This served 2 with a little extra tuna left over.
For the Tartare:
8 oz Sashimi Grade tuna cut into small cubes.
1/2 cup diced cucumber
1/2 cup chopped cilantro
1/2 avocado cut into same size as the cucumber
1 Tbsp Sesame seeds
1.5 Tbsp lime juice
3 Tbsp Pup & The Pepper PawPaw Peach Habanero Sauce
1 Tbsp Sesame oil
4 Tbsp low sodium soy sauce
1/2 tsp powdered ginger (fresh if you have it)
1 Tbsp honey
2 green onions washed and finely chopped
2 Tbsp chopped fresh garlic
Mix all sauce ingredients in a bowl. You can make this ahead and refrigerate.
Carefully mix together the avocado, cucumber, cilantro, and lime juice, salt and pepper as to not mash the avocado. To add a little more spice you could add some crushed red pepper.
Pour the sauce over the tuna until the desired amount is added. If you like it saucy (we do) add it all.
Plating and serving:
You could really serve this any way you want. Put it in a dish and serve with salty chips, mould it with a ramekin or food mould (I use this one -http://shorturl.at/hxKR6)
If using a ring start with the cucumber mixture first and then layer the tuna on top. If using a ramekin start with the tuna so it stays on top when you remove it from the mould.
Pawpaw Peach Habanero around the tartare.
We served ours with chips from broad ripple chip company as well as sesame crackers.