Tuna/toro Tartar Recipe

Prepare fish

Keep tuna and toro very cold. Pat dry with paper towel. Trim any sinew and trim to a manageable block. Using a sharp chef's knife, cut tuna into approximately 1/4-inch dice. Combine ahi tuna and toro in a chilled bowl; handle briefly to maintain temperature.

Season the diced fish lightly with the fine sea salt and freshly ground black pepper; toss gently to distribute.

In a small bowl, whisk together ponzu sauce, light soy sauce, fresh lime juice, mirin, toasted sesame oil and grated ginger until well combined. Taste and adjust — dressing should be bright, slightly salty and tangy. Reserve a small spoonful (about 1 tsp) for drizzling on the finished plate if desired.

Add the minced shallot, sliced scallions, chives, toasted sesame seeds and minced chili (if using) to the bowl with the diced tuna. Gently fold to combine so aromatics are evenly distributed without mashing the fish.

Pour about 2 tablespoons of the ponzu dressing over the tuna mixture and fold gently until just coated. Taste and add more dressing (up to the remaining amount) if you prefer a looser texture; avoid overdressing. Adjust salt/acid if needed.

If using avocado, gently fold in the small-diced avocado at the end to avoid browning. Cover bowl and chill in refrigerator for 10–15 minutes to let flavors marry, but do not sit so long that the fish becomes opaque or 'cooked' by the acid.

Use a ring mold or spoon to portion the tartar into 4 equal portions on chilled plates. Spoon any accumulated dressing from the bottom of the bowl around the tartar as a pool. Drizzle reserved teaspoon of dressing over the top for shine.

Garnish each portion with microgreens or shiso leaves, a sprinkle of toasted sesame seeds, and lime wedge on the side. Serve immediately with crisp wonton chips or toasted baguette slices.