Toro Tartare w/ Caviar

Sushi-grade tuna toro gets diced into ¼-inch cubes and mixed with sesame oil, soy sauce, capers, and yuzu kosho, then layered in a plating ring with pressed avocado and crispy shallots, finished with lime zest and roe caviar.

Why You'll Love Toro Tartare w/ Caviar

The avocado gets pressed through a cooling rack instead of mashed, which keeps it smooth without turning it to paste. The tuna is barely dressed with sesame oil, soy sauce, capers, and yuzu kosho so the fish stays the focus, and a plating ring stacks it into neat layers.

Tips and Tricks

• Use the freshest sushi-grade tuna toro you can find for the best silky texture and flavor.
• Press avocado through a cooling rack to create a smooth, creamy base without mashing.
• Gently mix the tuna with seasonings to keep the cubes intact and maintain texture.

Variations

• Use salmon belly instead of tuna toro
• Add a drizzle of spicy mayo for heat
• Top with extra eel sauce for sweetness

Substitutions

• Tamari instead of soy sauce (gluten-free)
• Minced jalapeño and lime zest for yuzu kosho
• Pickled ginger as a garnish alternative

Best served with

• Light pickled ginger
• Crisp sake
• Dry white wine like Sauvignon Blanc
• Seaweed salad

How to Store Leftovers

Best eaten fresh. If necessary, cover tightly and refrigerate for up to 12 hours, but expect some browning of the avocado and slight texture loss.

Common Questions

Toro Tartare w/ Caviar

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Creamy avocado and tuna toro combine in a vibrant tartare layered with crispy shallots and bright yuzu kosho notes. A luxurious bite bursting with umami and texture.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Appetizer

Cuisine: Californian, Japanese

Calories: 391

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 avocado
• 1 tablespoon capers roughly chopped
• ½ tablespoon sesame oil
• ½ tablespoon soy sauce or white shoyu
• 1 teaspoon yuzu kosho
• 1 tablespoon crispy shallots
• 1 teaspoon eel sauce
• 1 lime zested
• ¾ lb tuna toro sushi grade, cut into ¼ inch cubes
• Roe caviar for garnish

Equipment

• Small prep bowlPlating ring (2.5-3 inch diameter)Sharp knife
• Plating ring (2.5-3 inch diameter
• Sharp Knife

Method

 

1. Roughly chop capers and set aside.
2. Split avocado and press each half gently through a cooling rack over a prep bowl to create a smooth base layer.
3. Slice tuna toro against the grain into ¼ inch slices, then into ¼ inch strips, and finally dice into ¼ inch cubes. Place in a bowl.
4. Add sesame oil, soy sauce (or white shoyu), chopped capers, and yuzu kosho to the tuna. Gently mix until well combined.
5. Using a small plating ring, layer the bottom with pressed avocado. Add a layer of seasoned tuna, then sprinkle crispy shallots. Repeat layers until the ring is full.
6. Finish by topping with lime zest and a generous spoonful of roe caviar. Carefully remove the plating ring and serve immediately.

Nutrition

Calories: 391kcalCarbohydrates: 18gProtein: 5gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gSodium: 738mgPotassium: 997mgFiber: 14gSugar: 2gVitamin A: 305IUVitamin C: 20mgCalcium: 29mgIron: 1mg

Notes

Storage: this is a raw tuna tartare, so season and plate it right before serving. Keep the toro well chilled and buy it the day you plan to eat it, don't store it mixed with the seasonings or dressed in advance.

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