Serve tuna tartare in small bowls, on puffed rice paper, on a bed of chopped or thinly sliced avocado, or however you prefer.

Pretend you're at a sushi restaurant and make these economically savvy towers of tuna, rice, avocado, and wasabi-spiked shishito peppers at home.

Trust Michel Roux Jr. to take you through making this fresh tuna tartare. Because the fish isn’t cooked make sure you get the freshest, best quality you can. You can also make this dish with ...

Pour the sauce over the tuna and mix gently. Halve the avocado and remove the pit. Cut the flesh into cubes then use a large spoon to scoop them out of the shell. Gently mix the avocado with the ...

Put the tuna into a bowl and use a fork to break up the flakes. Add the hot sauce and mayonnaise and mix well. Season to taste with salt and pepper. Slice the avocado into thin strips. Once your ...

Luxury is in the unexpected details on this choose-your-own-adventure five-course tasting menu. It’s tuna tartare disguised in an avocado shell with hints of passionfruit and the surprise crunch of ...