The top view shows a circular mold of tuna tartare at the center of a square white plate, vibrant with colors from the red tuna, the green avocado and cucumber, and the golden sesame seeds, specks of red chili and black sesame seeds scattered on top. Delicate drizzles of miso dressing artistically arc around the tartare, with small dots of wasabi mayo, signifying an bonafide culinary art piece.

Keto Japanese Tuna and Avocado Tartare

Name: Keto Japanese Tuna and Avocado Tartare
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 8 oz Ahi Tuna (sashimi-grade) cut into small cubes; 1 large Avocado ripe, cubed; 1 medium Cucumber seeds removed and finely diced; 2 Spring Onions thinly sliced; 1 clove Garlic minced; 1-inch piece Ginger peeled and finely grated; 2 tablespoons White Miso; 1 tablespoon Sesame Oil; 3 tablespoons Tamari sauce (gluten-free soy sauce); 1 teaspoon Wasabi powder mixed with a bit of water for paste; 2 tablespoons Mayonnaise (sugar-free); 1 tablespoon Black and white sesame seeds toasted; 1 small Red chili thinly sliced (optional); 2 tablespoons Extra-virgin olive oil; to taste Sea Salt

A light, flavorful tartare with a Japanese twist!

Category Main Course

Prep 25 minutes

Cook 0 minutes

Style Japanese

Technique Mixing

Diet Friendly Keto

Daily recipe · February 04, 2025

A little about this dish

This recipe features the aromatic mixture of ginger, garlic, and miso typically found in Japanese cuisine, while marrying it with the creamy richness of avocado, making this not only a keto-friendly dish, but also a culinary delight. The use of sashimi-grade tuna and fresh, seasonal vegetables gives this salad a delightful contrast of tastes and textures, while keeping it light and refreshing.

Ingredients (for 2)

Ahi tuna (sashimi-grade) — 8 oz — cut into small cubes
Avocado — 1 large — ripe, cubed
Cucumber — 1 medium — seeds removed and finely diced
Spring onions — 2 — thinly sliced
Garlic — 1 clove — minced
Ginger — 1-inch piece — peeled and finely grated
White miso — 2 tablespoons
Sesame oil — 1 tablespoon
Tamari sauce (gluten-free soy sauce) — 3 tablespoons
Wasabi powder — 1 teaspoon — mixed with a bit of water for paste
Mayonnaise (sugar-free) — 2 tablespoons
Black and white sesame seeds — 1 tablespoon — toasted
Red chili — 1 small — thinly sliced (optional)
Extra-virgin olive oil — 2 tablespoons
Sea salt — to taste

Preparation

Step 1 — 🥣🥢⏰

In a bowl, combine the tuna, avocado, cucumber, spring onions, garlic, ginger, miso, sesame oil, and 2 tablespoons of tamari sauce. Mix well and let it sit for 15 minutes for the flavors to blend.
Step 2 — 🥄🔥🍥

In a separate bowl, mix the wasabi paste with mayonnaise and remaining tamari sauce. Adjust the amount of wasabi to your taste.
Step 3 — 🍽️🍣🌶️

Arrange the tartare mixture on a plate using a circular mold. Drizzle with olive oil and sprinkle the toasted sesame seeds and, if using, red chili slices on top.
Step 4 — 🍴🍣🥰

Serve the tartare with a dollop of the wasabi mayo and additional mayo on the side.

A final fox tip

This is an adaptable recipe. You can replace tuna with other sashimi-grade fish like salmon or scallops or even go completely vegetarian with firm tofu. You can also swap the cucumber with other seasonal vegetables of your liking. For more heat, consider adding some chopped fresh jalapeño or serrano peppers. Feel free to involve kids in assembly of the dish, they'll have fun molding the tartare!