Tuna Tartare Recipe

Prepare tuna

Keep the tuna very cold. Pat the tuna dry with paper towels. Trim any sinew and skin. Cut the tuna into uniform small cubes about 1/4 inch (6 mm). Place the diced tuna in a chilled bowl and keep refrigerated while preparing other components.

Mince aromatics

Finely mince the shallot and chives. Grate the fresh ginger. Place these aromatics with the tuna so flavors can marry briefly.

Make dressing

In a small bowl whisk together soy sauce, sesame oil, rice vinegar, walnut or olive oil, Sriracha (or chili paste), grated ginger, and lemon juice until emulsified. Taste and adjust balance — a touch more lemon or vinegar for brightness, more soy for saltiness, more Sriracha for heat.

Combine tuna and dressing

Pour about three-quarters of the dressing over the diced tuna and gently fold with a rubber spatula until evenly coated. Reserve the remaining dressing to finish plating or serve on the side. Season lightly with sea salt and freshly cracked black pepper to taste. Refrigerate for 5–10 minutes — do not marinate for too long or the acid will start to cure the fish.

Prepare mix-ins

Seed and finely dice the cucumber into small matchsticks or small dice totaling about 1/2 cup. Dice the avocado into 1/4-inch cubes and toss gently with a teaspoon of lemon juice (from the reserved lemon) to prevent browning.

Assemble tartare

Gently fold the cucumber and about half the avocado into the dressed tuna, keeping some avocado reserved for garnish. Taste and adjust seasoning if needed.

Plate and garnish

Using a ring mold (optional), pack the tuna mixture gently into the mold on chilled plates and lift the mold to release a neat tower. Top with remaining avocado cubes, sprinkle toasted sesame seeds and microgreens or cilantro. Drizzle the reserved dressing around the tartare or serve it on the side. Place crispy wonton chips or toasted baguette slices alongside and add lime wedges for squeezing.

Serve immediately once plated to ensure freshness and the avocado stays bright. Leftovers: store tuna and dressing separately in an airtight container in the refrigerator and consume within 24 hours.