Bright citrus and impeccably fresh ahi tuna come together in this elegant, no-cook tartare, diced into clean little cubes and gently coated in a lime and orange juice dressing that lightly cures the edges while keeping the center silky and raw. A touch of grated ginger and toasted sesame oil adds depth, while scallion greens and a bit of jalapeño bring a little bite to every forkful. Fanned slices of ripe avocado provide a cool, buttery base for the tartare, finished with a scattering of lime zest and fresh cilantro for a fresh, herbaceous lift. It's built almost entirely on good olive oil, citrus, lean fish, and fresh produce, which makes it a natural, satisfying choice for a Mediterranean-style table. Light, vibrant, and ready in minutes, this is the kind of starter that feels special without any fuss.
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Place the diced tuna in a mixing bowl and refrigerate while you prepare the dressing.
In a small bowl, whisk together the olive oil, lime juice, orange juice, coconut aminos, grated ginger, sesame oil, and sea salt until combined.
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