Tuna Tartar Recipe

Tuna Tartar

1. 1

   Prepare tuna

   Keep tuna well chilled until ready to use. Pat the tuna dry with paper towels. Using a very sharp knife, cut the tuna into 1/8–1/4 inch small dice. Place diced tuna in a medium mixing bowl and return to the refrigerator while you prepare the other components.

2. 2

   Prepare aromatics and mix-ins

   Finely mince the shallot, chop the capers and cornichons, and thinly slice the chives. If using avocado, dice it and toss briefly with a teaspoon of lemon juice to slow browning.

3. 3

   Make dressing

   In a small bowl, whisk together the lemon juice, extra-virgin olive oil, soy sauce, toasted sesame oil, Dijon mustard and hot sauce (if using) until emulsified. Taste and adjust: add up to another 1/2 tsp lemon juice or 1/4 tsp soy if you prefer brighter or saltier flavors.

4. 4

   Combine tartar

   Remove the bowl with the diced tuna from the refrigerator. Add the minced shallot, chopped capers, diced cornichons and sliced chives. Pour the dressing over the tuna and gently fold to combine, taking care not to mash the tuna. Season with kosher salt and freshly ground black pepper; fold once more and taste. Adjust seasoning as needed.

5. 5

   Add avocado (optional)

   If using avocado, gently fold the diced avocado into the tartar at the end to avoid mashing; do this just before plating so the avocado stays fresh.

6. 6

   Plate and garnish

   For neat presentation, use a ring mold (2.5–3 inches) on chilled plates. Spoon the tuna mixture into the mold and press lightly to compact. Carefully lift the mold. Top with microgreens or baby arugula and a few extra chives. Drizzle a few drops of extra-virgin olive oil or an additional tiny splash of sesame oil around the tartar if desired.

7. 7

   Serve

   Serve immediately with toasted baguette slices or wonton crisps. Leftovers should be refrigerated and eaten within 24 hours; do not freeze raw tuna.