My tuna tartare recipe is easy to follow and results in a dish that’s cool, creamy, salty, and citrusy, perfect to serve as an appetizer or a main. It’s both tasty and beautiful and pair well with some simple sides for a quick and elegant meal. It’s one of my favorite tuna recipes!
Tuna tartare is a dish made of raw tuna that has been cut into small pieces and mixed with chopped onions and a citrus and soy sauce based dressing. My recipe is served on a bed of creamy chopped avocado and topped with some fragrant microgreens. The dish may look fancy but is actually very easy to make at home! I love its simplicity and wow effect, and the bright citrus taste I can never get enough of.
This is also a good dish to introduce to those who tend to choose canned spicy tuna rolls or a tuna sandwich over raw tuna. Because the fish is served with creamy avocado and crunchy cucumber, the textural aspect isn’t the main attraction of the dish. All the textures and flavors blend nicely and should be appealing to those who are new to raw fish.
Table of contents
Using Sushi Grade Fish For This Recipe
Sushi grade or sashimi grade fish is a term used to mean that the fish you are buying is safe to eat raw. It’s a term mostly used in North America since most Canadians and Americans only eat raw fish in the form of sushi or sashimi. It doesn’t meant that the quality of the fish has passed a rigorous test to be deemed safe to eat. It’s what you call an unregulated term.
The fish market or seller is the only one making the final decision about the quality of the fish. Therefore, it is not the safest way to go about eating raw fish unless you trust the establishment. It’s also worth noting that the safest fish to eat that are labeled sushi grade or sashimi grade are tuna and salmon.
I personally only purchase fish that are labeled sushi grade or sashimi grade, but I also only get my fish from Nijiya and Mitsuwa, which are two Japanese supermarkets that I trust. I wouldn’t feel comfortable buying fish to eat raw from general grocery stores chains unless it’s from somewhere like Whole Foods.
Ingredients
- Raw tuna: Find a good piece of raw ahi tuna (also called yellowfin tuna) that contains little sinew. Fresh raw tuna doesn’t have a strong fishy smell and has a pale pink to deep red color. The flesh should also feel firm.
- Olive oil: Use good quality olive oil as this will impart notes of herbs and fruit to the dish.
- Rice vinegar: Plain rice vinegar is what I like to use, but apple cider vinegar can also be an option.
- Lime juice: Lime juice adds a refreshing citrus taste to vinaigrette. You can also use yuzu juice or sudachi juice for a citrus flavor with a twist.
- Soy sauce: Only use Japanese soy sauce such as Yamasa or Kikkoman to make this tartare. The reason being that Japanese soy sauce is more complex in flavor instead of just being salty or sweet.
- Salt: A little salt helps to bring all the flavors of the vinaigrette together.
- Red onion: Finely chopped red onion infused the dish with a little sweetness and a hint of purple color.
- Celery: The celery adds crunch and a slight leafy taste to the tartare.
- Cucumber: I recommend using English or Kirby cucumber for their firm and crunchy texture.
- Avocado: Use a ripe avocado for this recipe as it will add a rich and creamy element to the dish.
- Microgreens: Microgreens are optional since they are more of a garnish, but do add a lovely refreshing taste. You can also use radish sprouts as a substitute.
Variations
There are many different and delicious ways to dress tuna tartare. My recipe uses a limited amount of ingredients to keep its lightness and freshness. However, you can boost the flavor aspect of this dish by adding sesame seeds or a drizzle of toasted sesame oil for some nuttiness, a squirt of sriracha sauce for some heat and a peppery taste, some wasabi for freshness and spiciness, and tempura bits for a little crunch.
How to Make This Tuna Tartare Recipe
Scroll all the way down to the recipe card for the full recipe.
- Place the tuna steak on a clean cutting board and using a sharp knife, chop into bite size pieces.
- Make the vinaigrette by whisking the olive oil, rice vinegar, lime juice, soy sauce, and salt.
- Using a spoon, mix the tuna, red onion, celery, and vinaigrette.
- Put the dish together by placing a round food mold on a plate and adding a layer of cucumber, followed by a layer of avocado, and a layer of the tuna mixture. Do the same for the remaining food molds.
- Top the dish with microgreens, remove the food molds and serve.
Expert Tips
- Cold tuna. To make the tuna easier to slice, place it in the fridge or freezer for 10 to 15 minutes. This will firm up the flesh and make slicing smoother.
- Sharp knife only. The knife used to slice the tuna should be very sharp so the cubes are nicely cut. Making a tartare, including a vegetarian tartare, isn’t just about seasoning the dish properly, it’s about making it look attractive as well.
Storage
This recipe tastes best when served at its freshest so I recommend putting the dish together at the last minute, right before serving. For leftovers:
- Save them in an airtight storage container and refrigerate for up to 2 days.
This dish cannot be frozen.
What to Serve with It
Tuna tartare can be served as a main dish, an appetizer, or a side. This recipe makes enough for 2 mains or 4 small dishes.
If you are eating this as a main I recommend serving the tartare with small sides as it can be quite filling. The classic Japanese restaurant combination of miso soup and green salad with carrot ginger dressing should be plenty.
To serve as an appetizer or a side, I suggest pairing the clean and refreshing flavors of this tuna recipe with light dishes such as these ones:
- Edamame with soy and sesame sauce
- Agedashi tofu
- Chinese eggplant with garlic sauce
- Nasu dengaku (eggplant with miso glaze)
- Onigiri (Japanese rice balls)
- Gomae (Japanese spinach salad with sesame sauce)
Frequently Asked Questions
You can use high quality frozen tuna – meaning wild caught and sustainable, such as the tuna from Wild Alaskan Company. Always make sure it’s safe for raw consumption by contacting the company if nothing is mentioned on the packaging. But do keep in mind that freezing fish doesn’t kill all germs and parasites contrary to popular belief. That’s why it’s important to invest in good fish when deciding to serve it raw.
Yes you can but keep in mind that the two safest raw fish to eat are tuna and salmon.
So, obviously, salmon is an option and will pair beautifully with the flavors of this dish. Yellowtail (hamachi) is another great fish for this tartare, and high quality raw shrimp (always choose wild caught and sustainable) are another delicious option to consider.
Did you try this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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Tuna Tartare
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 appetizers 1x
- Category: Appetizer
- Method: Slicing
- Cuisine: French Japanese
- Diet: Low Calorie
Description
My tuna tartare recipe is easy to follow and results in a dish that is full of refreshing flavors, perfect to serve as an appetizer or a main.
Ingredients
- 300g sushi grade tuna, yellowtail, or salmon
- 2 teaspoons olive oil
- 2 teaspoons plain rice vinegar
- 1 tablespoon freshly squeezed lime juice, yuzu juice, or sudachi juice
- 1 tablespoon soy sauce
- 1/4 teaspoon kosher salt
- 1 tablespoon finely chopped red onion
- 1/2 celery stick, finely chopped
- 3/4 cup English cucumber or Kirby cucumber, diced
- 1 avocado, peeled, pitted, and chopped into small bite size pieces
- 1/4 cup microgreens or radish sprouts, chopped
Instructions
- Slice the tuna. Place the tuna on a cutting board that has been thoroughly cleaned. Using a sharp knife, chop the tuna into small cubes. Set aside.
- Make the seasoning. Add the olive oil, rice vinegar, lime juice, soy sauce, and salt to a bowl, and whisk to combine.
- Make the tuna mixture. Add the chopped tuna, red onion, and celery to the bowl, and mix well using a spoon.
Plating
- Using round food molds: Place one on each serving plate. Divide the cucumber among the two molds and top with the avocado. Finish by topping with the chopped tuna tartare and gently press down. Gently remove the molds and top with microgreens. Serve.
- Using ramekins: Divide the tuna tartare among two ramekins and top with avocado, and cucumber, and gently press down. Place a serving plate on top of each ramekin and gently flip them over. Top with microgreens and serve.
Notes
For any leftovers, refrigerate the tartare in an airtight container for up 2 days.
Nutrition
- Serving Size: 1 appetizer size serving
- Calories: 170
- Sugar: 1g
- Sodium: 233mg
- Fat: 8g
- Saturated Fat: 1.2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5.1g
- Fiber: 2.7g
- Protein: 19.5g
- Cholesterol: 29.3mg
