Feast your eyes on this stunning presentation of tuna tartare created in San Diego and layered with avocado, bell pepper and a chili garlic sauce.
You can feast on Acqua California Bistro’s Yellowfin Tuna Tartare just steps from San Diego’s Mission Bay, at the Hilton San Diego Resort & Spa. Get a reservation for a bay front table and enjoy a fresh-crafted cocktail or something from the cellar which received a Wine Spectator Award. Sip with this lovely, light appetizer to enjoy together as the sun goes down and lights up the bay. 
The resort is large and offers many room types for all budgets. I prefer the low-slung waterfront villa rooms, especially the ground floor with your own patio where you can open the sliding door and be right on the beach for a volleyball game or rent a jet ski or a bicycle. Fire pits are close by and the hotel will deliver firewood, perfect for toasting S’Mores. These quiet, private rooms are also a short walk to the Acqua California Bistro where Executive Chef Hermann Schafer creates his culinary magic. Here he provides the recipe for my favorite appetizer. 
Acqua California Bistro’s Yellowfin Tuna Tartare
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
The freshest Yellowfin Tuna is complemented by avocado, crunchy cucumber, three sweet peppers and a playful vinaigrette to dance on your tongue.
Ingredients
TUNA TARTARE
- 1- pound sushi-grade yellow fin tuna
- 1/3 cup very thinly sliced scallions (white parts)
- 1/2 cup Chili Vinaigrette
- Coarse salt and freshly ground white pepper to taste
AVOCADO
- 1 1/2 ripe Hass avocado
- Juice of 1/2 lemon
- Coarse salt to taste
BELL PEPPER CURLS
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
CHILI VINAIGRETTE
- Chili garlic sauce
- Soy sauce
- Canola oil
- Rice wine vinegar
- Coarse salt and freshly ground white pepper to taste
- Frisee
- 1 large seedless cucumber (unpeeled, elongated ends trimmed off)
Instructions
Bell pepper curls (prepare first):
- Halve each pepper and remove the seeds and ribs. Lay a half flat, inside up, and cut into julienne strips with a sharp knife. Place the strips in a bowl of ice water and refrigerate until they curl, at least 30 minutes.
Chili vinaigrette:
- In a medium bowl, whisk together the chili garlic sauce, rice wine vinegar, and soy sauce. Gradually whisk in the canola oil until the vinaigrette has emulsified. Season with salt and white pepper. Taste and add more vinegar or oil to balance, if needed.
Tuna:
- Working quickly on an impeccably clean cutting board, use a sharp thin-bladed knife to slice the tuna into 1/4-inch dice — slice, do not chop. Cover and refrigerate until ready to serve.
- Just before serving, combine the diced tuna, scallions, and chili vinaigrette. Season with salt and white pepper. (Do not dress the tuna in advance — the acid will begin to cook the fish.)
Avocado:
- Dice the avocados and toss gently with the lemon juice and a pinch of coarse salt. Set aside.
Plate assembly:
- Using a mandoline or a very sharp knife, slice the cucumber into paper-thin rounds.
- Place a ring mold in the center of a chilled dinner plate. Using the outside edge of the mold as a guide, arrange overlapping cucumber slices in a ring around the mold.
- Spoon the tuna tartare into the mold and press down lightly. Top with the seasoned avocado.
- Pile a small amount of dressed frisée in the center and garnish with a few bell pepper curls.
- Carefully lift the ring mold straight up. Repeat with remaining ingredients. Serve immediately.
Notes
Keep everything cold — chill the plates in the fridge before plating. Work fast once the tuna is dressed; the acid begins to cure it within minutes. If you don’t have a ring mold, a clean tuna can with the top and bottom removed works well.
- Prep Time: 25 minutes
- Category: Seafood
- Cuisine: American
Frequently Asked Questions
What type of tuna should I use for this tartare?
You should use fresh Yellowfin tuna, as it’s the star ingredient of this recipe and provides the best texture and flavor.
How do I prepare the avocado for the tartare?
Dice the avocado just before serving to prevent browning, and layer it carefully with the tuna and bell pepper for a visually appealing presentation.
What can I substitute for the chili garlic sauce if I can’t find it?
You can make a quick substitute with a mix of sriracha and minced garlic, adjusting the quantities to match your desired level of heat.
Looks Delicious!
That yellowfin sounds incredible!
The tuna sounds amazing!