Yellowfin Tuna Tartare Recipe

Prepare and cube tuna

Place the chilled yellowfin tuna on a clean cutting board. Using a very sharp knife, trim away any sinew or discolored edges. Pat dry with paper towels. Cut the tuna into small uniform 1/4-inch to 1/2-inch dice. Place the diced tuna in a chilled bowl and season with the fine sea salt, freshly ground black pepper and the 1 tablespoon of fresh lemon juice. Toss gently to combine and set aside in the refrigerator while you prepare the dressing (up to 15 minutes).

Make the dressing

In a small bowl or jar, combine the extra-virgin olive oil, soy sauce, toasted sesame oil, rice vinegar, Dijon mustard, honey (or agave), grated ginger, minced shallot and the optional chili paste. Whisk or shake vigorously until emulsified. Taste and adjust: add a little more soy for saltiness, a squeeze more lemon for brightness, or more chili for heat.

Prepare mix-ins

Trim and thinly slice the scallions. Finely chop the cilantro if using. Seed and finely dice the cucumber. If using avocado, gently dice it and toss lightly with a teaspoon of lemon juice to slow browning.

Combine tuna with dressing and mix-ins

Remove the seasoned tuna from the refrigerator. Pour the prepared dressing over the tuna. Add the sliced scallions, chopped cilantro, chopped capers and diced cucumber. Gently fold everything together with a rubber spatula or spoon until evenly coated. If using avocado, fold it in last to avoid mashing. Taste and adjust seasoning (salt/pepper/lemon) as needed. Chill for 5–10 minutes to let flavors marry, but do not over-chill or the avocado may brown.

Plate and garnish

Portion the tartare using a ring mold (about 3 inches in diameter) or by spooning onto plates. Press gently into the mold and lift to reveal a neat round. Sprinkle toasted sesame seeds on top and finish with microgreens or baby arugula. Add a lemon or lime wedge alongside.

Serve

Serve immediately with crispy wonton chips, toasted baguette slices or crackers. Recommend guests squeeze lemon or lime over the tartare just before eating.