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Tuna Tartare

tuna.jpgRaw tuna and avocado make a great pairing of flavours. Jan Hansen, executive chef at Heritage Park, has a great recipe for Tuna Tartare with Avocado Aioli.


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Spicy Tuna Tartare with Avocado

Serves: 6-8


2 pounds sushi grade Ahi tuna cut into ¼ inch cubes

1 ripe avocado cut into ¼ inch cubes

2 tablespoons chives

4 tablespoons masago roe

1 teaspoon minced pickled ginger

zest of 1 lime + 1 teaspoon fresh lime juice

1 tablespoon Gochujang paste

2 tablespoons extra virgin olive oil

1 tablespoon sesame oil

1 teaspoon brown sugar

1 teaspoon kosher salt

1 tablespoon fresh cracked black pepper


Place all of the ingredients in a metal bowl and gently mix. Let set in the refrigerator for 20 minutes. Remove tartare from the fridge, stir again and serve.

Avocado Aioli

- 1 medium very ripe avocado
- 1/3 cup plain, fat-free Greek-style yogurt
- 1 tablespoon chopped basil
- 1 teaspoons minced garlic
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper


Combine the avocado, yogurt, basil, garlic, lemon juice, salt, and black pepper in a food processor and process until just smooth. Use immediately or store in the refrigerator.

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