Tuna Tartare with Avocado and Focaccia

5 from 6 votes
Prep Time 45 minutes
Cook Time 40 minutes
Rest Time 30 minutes
Total Time 1 hour 55 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 267 kcal


For the tuna tartare:

  • 250 g Tuna fillet
  • 150 g Spring onion
  • 30 g Fresh ginger root
  • 1 Pc. Lime
  • 2 tbsp Sambal Oelek
  • 3 tbsp Oil
  • Salt pepper

For the focaccia bread:

  • 1 cube Yeast
  • 320 ml Warm water
  • 500 g Flour 550
  • 2 tsp Salt
  • 0,5 tsp Sugar


Tuna Tartar:

  • Finely dice the tuna and chill. Clean the spring onions, finely dice the white and light green. Peel the ginger and grate finely. Rinse the lime with hot water and rub the peel off. Then squeeze the lime, measure out 2 tablespoons of juice. Mix the spring onion cubes, the ginger, the lime zest and the lime juice with the sambal oelek and oil.
  • Just before serving, mix the tuna with the marinade, let it steep for 5 minutes and season with salt and pepper if necessary.

Focaccia bread:

  • Crumble the yeast cube and knead with water, flour, salt and sugar. Let it rise for about 30 minutes. Then shape into bread, brush with olive oil and sprinkle with sea salt. Bake at 180 degrees for about 40 minutes.


Serving: 100gCalories: 267kcalCarbohydrates: 8.1gProtein: 1.7gFat: 25.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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