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Tuna Tartare with spicy avocado ginger and radish salad

Singapore I Mains

Tuna Tartare with spicy avocado ginger and radish salad

This fresh, zingy and spicy Tuna tartare is one of the favourite items at legendary Jean-Georges Vongerichten’s The Cookhouse and Bar. We are sharing this contemporary Asian-inspired European recipe from his Singapore flagship restaurant at Dempsey.

It’s perfect as a starter or a light main course.   Enjoy the recipe and happy cooking!

Tuna Tartare with spicy avocado ginger marinade and radish salad

Como Cookhouse & Bar, Dempsey, Singapore
Course: Appetizer, main
Keyword: Fish


Kaffir Syrup

  • 1/4 cup lime juice
  • 1/4 cup sugar
  • 6 kaffir lime leaves (roughly chopped)

Ginger Marinade

  • 1/2 cup peeled, coarsely chopped fresh ginger
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup Champagne vinegar
  • 1/2 cup soy sauce


  • 1 pound sushi-grade center-cut tuna steak
  • 2 tbsp extra-virgin olive oil
  • 1 dried Thai chilli or to taste, minced
  • 1 shallot, minced 
  • salt, to taste

Avocado and Radish Salad

  • 2 small avocados (cut into small dice and slightly crushed )
  • 1 tbsp extra-virgin olive oil
  • lime juice to taste
  • salt to taste
  • 4 red radishes (sliced 1/8-inch thick and soaked in ice water)
  • Chinese chilli oil


For the Tuna

  • Note: To dice the tuna it is best to put the tuna in the freezer for 15 minutes to firm up. If the avocado is fresh that too can be cooled to make dicing easier. Dice both into equal sizes-- about 1/4". 

For the Kaffir Syrup

  • Combine all of the ingredients for the kaffir syrup in a small saucepan and bring to a boil. Remove from heat and let cool to room temperature. Strain and set aside. 

For the Ginger Marinade

  • In a blender, purée the ginger with 1 tablespoon of the olive oil; add more olive oil as necessary until the ginger purée is very smooth. Transfer toa bowl and stir in the Champagne vinegar, soy sauce and 1/4 cup of the Kaffir Syrup. Set aside.
  • For the Tuna Tartare
  • Using a very sharp knife, slice the tuna steak horizontally 1/4-inch thick, then slice the tuna into 1/4 inch dice. In a bowl, gently toss the tuna dice with the olive oil, Thai chile and minced shallot. Lightly season with salt.

For the Avocado and Radish

  • Slice radishes with a mandolin or truffle slicer very thin. Add the radishes to ice water for 2 hours. This will crisp the radish slices and give them a nicer shape for final preparation.
  • In a medium bowl, gently toss the diced avocados with the olive oil and season to taste with lime juice and salt.Drain the radishes and pat dry. In a bowl, toss the radishes with a few drops of Chinese chilli oil and season with salt. Mound the avocado mixture in four bowls. Arrange the tuna on top in bundles. Arrange the radishes on top of the tuna in a decorative presentation. Spoon 3 tablespoons of Ginger Marinade around each salad and drizzle with a few drops of Chinese chilli oil. Serve at once.