Tuna Tartare with Citrus Aioli and Caviar served on crostini with citrus aioli and topped with caviar. Beginning with sushi grade ahi tuna, this easy appetizer gets flavor from lemon, lime, green onion, fresh garlic, capers, and fresh cilantro.
While an aioli can simply be made from scratch using olive oil, make it easy on yourself and your waistline by mixing reduced fat mayonnaise with a bit of cayenne pepper and a splash of lemon juice. To really wow your tastebuds, this appetizer is topped with a small dollop of lumpfish caviar which has a natural salty taste to round out the dish.
If bread is not on your #SOBikini menu, serve this crowd pleasing appetizer on endive leaves. Not only are endive leaves low in calories and fat, they make for a beautiful presentation when served at a party.
Serving size: 4
Saturated fat: 1.9g
Protein: 28.9g In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Tuna Tartare with Citrus Aioli and Caviar
Recipe Wednesday rocks your tastebuds with this delicious ahi tuna tartare served on crostini with citrus aioli and topped with caviar. Beginning with sushi grade ahi tuna, this easy appetizer gets flavor from lemon, lime, green onion, fresh garlic, capers, and fresh cilantro.
- 1 pound sushi grade yellow fin tuna, cut into 12 inch pieces
- 1 avocado, cut into 14 pieces
- 1/2 cup diced green onion
- 1 clove garlic, minced
- 1 tablespoon capers
- fine zest of one lime
- 1/2 cup fresh lime juice
- 1/3 cup chopped cilantro
- sea salt
- black pepper
- 1/2 cup nonfat mayonnaise
- small pinch cayenne pepper
- fine zest of 1/2 lemon
- 1/2 tablespoon lemon juice
- 24 thinly sliced sourdough bread slices, toasted
- 1 ounce black lumpfish caviar
- Place onion in a small bowl and cover with cold water.
- Let onion sit for five minutes then drain and pat dry.
- In a large bowl, combine avocado, garlic, onion, capers, and lime zest and juice.
- Add tuna to bowl and toss gently to combine.
- Cover bowl with plastic wrap and let sit in refrigerator for 15 minutes.
- Sprinkle tartare with cilantro and season with salt and pepper to taste.
- Mix together mayonnaise, cayenne, and lemon juice in a small bowl.
- Top one bread slice with 1 tablespoon tuna tartare.
- Top with small dollop of mayonnaise (aioli) mixture.
- Top with small dollop of caviar.