Tuna Tartar Recipe

Prepare tuna

Place the chilled sushi-grade tuna on a clean cutting board. Pat dry with paper towels. Trim away any sinew or discolored edges. Using a very sharp knife, cut the tuna into 1/4-inch dice. Transfer the diced tuna to a chilled bowl and season lightly with 1 tsp sea salt and 1 tsp freshly ground black pepper; set aside in the refrigerator while you prepare the dressing and mix-ins.

Make dressing

In a small bowl or jar, whisk together 2 tbs extra-virgin olive oil, 1 tbs light soy sauce, 1 tsp toasted sesame oil, 1 tbs fresh lime juice, 1 tsp rice wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp grated fresh ginger, and the minced garlic clove. Add 1/4 tsp chili flakes if using. Taste and adjust balance — add a little more lime for acidity, a pinch more honey for sweetness, or a drop more soy for salt. The dressing should be bright and lightly emulsified.

Prepare mix-ins

Finely slice 2 tbsp scallions and mince 2 tbsp shallot. Chop 1 tbsp capers and roughly chop 1 tbsp cilantro or chives. If using avocado, dice the ripe avocado and toss with a small squeeze of lime to prevent browning.

Combine tuna with dressing

Remove the seasoned diced tuna from the refrigerator. Pour about three quarters of the dressing over the tuna (reserve the rest for plating). Gently fold the dressing into the tuna with a rubber spatula or spoon until evenly coated. Add the sliced scallions, minced shallot, chopped capers, and most of the chopped herbs (reserve a little for garnish). If using avocado, fold it in gently at this stage. Taste and adjust seasoning with salt, pepper, or a dash more lime or soy if needed.

Chill briefly

Cover the bowl and chill the dressed tuna tartar in the refrigerator 10–15 minutes to let flavors marry, but do not chill for too long or the tuna will lose texture.

Arrange 12 cucumber slices, crostini, or wonton chips on a serving platter. Using a 2.5-inch ring mold (optional) or spoon, portion approximately 3 oz of the tuna tartar per serving onto each vessel. Drizzle the reserved dressing lightly over each mound and finish with a small drizzle of extra olive oil.

Garnish each portion with a sprinkle of toasted sesame seeds, the reserved chopped herbs or microgreens, and a lemon or lime wedge alongside. Serve immediately so the chips remain crisp and the tuna is at optimal texture.

Safety: Use only sushi-grade tuna intended to be eaten raw. Keep fish well chilled and consume promptly. Variations: swap sesame oil and soy for ponzu, add finely diced mango for sweetness, or serve over avocado purée for a richer presentation.