Directions 7 steps | 25 Minutes
Dice the raw tuna with a sharp knife.
In a large mixing bowl, combine the diced tuna, chives, ponzu, Sriracha and mayo. Mix well with a spoon. Set aside.
In a separate bowl, combine the diced avocado, lime juice and a pinch of salt. Set aside.
Assemble the tuna tartare. Place a round cooking ring in the center of the plate. Using a small spoon, transfer the avocado mixture into the cooking ring until halfway filled.
Transfer the tuna mixture evenly on top of the avocado.
Remove the ring and garnish with the fish eggs on top of the tuna tartare.
Serve immediately as is or paired with sesame crackers. Enjoy!
- For the ponzu sauce, Kikkoman brand is preferred.