Tuna and avocado are dressed in a zesty lime dressing to make a no-cook first course.
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Adapted from Martha Rose Shulman.
- 1 pound sushi grade yellow fin tuna, cut into 1/2-inch pieces
- 1 avocado, cut into 1/4 pieces
- 1/2 cup diced red onion
- 1 clove garlic, minced
- 1 tablespoon capers
- 1/2 cup fresh lime juice
- 1/3 cup chopped cilantro
- Salt and pepper
Place onion in a small bowl and cover with cold water. Let onion sit for five minutes then drain and pat dry.
In a large bowl, combine avocado, garlic, onion, capers, and lime juice.
Add tuna to bowl and toss gently to combine. Cover bowl with plastic wrap and let sit in refrigerator for 15 minutes.
Sprinkle tartare with cilantro and season with salt and pepper to taste.