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Parve
Easy
8 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
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.
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)
2 ripe avocados
Bartenura Olive Oil, to taste
salt, to taste
pepper, to taste
juice and zest of 1 lime
1 and 1/2 tablespoons finely chopped red onion
small handful coriander leaves
Barons de Rothschild Rimapere Sauvignon Blanc 2021
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).
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.
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.)
Photography by Felicia Peretti
Food and Prop Styling by Goldie Stern
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