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A neatly layered stack of diced avocado and raw fish topped with black caviar, garnished with finely grated herbs, served on a beige ceramic plate.

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
Total Time 15 minutes
Servings: 2
Course: Appetizer
Cuisine: Californian, Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

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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