This simple Tuna Tartare with Avocado recipe is straight from Michelin Star restaurant, K&L Bistro in Sebastopol, California. A delicious combination of sushi grade Ahi Tuna, buttery avocado, chives with a drizzle of creamy sriracha dressing – I bet it will be the most delicious tuna tartare that you’ve ever tasted!
I remember ordering grilled halibut at a truck stop restaurant somewhere between Oregon and California when I was in college. Somehow I was surprised when it was rubbery and tasted, well, off. That experience taught me that confidence in menu choices is relative to the restaurant.
There aren’t many restaurants where I’m comfortable ordering absolutely anything on the menu, where I would just as soon not even look at the menu knowing that I’ll be wowed by whatever arrives at my table – this tuna tartare with avocado is the perfect example! K&L Bistro in Sebastopol, California is one of those restaurants. It’s not just that K&L has a coveted Michelin star or even that my beautiful sister Suzanna (Below, knock out, yes?) manages it. It’s that every dish I’ve tried from the K&L kitchen, no matter how unfamiliar, has delighted my tastebuds!
“K&L Bistro, owned by Karen and Lucas Martin, who share cooking duties, is a classic neighborhood restaurant in the French tradition. The food is both predictable and infinitely appealing, in the way that good French food always is. There are personal touches but none that eclipses the spirit of bistro cuisine. There’s no foam, no architectural presentations, no gymnastic combinations of flavors, just excellent ingredients prepared and presented by talented chefs at the top of their game.” ~Sonoma Uncorked
The first time we ate at K&L, my dad and sister treated us to a lavish assortment of dishes. Suzanna insisted that we try the tuna tartare with avocado and she’s a woman to know and a woman who knows, so of course we tried it. I dream of many K&L dishes when my tummy rumbles, but most of all I crave the tuna tartare.
The problem with this is that K&L is 500 miles and a mountain pass from my house.
During one of these cravings, I conjured the courage to ask Suzanna if Karen and Lucas might, please oh please, share their recipe with me and perhaps allow me to share it with you. Oh generosity! They agreed.
If you order this at K&L, it will come along with deep fried, black sesame seed studded pot sticker wrappers (delicious). Since I’m timid about deep frying in my own kitchen, I decided to make a whole grain, black sesame seed version of the the Sesame Lavosh Crackers that Lorraine posted several months ago.
Many thanks to Karen, Lucas, and Suzanna for this incredible tuna tartare with avocado recipe!
If you love seafood appetizers like I do, don’t miss this Crab Salad.
Tuna Tartare with Avocado
- 1 teaspoon chopped shallot
- 2 teaspoons chopped chives
- 1/4 teaspoon salt
- 2 teaspoons good quality extra virgin olive oil
- 1 teaspoon fresh lemon juice
- 1 teaspoon sriracha sauce or more if you like it spicy
- 1/3 cup sushi grade tuna cut into 1/4 inch cubes
- 1/2 avocado cut into 1/4 inch cubes, to taste
- ponzu sauce and mayonnaise mixed to taste
- Combine first 6 ingredients (shallot through sriracha) and stir to combine. Add tuna and gently stir to combine.
- Serve with like size cubed avocado, and a drizzle of sriracha on plate along with a drizzle of combined ponzu with mayonnaise.