Recipe: Tuna de Tigre by Chef Jordan Rubin at Mr. Tuna

From its modest origins as a sushi cart on Portland’s Commercial Street, Mr. Tuna has risen to national acclaim, propelled by the culinary artistry and gracious hospitality of chef-owner Jordan Rubin, a 2025 James Beard Award nominee for Best Chef: Northeast. Its brick-and-mortar location—named one of Food & Wine’s top 15 restaurants in the country—is a multisensory delight. Designed in a palette of dusty rose and mauve, the interior subtly nods to the natural hues of raw tuna, blending minimalist elegance with a playful reverence for its star ingredient.

Mr. Tuna’s beloved mobile sushi bar returns seasonally (April through October) to the Eastern Promenade, where salty breezes and panoramic views of the Atlantic Ocean—where its tuna is responsibly sourced—complete the coastal dining experience.

Rubin also helms Bar Futo, where binchotan charcoal infuses yakitori-style skewers with depth and smoke, and whimsical desserts like kakigori (Japanese shaved ice) offer a refreshing counterpoint. He is also co-owner of Crispy Gai, a vibrant Thai-inspired street food spot as celebrated for its bold, craveable dishes as for its commitment to giving back—a portion of monthly sales supports local nonprofit organizations.

For a taste of Rubin’s creativity at home, try the Tuna de Tigre—a standout on The New York Times’ list of “The 26 Best Dishes We Ate Across the U.S. in 2024.” This dish marries wild-caught yellowfin tuna and creamy avocado with aromatic coconut purée and tangy Thai vinegar, finished with crisp fried shallots that add both texture and golden contrast.

Recipe: Tuna de Tigre by Chef Jordan Rubin

INGREDIENTS

Thai Vinegar:
Yield: 1 quart
1 quart lime juice
¼ cup fish sauce
1½ cups sugar
5 bird’s eye chiles

To Assemble and Serve:
Yield: 1 serving
3 ounces yellowfin tuna, sliced into ½-inch cubes
2 ounces diced avocado
¾ ounce cilantro
¾ ounce thinly sliced scallion
¼ ounce finely diced red onion
1 ounce coconut purée
½ ounce soy sauce
⅛ ounce fried shallots

METHOD

For the Thai Vinegar:
In a Vitamix blender, combine all ingredients. Blend on high speed until smooth. Set aside.

To Assemble and Serve:
In a mixing bowl, combine tuna, avocado, cilantro, scallion, onion, coconut purée, soy sauce, and 1 ounce Thai Vinegar. Transfer mixture to a serving plate and garnish with fried shallots.