Red Tuna Tartar Recipe

Prepare tuna

Pat the sushi-grade ahi tuna dry with paper towels. Trim away any sinew. Using a sharp knife, cut the tuna into small 1/4-inch dice. Place diced tuna in a chilled bowl and keep refrigerated while you prepare the other components.

Prepare vegetables and aromatics

Finely dice the English cucumber (remove seeds if watery) and the avocado. Finely mince the shallot and chives. Place cucumber, avocado, shallot, and chives in a separate mixing bowl and gently combine.

Make dressing

In a small bowl whisk together soy sauce, sesame oil, fresh lime juice, rice vinegar, Sriracha, grated ginger, kosher salt, and freshly ground black pepper until combined and slightly emulsified.

Combine tartar

Pour about two-thirds of the dressing over the diced tuna and gently fold to coat (reserve remaining dressing for adjusting seasoning). Add the vegetable mix to the tuna and gently fold once or twice to combine—avoid over-mixing to keep the tuna pieces intact. Taste and adjust seasoning with remaining dressing, additional lime juice, or salt/pepper as needed. Sprinkle toasted sesame seeds and fold lightly.

Chill briefly

Cover the bowl and chill the combined tartar in the refrigerator for 10–15 minutes to allow flavors to meld. Do not chill much longer to avoid the avocado browning the mixture.

Plate

Using a ring mold (about 2.5–3 inches) or small spoon, portion the tartar into 4 equal servings onto chilled plates. If using a ring mold, press lightly and lift the mold straight up for a neat tower. Garnish each portion with microgreens or cilantro leaves and a light sprinkling of extra sesame seeds.

Arrange tortilla chips, crostini, or wonton chips around the tartar or on a separate board. Serve immediately with extra lime wedges so diners can squeeze fresh lime over the tartar to taste.