful coriander leaves, coarsely chopped (reserve a few for garnish)

  • 1/2 cup finely cubed mango (see note)

Guacamole

  • juice and zest of 1 lime

  • 1 and 1/2 tablespoons finely chopped red onion

  • small handful coriander leaves

Wine Pairing

Barons de Rothschild Rimapere Sauvignon Blanc 2021

Directions

Prepare the Tuna Tartare WIth Mango and Lime

1.

Place the diced tuna into a bowl with a generous splash of olive oil, some salt and pepper, the lime juice and zest, the onion, the ginger, and the coriander. Mix gently and add the mango. Mix gently but thoroughly and chill until needed (up to one day before serving).

2.

To make the guacamole, scoop the avocado flesh into a bowl. Mash well until smooth, then season with olive oil, salt, and pepper. Stir in the lime juice and zest, onion, and coriander. Mix well until evenly combined.

3.

To serve: Place a ring mold on each plate and half-fill with guacamole. Top with the tartare. Remove the molds and garnish with the reserved coriander leaves. (If you don’t have a ring, you can just do a scoop of avocado, flatten it out, and top with the tuna mixture.)

Tips:

Put your tuna in the freezer for about an hour before you cut it. It will be easier to get a nice dice if you cut while very cold.

Notes:

Try to find a mango that’s not too hard and not too ripe, so that it will keep its shape nicely.

Credits

Photography by Felicia Peretti
Food and Prop Styling by Goldie Stern

Recipe tags

Estee Kafra fish appetizers kosher for passover limes mangos Pesach tuna
Tuna Tartare With Mango and Lime

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