A simple tuna tartare recipe calls for 3 3/4 pounds of tuna and five ripe Hass avocados with the peel and seeds removed. Because the meat in this dish is raw when served, the tuna used should be either very fresh or sashimi quality. Prepare the dish shortly before serving to preserve the freshness of the raw fish.
Cut the tuna and the avocados into 1/4 inch cubes, and mix them carefully. For the marinade, mix 1 1/4 cup of olive oil, 2 1/2 tablespoons of soy sauce, the zest from five limes, 2 1/2 teaspoons of wasabi powder and 1 cup of fresh lime juice. Add 2 tablespoons of hot red pepper sauce, 2 1/2 tablespoons of salt, 1 1/2 tablespoons freshly ground black pepper, 1 1/4 cups minced scallions and 3 1/4 tablespoons minced jalapeno peppers.
Pour the mixture over the tuna and avocado, and carefully mix everything together. You may also choose to add 1 1/2 tablespoons of toasted sesame seeds at the end. Let the dish refrigerate for at least one hour prior to serving in order for the flavors to blend. Serve the tuna and avocado mixture with crackers, baguette slices, cucumber rounds or fresh endive leaves.