This Paleo Spicy Tuna Tartare recipe is made with sashimi-grade Ahi tuna, cucumber, hass avocadoes, and wakame seaweed and is seasoned with red chili paste, chili peppers, coconut vinegar, maple syrup and coconut aminos! It’s easy and fast and requires no cooking at all! I love sushi, but now that we don’t really eat rice (unless it’s a cheat moment), I don’t get to eat it very often. This is my solution. If you don’t like it too spicy (which would be funny, as that is the point of this recipe), just dumb down the bird’s eye chili peppers and you’ll be just fine.
Well, it sure has been one busy week! Since my car was all jacked up and in the shop, I’ve been carpooling with Angel for the last 2 weeks…which I love and hate. I love being able to hang out with Angel and start and finish the day with him, but I hate being stranded, working 11-12 hour days, not getting home early enough to cook, and not having a car. It was supposed to be done today, but who knows if that’s really what’s happening… sigh… why is it that bad things always happen to only new stuff? Get a new pair of shoes? Scuffed, immediately. New Car? Someone will wreck into it. Life is sometimes like that.
Recipe: Paleo Spicy Tuna Tartare
- 4 Sashimi-grade Ahi Tuna Fillets
- 1 cup Cucumber
- 3 Hass Avocados
- 1 cup Wakame Seaweed
- ¼ cup Paleo Mayo
- 3 tsp Roasted Red Chili Paste
- 3 Bird’s Eye Chili Peppers
- ½ tsp Sesame Oil
- 1 Tbsp Coconut Vinegar
- 2 Tbsp Maple Syrup
- 1 Tbsp Coconut Aminos
- ½ tsp fresh Ginger
- ½ tsp Coarse Sea Salt
- Just a quick note, the tuna really needs to be sashimi-grade. If not, we take no responsibility if you eat unsafe raw fish. Fresh is always important.
- In a food processor or blender, combine the Paleo Mayo, roasted red chili paste, chili peppers, sesame oil, coconut vinegar, maple syrup, coconut aminos, ginger, and ¼ tsp sea salt. Blend until well incorporated. Don’t have a blender or food processor? No worries, just mince the chili peppers and ginger as fine as you can get them.
- Reserve ½ cup of the sauce you just made and put the rest in the refrigerator. We like to put this reserved sauce in a squeeze bottle, then refrigerate it…that way, we can make pretty designs like they do at the sushi restaurant…but that’s just us.
- Next, peel and de-seed the cucumbers, then dice both the cucumbers and avocados. Mix in the remaining ¼ tsp coarse sea salt and press into the dish of your choice. For us to get that nice shape in the image, we use a spring form pan.
- Remove the tuna from the refrigerator and cut a couple of beautiful pieces for the top – we shoot for ¼” thick. Set those aside and dice the rest of the tuna into very small chunks. Once diced, mix the tuna with the spicy sauce and then press it over the avocado/cucumber mixture.
- Top with your beautiful tuna slices and refrigerate until ready to serve. We like to rehydrate a little Wakame seaweed to garnish and pop the tuna out of the tin just before serving.
Preparation time: 15 minute(s)
Number of servings (yield): 6
This recipe is great with our Paleo Japanese Clear Soup!