Tuna tataki with avocado emulsion and Kimchi sauce

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Today we present a new recipe for tuna and avocado, two ingredients that we are used to seeing together because of their great synergy of flavours, with an exotic and spicy twist, combining it with the famous Korean Kimchi sauce.

Kimchi is a trendy fermented condiment that is present in many recipes today and has a long tradition. Very typical in Korea, Kimchi is on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. It is usually eaten in the form of a sauce that has a characteristic salty and spicy taste and is often accompanied by other vegetables and spices.

Ingredients ( 4 pax)

  • 2 packs of Koldfin Frozen Marinated Yellowfin Tuna Loin.
  • 1 avocado
  • ½ lime
  • 50ml Extra Virgin Olive Oil
  • Salt
  • Pepper to taste
  • 3 tbsp. mayonnaise
  • 1 tbsp. kimchi sauce
  • Dificultad Low

Paso a paso 1/4

Cut the avocado in half, remove the flesh and set aside in a measuring cup.

Paso a paso 2/4

Squeeze half a lemon and add pepper and oil to taste. Blend to a smooth cream and pour into a bottle.

Step by step 3/4

Put the mayonnaise in a bowl and mix with the kimchi sauce until smooth and pour into a bottle.

Step by step 4/4

Heat a frying pan over a high heat with olive oil. Sear the tuna loins for 45 sec. on each side or to taste.5. Cut the loin into slices of about 0.5cm and place onto a plate. Decorate the plate with dots of the two sauces, of different sizes, and finish with a drizzle of olive oil.

A multicultural recipe.


This simple recipe combines two very different cuisines. On the one hand, there is the Kimichi sauce, which has been ingrained in Korean culture for millennia, and on the other hand, tuna with avocado emulsion, a very western combination for eating this fish. The combination of these two flavours already offers a real sensation for the palate, and if you cook the tuna like a true Japanese using the Koldfin Tuna Loin special tataki, you will truly become an international chef.