By: Adapted from www.jamesbeard.org

With creamy avocado, juicy mango, lime, and cilantro, this version of tuna tartare is unmistakably tropical.

Time: Preparation 10 mins
Cooking 20 mins

Serving: 6 Servings

Ingredients

  • 2 c vegetable oil
  • 0.5 c all-purpose flour
  • 1 shallot
  • salt
  • 0.25 cn soy sauce
  • 2 T rice vinegar
  • 1 T fish sauce
  • 1 T peanut oil
  • 2 T sugar
  • 1 lb tuna
  • 1 avocado
  • 1 mango
  • 1 jalapeno
  • 2 T minced red onion
  • 2 T chopped cilantro leaves
  • 1 t crushed red pepper flakes
  • 1 lime

Preparation

In a large, heavy pot, heat the oil to 300℉. Line a plate with paper towels.

Place the flour in a large shallow bowl and dredge the shallots in the flour, shaking off excess. Add the shallots to the oil and cook about 1 minute, just until they turn golden brown. Use a slotted spoon to transfer to the paper towel-lined plate. Season with salt.

In a small bowl, combine the soy sauce, rice vinegar., fish sauce, peanut oil, and 2 tablespoons of sugar. Whisk until the sugar is dissolved.

In a large bowl, combine the tuna, avocado, mango, jalapeno, red onion, chopped cilantro, crushed red pepper flakes, and 2 tablespoons of the fried shallots. Gently toss to combine, then drizzle with the lime juice and 1/4 cup of the dressing. Season with salt and sugar to taste, and toss again.

Serve topped with the rest of the fried shallots and more cilantro leaves.

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