Pistachio + Tuna Tartare

Pistachio + Tuna Tartare



4-6 servings


12 ounces Fresh sushi grade ahi tuna #1 

1 tablespoon Finely chopped fresh Guindillas (or pepperonccini)

1 tablespoon Finely chopped capers

1 teaspoon Dijon mustard

1-1/2 teaspoons Fig paste (or jelly)

1/4 teaspoon Worcestershire sauce

1 medium Avocado

Freshly squeezed Lemon juice of 1/2 lemon

1/4 teaspoon Kosher salt

Freshly ground Black pepper to taste

1 cup Shelled pistachios, coarsely chopped

6 Fresh basil leaves, finely sliced in thin ribbons

3.25” diameter x 1.25” tall Ring mold

1 tablespoon Extra virgin olive oil

Frisée or chopped herbs to garnish


Chop the tuna into 1/4-inch dice and place in a large bowl. Cover with plastic wrap; set aside in a refrigerator.

In a small bowl, combine the guindillas, capers, mustard, fig paste and Worcestershire sauce; set aside. Halve the avocado, remove pit, and scoop the flesh into a bowl. Add the fresh lemon juice, salt, and pepper to taste. Mash the ingredients together with a fork, keeping the texture slightly chunky. Stir the pistachios and basil into the mashed avocado until thoroughly combined.

Using a mold, place equal layers of the avocado mash in the bottom of each individual mold (should fill each one about 50%)

Transfer pepper mixture into the bowl with the chopped tuna.  Add extra virgin olive oil and salt and pepper to taste. Using a fork, fold the ingredients together until evenly dispersed.

Fill the remaining space in each mold with equal parts of tuna tartare.

To Plate
Using a flat spatula, invert each mold onto a plate.  Drizzle each serving with drops of extra virgin olive oil and garnish with frisée or chopped herbs.

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