Tuna Tartare Recipe

Prepare tuna

Pat the sushi-grade tuna dry with paper towels. Trim away any sinew and cut the tuna into uniform small dice about 1/4 inch (6 mm). Place diced tuna in a chilled bowl and keep refrigerated while preparing the dressing.

Make dressing

In a small bowl combine light soy sauce, mirin, teriyaki sauce, rice vinegar, lime juice, grated ginger, minced garlic, sesame oil, and sriracha if using. Whisk until combined. Taste and adjust seasoning — it should be balanced salty, slightly sweet, and tangy.

Season tuna

Pour about two-thirds of the dressing over the diced tuna and gently fold to coat without mashing the pieces. Season with kosher salt and black pepper. Refrigerate for 5–10 minutes to let flavors meld. Reserve remaining dressing for drizzling at service.

Finish with sesame

Just before plating, fold in the sliced green onions and half of the toasted sesame seeds into the tuna. Keep chilled until assembly.

Prepare avocado and greens

Slice the ripe avocados thinly. Arrange the spring mix across serving plates or a shallow platter in a single layer, creating a bed roughly in the center where the tuna will sit. Fan the avocado slices over the spring mix or place them as a circular bed, leaving space in the center for the tartare.

Garnish

Sprinkle microgreens or cilantro lightly over the greens and avocado. Keep lemon or lime wedges ready at the side for guests who want extra acid.

Make chips

Preheat oven to 375°F (190°C). Toss the pita triangles with olive oil, sea salt and smoked paprika until evenly coated. Spread in a single layer on a baking sheet and bake 8–12 minutes, flipping once, until golden and crisp. Remove and cool on a rack.

Spoon or mold the chilled tuna tartare into a compact mound (use a 3-inch ring mold if available) and place it in the center of the avocado bed on each plate or on a shared platter. Drizzle the reserved dressing and a little extra teriyaki sauce over the top for gloss.

Sprinkle the remaining toasted sesame seeds over the tuna, then add a light crack of black pepper. Garnish with a few extra sliced green onions and microgreens as desired.

Arrange the crispy pita chips around the tartare or serve them on a separate plate. Serve immediately with lemon or lime wedges.