Ginger Marinated Tuna Ribbons with Spicy Avocado an

Name: Ginger Marinated Tuna Ribbons with Spicy Avocado and Radish Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup lime juice; 1/4 cup sugar; 6 kaffir lime leaves, roughly chopped; 1/2 cup peeled, coarsely chopped fresh ginger; About 2 tablespoons extra-virgin olive oil; 1/2 cup Champagne vinegar; 1/2 cup soy sauce; One 1-pound sushi-grade center-cut tuna steak; 2 tablespoons extra-virgin olive oil; 1 dried Thai chile or to taste, minced; 1 shallot, minced; Salt; 2 small avocados, cut into small dice and crushed sligthly; 1 tablespoon extra-virgin olive oil; Lime juice to taste; Salt to taste; 4 red radishes, sliced 1/8-inch thick and soaked in ice water; 1 very small Daikon radish, sliced 1/8-inch thick, cut into half moons and soaked in ice water; Chinese chili oil

Servings: persons

1/4 cup lime juice
1/4 cup sugar
6 kaffir lime leaves, roughly chopped
1/2 cup peeled, coarsely chopped fresh ginger
About 2 tablespoons extra-virgin olive oil
1/2 cup Champagne vinegar
1/2 cup soy sauce
One 1-pound sushi-grade center-cut tuna steak
2 tablespoons extra-virgin olive oil
1 dried Thai chile or to taste, minced
1 shallot, minced
Salt
2 small avocados, cut into small dice and crushed sligthly
1 tablespoon extra-virgin olive oil
Lime juice to taste
Salt to taste
4 red radishes, sliced 1/8-inch thick and soaked in ice water
1 very small Daikon radish, sliced 1/8-inch thick, cut into half moons and soaked in ice water
Chinese chili oil

1
PREPARE THE AVOCADO AND RADISH SALAD Combine all of the ingredients in a small saucepan and bring to a boil.
2
Remove from heat and let cool to room temperature.
3
Strain and set aside.
4
PREPARE THE AVOCADO AND RADISH SALAD In a blender, puree the ginger with 1 tablespoon of the olive oil; add more olive oil as necessary until the ginger puree is very smooth.
5
Transfer to a bowl and stir in the Champagne vinegar, soy sauce and 1/4 cup of the Kaffir Syrup.
6
Set aside.
7
PREPARE THE AVOCADO AND RADISH SALAD Using a very sharp knife, slice the tuna steak horizontally 1/4-inch thick.
8
Cut the tuna slices into thin ribbons that are the width of spaghetti.
9
In a bowl, gently toss the tuna ribbons with the olive oil, Thai chile and shallot.
10
Lightly season with salt.
11
PREPARE THE AVOCADO AND RADISH SALAD In a medium bowl, gently toss the avocados with the olive oil and season to taste with lime juice and salt.
12
Drain the radishes and pat dry.
13
In a bowl, toss the radishes with a few drops of Chinese chili oil and season with salt.
14
Mound the avocado mixture in four soup bowls.
15
Top with half of the radishes.
16
Arrange half of the tuna on top in bundles.
17
Top with more of the radishes, saving a few slices for garnish.
18
Arrange the remaining fish on top in bundles.
19
Sprinkle the remaining radishes on top.
20
Spoon 3 tablespoons of Ginger Marinade around each salad and drizzle with a few drops of Chinese chili oil.
21
Serve at once.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup lime juice, 1/4 cup sugar, 6 kaffir lime leaves, roughly chopped, 1/2 cup peeled, coarsely chopped fresh ginger, and more.

Yes, Ginger Marinated Tuna Ribbons with Spicy Avocado and Radish Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ginger Marinated Tuna Ribbons with Spicy Avocado and Radish Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions