Classic and bright, tuna tartare is a fresh fish presentation sure to enhance your Pesach holiday table.

By Joy of Kosher Magazine

Passover Tuna Tartare
Serves 4 main and 8 appetizer

Classic and bright, tuna tartare is a fresh fish presentation. The creaminess of the avocado makes the dish delicious and adds a nice contrast to the flavor and texture of the tuna. The jicama adds a sweet crunchy bite to this light, flavorful and easy to prepare dish.

2 sushi grade tuna steaks
2 tablespoons olive oil
Juice of half a lemon
1 avocado
½ cup jicama, very finely diced
1 pimento chili peppers (roast to peel)

Finely chop tuna steaks. Place in bowl.
Mix in jicama, pimento chili peppers, avocado, olive oil, lemon and salt to taste.
Serve immediately by itself or with plantain or potato chips.


This issue of Joy of Kosher magazine is a real eyeopener. Every scrumptious thing in this issue is kosher for Passover and uses absolutely no processed ingredients! Zip. None. It’s a totally different way of thinking about food that your body will thank you for. We have over 50 new Passover recipes including Gnocchi 3 Ways and inspired homemade Popsicle recipes perfect for a Passover dessert or snack. We also go fishing for some fabulous seafood recipes with Alessandra Rovati. Click here for a Sneak Peek.

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