Up the winding scenic coastline of Pacific Coast Highway, on a cliff, sits Malibu’s most popular restaurant, Geoffrey’s. Not only is Geoffrey’s known for their great tasting food, such as baked brie, wygu beef, seafood paella, and Main lobster cobb salad, but the breathtaking view of the vast blue Pacific ocean makes this place a favorite.
Today, my best friend Gina and I met for lunch at Geoffrey’s. It’s winter in Malibu, but still sunny enough for sunglasses. Seated on the outside terrace, the sound of crashing waves below, we started our tranquil lunch off with loads of catching up, finally ordering our favorite appetizer, ahi tuna tartar. Regardless, if it is brunch, lunch, or dinner, I’m going to start off by ordering Geoffrey’s ahi tuna tartar. This alluring appetizer unites fresh ahi tuna, avocado, scallions and a hint of ginger, topped on crispy wonton chips with a dash of spicy sriracha mayo and sauce. Each bite creates a festivity in your mouth. The perfect appetizer served in the perfect setting. It is beyond delicious, plus Gina really loves tuna tartar!
I’m overjoyed that Geoffrey’s has allowed me to feature their signature dish, ahi tuna tartar, on my blog. This ahi tuna tartar was really simple to make. In fact, the ingredients (ahi tuna, avocado, scallions, ginger, wonton crisp, and tobiko caviar) are all listed on the menu – so fresh and easy. At home, I used sushi grade tuna purchased from a local Japanese market, mixed in some freshly grated ginger, half an avocado, chopped scallions, black sesame seeds, and topped it off with tobiko caviar. Cutting wonton wrappers in half and lightly frying them in rice bran oil. Added a dab of sriracha mayo and sauce on the side, making myself the perfect sushi lunch. I can’t wait to make this ahi tuna tartar again as an appetizer for our friends during Super Bowl!
Below is the recipe for this tuna tartar – I included the measurements that I used, but go ahead and throw in some extra avocado or scallions if you prefer. Wonton wrappers can be fried in rice bran oil, coconut oil, or baked.
- ½ pound sashimi grade ahi tuna steak, diced
- 1/2 avocado, peeled, pitted and diced
- 2 to 3 scallions, chopped
- 1/2 teaspoon freshly grated ginger
- ½ teaspoon black sesame seeds
- 1 heaping teaspoon tobiko caviar
- In a bowl, add tuna, avocado, scallions, ginger, and black sesame seeds. Carefully mix to combine ingredients.
- For each serving, carefully spoon tuna mixture in a ramekin dish. Flip the ramekin dish over onto the plate and gently lift. Now you have an impressive tower on the plate.
- Top with tobiko caviar and serve with sriracha mayo and sauce for added spice.