Fresh Tuna Tartare Recipe

Tuna tartare

1. 1

   Prepare tuna

   Keep the tuna well chilled until ready to cut. Trim away any bloodline or sinew. Using a very sharp knife, cut the tuna into uniform small dice about 1/4-inch (6 mm). Place the diced tuna in a chilled bowl and return to the refrigerator while you prepare the other components to keep it cold and firm.

2. 2

   Prepare aromatics and mix-in ingredients

   Peel and finely mince the shallot. Trim and thinly slice the white and pale green parts of the scallions; reserve dark green tops for garnish. Finely mince the garlic and grate the ginger. Chop the cilantro leaves finely. Halve, pit, and dice the avocado into 1/4-inch pieces; toss the avocado gently with 1/2 teaspoon lime juice to slow browning and set aside.

3. 3

   Make the dressing

   In a small bowl combine soy sauce (2 tbsp), toasted sesame oil (1 tsp), rice vinegar (1 tsp), fresh lime juice (1 tbsp), honey (1/2 tsp), Sriracha (1/2 tsp), grated ginger (1 tsp), minced garlic (1/2 clove), and neutral oil (1 tsp). Whisk until emulsified. Taste and adjust: add a pinch more soy for salt, a dash more lime for brightness, or additional Sriracha for heat.

4. 4

   Combine tuna and dressing

   Remove the diced tuna from the refrigerator. Add the minced shallot, sliced scallion white parts, chopped cilantro, and half of the toasted sesame seeds to the tuna. Pour 2/3 of the dressing over the tuna and gently fold with a spatula 6–8 times until evenly coated — avoid overmixing to preserve texture. Reserve the remaining dressing for finishing so the tuna remains bright and not soggy. Season lightly with 1/4 teaspoon flaky salt and 1/16–1/8 teaspoon black pepper; adjust to taste.

5. 5

   Assemble with avocado

   If you want a layered presentation, place a ring mold (2.5–3 inch) on chilled plates. Spoon half of the marinated tuna into the ring, press gently, then add a layer of diced avocado (about half the avocado). Top with the remaining tuna mixture and lift the ring mold straight up to reveal a neat stack. Alternatively, fold the diced avocado gently into the tuna right before plating if you prefer a looser salad.

6. 6

   Garnish and finish

   Drizzle the reserved dressing over the assembled tartare (about 1 tsp per serving) and sprinkle the remaining toasted sesame seeds and sliced scallion tops. Finish with a light pinch of flaky sea salt and a small grind of black pepper. Add microgreens or a few small salad greens on the plate if using. Serve immediately with toasted baguette slices, wonton crisps, or crackers.

7. 7

   Make-ahead and safety note

   Because this is raw fish, keep refrigerated and consume within 2 hours after plating or store the prepared tuna (without avocado) covered in the refrigerator and use within 24 hours. Add avocado only at serving time to maintain color and texture.