Tuna TartareThis beautiful and healthy starter will impress your guests and it is super easy to prepare. You really can’t go wrong making it. It is of course important that you buy a quality piece of tuna that is meant to be eaten raw – ask the fish market for ‘sushi grade’ tuna, which will be fresh and will have been frozen previously to kill parasites.

If you need more information, here is a good website:

To make the guacamole (click for recipe)

Tuna tartare on a bed of guacamole
Serves 6
123 calories
3 g
20 g
7 g
12 g
1 g
87 g
114 g
0 g
0 g
5 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 123
Calories from Fat 58
% Daily Value *
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 20mg
Sodium 114mg
Total Carbohydrates 3g
Dietary Fiber 2g
Sugars 0g
Protein 12g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 350 grams sushi grade tuna
  2. • 1 ¾ teaspoons soy sauce
  3. • ¾ tablespoon of toasted black sesame seeds
  4. • 1 scallion, greens only, thinly sliced or chives
  5. • 1 small package of seasoned toasted seaweed
  6. • Guacamole (see recipe under another post)
  1. • 2 ½ inch ring mold (for shaping the dish)
  1. 1. Cut the tuna into small cubes. Add the soy sauce, black sesame seeds, and scallions and chill in the refrigerator until ready to serve.
  2. 2. In the meantime, make the guacamole (without garlic for this dish)
  3. 3. Set 6 sheets of seaweed aside and cut the rest into small thin strips
  4. Place the 2 ½ -inch ring mold on a plate and fill about 2/3 of the height of the mold with guacamole, and the top 1/3 with the tuna tartare.
  5. 4. Remove the ring mold, sprinkle a few strips of seaweed on top, and lean one large piece of seaweed on the side for garnish. You can top it with a cilantro leaf for an additional aesthetic effect.
DiepLicious https://dieplicious.com/

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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