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A close-up of a gourmet dish featuring a round stack of finely diced raw fish layered with avocado and herbs, topped generously with golden brown caviar.

Tuna Tartare with Caviar

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This Tuna Tartare with Caviar combines cubed sushi-grade tuna with citrus, soy, and umami-packed seasonings, layered over creamy avocado. Good as a two-person appetizer or an elegant solo dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2
Course: Appetizer
Cuisine: Japanese-inspired
Calories: 709
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ¾ lb tuna sushi grade
  • 1 avocado
  • 1 tablespoon capers chopped
  • 1 teaspoon cilantro chopped
  • ½ tablespoon sesame oil
  • ½ tablespoon mirin
  • ½ tablespoon soy sauce
  • 1 teaspoon yuzu kosho
  • 1 lime zested
  • Golden goat caviar to garnish

Equipment

  • Chefs knife
  • Spoon or offset spatula
  • Microplane or zester
  • Small ring mold or biscuit cutter
  • Mixing bowl
  • Cutting board

Method
 

  1. Roughly chop the capers and set aside.
  2. Cut the avocado in half. Press each half gently through a cooling rack into a bowl to create an even, cubed texture. Set aside.
  3. Slice the tuna against the grain into ¼-inch thick slices. Then cut those slices into ¼-inch strips, and dice into ¼-inch cubes. Place into a separate bowl.
  4. Add sesame oil, mirin, soy sauce, chopped capers, yuzu kosho, and lime zest to the tuna. Gently fold everything together until evenly combined.
  5. Using a ring mold on your serving plate, layer the bottom with mashed avocado, followed by a layer of the tuna mixture. Repeat until you reach the top.
  6. Carefully remove the mold and top with a generous spoonful of golden goat caviar. Serve immediately.

Nutrition

Calories: 709kcalCarbohydrates: 22gProtein: 70gFat: 40gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 23gTrans Fat: 0.01gCholesterol: 122mgSodium: 1548mgPotassium: 1596mgFiber: 14gSugar: 4gVitamin A: 505IUVitamin C: 20mgCalcium: 90mgIron: 7mg

Notes

Storage: Assemble and serve this the same day. Sushi-grade tuna and dressed avocado don't hold well once combined, so there's no good make-ahead version. If you want a head start, dice the tuna and mix its dressing, and mash the avocado, then keep both covered and cold separately until you're ready to layer and top with caviar.

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