Though you can find raw tuna paired with avocado on menus everywhere, this version from BLT Steak is worth making at home. It combines a sweet-hot sauce with crunchy shallots for a welcome variation.
What to buy:
The Monterey Bay Aquarium’s Seafood Watch program recommends avoiding bluefin tuna. Go for yellowfin instead; buy your fish from a reputable source, and let your fishmonger know that you will be serving it as tartare so he or she gives you a top-quality piece.
Dry wasabi powder can be found in gourmet groceries and Asian markets, or online. If you are having a hard time finding it, substitute prepared wasabi and omit the water.
Chef Tourondel uses mustard oil in this recipe, but it can be hard to find, so we used dry mustard powder in its place.
This recipe was featured in our 2007 no-cook story.
For the tuna tartare:
Beverage pairing: Neil Ellis Sincerely Sauvignon Blanc, South Africa. This Sauvignon has classic qualities of flinty minerality, fresh herbs, and a smack of gooseberry fruit. It’s sharp enough to bring definition to the creamy avocado and tartare, but not so much so as to overwhelm.