A fresh and flavorful tuna tartare made with finely diced tuna, delicate herbs, and a zesty citrus dressing, finished with crispy shallots and creamy avocado. Perfect as an elegant appetizer or light meal.
Cut the tuna into small, uniform cubes. If using pre-cut tuna pieces, chop them into smaller pieces.
Finely chop the shallots; perfect uniformity is not necessary.
Slice the chives (or shallots and cilantro) very thinly—thinner is better.
Rinse the cilantro in water to remove any dirt, pat dry, and pluck the leaves by hand to avoid a slimy texture—do not chop.
Roughly chop the capers into larger pieces.
Prepare small amounts of seasonings: half a teaspoon of Dijon mustard, one teaspoon of olive oil, half a teaspoon of soy sauce (dark and low-sodium preferred), and about a quarter teaspoon of sesame oil.
Mix these seasonings together and chill in the refrigerator.
Fry the thinly sliced shallots in oil over medium-low heat at about 150 °C (300 °F) until bubbling, then let them drain slightly and strain.
Just before serving, dice the avocado to prevent browning.
You can toss the avocado with lime juice to keep it fresh or gently mix it into the tuna.