Seared Ahi Tuna and Avocado Tartare

BATON ROUGE, La. (WAFB) - If you are looking for a “cooked” fish tartare dish, this fresh and spicy dip will definitely do the trick! It’s quick, easy yet sophisticated; it will impress everyone at any occasion!

Prep Time: 20 Minutes

Yields: 2 Cups

Ingredients:

• 1 (6-ounce) ahi tuna steak
• 3½ 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
• ⅓ cup chopped fresh cilantro
• ⅓ cup chopped red onions
• ¼ cup fresh lime juice
• 2 tsps chopped fresh oregano

Method:

Place a small, heavy skillet over high heat for 2 minutes. Brush tuna with ½ 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.

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