Tuna Tartare with Avocado and Fresh Corn Salad

Our younger son loves tuna – our older son is a salmon fan. The key to success with this recipe is to purchase sushi grade tuna. The original recipe came from Bon Appetit, and was for an appetizer. We served this with Japanese rice and Fresh Corn Salad, as a weeknight dinner.

Tuna Tartare with Avocado

This recipe is fairly simple; the key to a delicious meal is high quality, sushi grade tuna. The original recipe from Bon Appetit was for an appetizer; with Japanese rice and a side dish of Sweet Corn Salad, this easily becomes dinner.
Prep Time30 mins
Course: Main Course
Cuisine: Asian
Keyword: avocado, dairy-free, tuna
Servings: 4
Calories: 250kcal



  • 2 tsp finely grated lime zest
  • 2 tbsp fresh lime juice
  • 1 tbsp coconut sugar
  • 2 tbsp gluten-free soy sauce plus 2 tsp
  • 2 tbsp rice vinegar
  • 2 tbsp grated peeled ginger


  • 10 oz sushi-grade tuna albacore or bigeye, minced
  • 2 tbsp extra-virgin olive oil
  • 1 tsp serrano chili minced
  • 1 tsp green onion minced
  • Kosher salt to taste
  • 1 avocado


  • Prepare dressing: Combine lime zest, lime juice, sugar, and 2 tablespoons of water in a small saucepan. Bring to a boil; remove from heat. Cover and let cool completely. Strain through a sieve into a medium bowl. Whisk in the soy sauce, vinegar, and ginger to blend. You can make the dressing up to 2 days ahead. Cover and chill while you prep the tuna.
  • Prepare tuna: Toss the tuna with 1 tablespoon of olive oil in a medium bowl; add the chili and green onion, and season lightly with salt.
  • Scoop the avocado into another bowl and mash it coarsely with remaining the remaining tablespoon of olive oil. Season with salt.
  • To serve, add a serving of Japanese rice into 4 bowls. Divide the avocado and add. Top each with 1/4 of the tuna mixture. Spoon dressing over and enjoy!


We use coconut sugar in place of cane sugar in most recipes. It’s golden colored but less moist than brown sugar, and it has a wonderful aroma.

Fresh Corn Salad

This recipe comes from Ina Garten by way of the Food Network; we added bell pepper to our version and omitted the shallot. Such a delicious and simple prep for fresh summer corn!
Servings: 4
Calories: 346kcal


  • 5 ears corn shucked
  • 1 bell pepper chopped fine
  • 4-5 green onions minced
  • 1 jalapeno minced
  • 3 tbsp cider vinegar
  • 3 tbsp extra-virgin olive oil
  • 1/2 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup fresh basil leaves julienned


  • In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.
  • Drain and immerse it in cold or ice water to stop the cooking. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
  • Toss the kernels in a large bowl with the green onions, bell pepper, jalapeno, vinegar, olive oil, Kosher salt, and freshly ground black pepper.
  • Just before serving, toss in the fresh basil. Can be served cold or at room temperature.

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