Tuna Tartare

 

For my birthday many years ago, my husband took me out to a sushi fusion place that served tuna tartare.  We have been obsessed with it ever since!  We order it everywhere we go, but it has been hard to enjoy with my food allergies.  I had the best one while on my trip in SoCal this past week, but I have been paying for it with a bad bout of eczema.  Urgh!

I wanted to recreate the recipe in an allergy friendly way so that I can enjoy this dish without having to be locked up in a dark room.  I tried it out last night and my husband seemed to like it! 

Tuna Tartare

1 avocado
1 clove minced garlic
1 teaspoon lemon juice
1 lb sashimi grade tuna diced
2 tablespoons olive oil
1 tablespoon chopped scallion

Base Sauce:
1 tablespoon gluten free soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1 tablespoon olive oil
1 tablespoon lemon juice

Topping:
2 tablespoon eggless mayonnaise
1 tablespoon dijon mustard
2 cloves minced garlic

Mix base sauce and topping in separate bowls and set aside.  Mix avocado, garlic, and lemon juice and set aside.  Mix diced tuna with olive oil and scallion.

To plate this dish, pour base sauce on the bottom of the plate.  Pile avocado in the middle and layer the tuna mixture on top.  Dollop mayonnaise topping on top of the tuna. 

After admiring the pretty presentation, mix everything together and serve with potato chips.