Tofino Tuna Tartare

We ate amazing fresh fish and seafood in Tofino on the coast of British Columbia, Canada.


  • Tartare
    6 oz albacore tuna
    4 tbs truffle vinaigrette
    2 tbs extra virgin olive oil
    3 tbs finely diced cucumber
    2tsp finely chopped shallots
    salt and pepper to taste

    Avocado puree
    1 semi ripe avocado
    juice of half of 1 lime
    salt and pepper to taste

    Truffle vinaigrette
    50 ml rice vinegar
    100ml fresh squeezed
    lemon juice
    120 ml soy sauce
    30 ml truffle oil
    150 ml olive oil
    150 ml grape seed oil
    2 tbs Dijon mustard


  1. Truffle vinaigrette Place all ingredients except for oils in a blender. Turn blender on high speed and slowly add oils to create an emulsion. Cool in fridge and place in an airtight container. It will keep for up to 3 months in a cold environment
  2. Avocado puree Peel and dice avocado. Buzz Avocado and lime juice with a hand blender until it's super silky smooth. Add salt to taste. Store in the fridge in an airtight container. (It's a good idea to place plastic wrap directly in contact with the avocado so it doesn't oxidize.)
  3. Tuna tartare Dice tuna and cucumber into inch pieces and set aside. Chop shallots super fine. Place all ingredients in a small bowl and mix carefully to not bruise the tuna. Check for seasoning and add salt if needed.
  4. Plating Smear avocado on a plate and place tuna in a ring mold. Garnish with some organic greens dressed with some extra virgin olive oil and salt. Serves 2 people.
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