Hand-cut sushi-grade tuna folded with sesame-soy, avocado, and chive — the bistro tower, minus the ring mold anxiety (use a teacup).
300 g
🍣 Sushi-grade Tuna ›
diced 5 mm by hand
2
🍋 Lime ›
one juiced, one in wedges
4 slices
🍞 Sourdough Bread ›
toasted, or wonton crisps
Mise en place
Before you start
Prep checklist
Sushi-grade Tuna — diced 5 mm by hand
Lime — one juiced, one in wedges
Sourdough Bread — toasted, or wonton crisps
Whisk soy, sesame oil, sriracha, honey, and lime into the dressing.
Dice the cold tuna by hand — a processor turns it to paste. Fold tuna, avocado, and chives with the dressing gently, at the last minute.
💡
Dress early and the acid greys the fish. Tartare is assembled, then eaten, in one motion.
Pack into a teacup, invert onto plates, sesame over the top, toasts alongside.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight container, 3 days.
Freezing
Usually better fresh.
Reheating
A hot dry pan or 180°C oven re-crisps almost anything in 3–5 minutes.
Make ahead
Portion into grab-and-go containers; most keep 3 days.
Wine pairing
Whatever's open.
Beer pairing
Whatever's cold.
On the plate
Serve it with
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