Prep Time: 20 Minutes
Yields: 2 Cups
If you are looking for a "cooked" fish tartare dish, this sophisticated, fresh and spicy dip will definitely do the trick!
1 (6-ounce) ahi tuna steak
3 and 1/2 tbsps extra virgin olive oil, divided
salt and black pepper to taste
1 large avocado, peeled, pitted and diced
1 serrano chile or jalapeño chile, seeded, deveined and minced
1/3 cup chopped fresh cilantro
1/3 cup chopped red onions
1/4 cup fresh lime juice
2 tsps chopped fresh oregano
Place a small, heavy skillet over high heat for 2 minutes. Brush tuna with 1/2 tablespoon oil then sprinkle with salt and pepper. Place in heated skillet and sear until brown on outside and almost opaque in center, about 3 minutes per side. Remove tuna from skillet, let cool and dice finely. Transfer fish to a medium bowl then add all remaining ingredients, stirring to mix. Season tartare to taste with salt and pepper and chill in refrigerator. Serve as a dip with tortilla chips or baguette rounds.