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Tuna & Avocado Tartare

Inspired by an appetizer we enjoyed at a restaurant with a rooftop patio in St. Joseph, Michigan recently, we came up with our own version. They served the tuna on fried wonton wrappers, but we couldn’t find wontons easily (I’m guessing they carry them at the Asian Market in Castleton), so we served them on large pita chips and it worked out great. It makes a nice summer appetizer, but we ate them as our entrée that night.

Serves 2 - 3 as an entrée or 6 - 8 as an appetizer


3 tablespoons soy sauce 
2 tablespoons unseasoned rice vinegar 
1 tablespoon lemon juice 
1 teaspoon wasabi paste (more if you really like heat) 
3/4 teaspoon Asian sesame oil 
1/2 teaspoon mirin 
8 ounces sushi-quality ahi tuna, cut into 1/3” cubes 
1 medium avocado, cut into 1/3” cubes - ripe, but a little bit on the firmer side so it doesn’t mush up
toasted sesame seeds   
1/3 cup mayonnaise 
1 teaspoon wasabi (or to taste) 
plain pita chips


Mix the mayonnaise and 1 teaspoon wasabi to make a garnishing sauce. More wasabi can be added for more heat. Seat aside and chill. 

Mix the first six ingredients in a small bowl. Add tuna and avocado and stir gently to coat. Spoon tartare onto the pita chips, sprinkle with sesame seeds and chill before serving. 

Serve with a dollop of mayonnaise/wasabi cream on them. This made an excellent dinner along with a green leafy salad..