1 tablespoon freshly squeezed sudachi juice, lime juice, or yuzu juice
1 tablespoon soy sauce
1/4 teaspoon kosher salt
1 tablespoon finely chopped red onion
1/2 celery stick, finely chopped
3/4cup English or Kirby cucumber, diced
1 avocado, peeled, pitted, and chopped into small bite size pieces
1/4cup microgreens or radish sprouts, chopped
Place the tuna on a cutting board that has been thoroughly cleaned. Using a sharp knife, chop the tuna into small cubes. Set aside.
Add the olive oil, rice vinegar, sudachi juice, soy sauce, and salt, to a bowl and whisk to combine.
Add the chopped tuna, red onion, and celery to the bowl, and mix well using a spoon.
Using round food molds: Place one on each serving plate. Divide the cucumber among the two molds and top with the avocado. Finish by topping with the chopped tuna tartare and gently press down. Gently remove the molds and top with microgreens. Serve.
Using ramekins: Divide the tuna tartare among two ramekins and top with avocado, and cucumber, and gently press down. Place a serving plate on top of each ramekin and gently flip them over. Top with microgreens and serve.
For any leftovers, refrigerate in an airtight container for up 2 days. It won’t taste as good though so I recommend enjoying this tartare fresh, the day you make it.