Tuna Tartare Recipe

Prepare the tuna

Keep the sushi-grade tuna chilled until ready. Using a sharp knife, trim any silver skin or connective tissue and dice the tuna into uniform small cubes (about 1/4 inch). Place diced tuna in a chilled bowl and keep on ice or in the refrigerator while you prepare remaining components.

Mix the marinade

In a separate small bowl, whisk together 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1 tablespoon fresh lime juice, 1 teaspoon grated fresh ginger, 1 teaspoon honey (or agave), 1/2 teaspoon Sriracha (if using), and 1 teaspoon toasted sesame seeds until combined.

Marinate the tuna briefly

Pour about two-thirds of the marinade over the diced tuna and gently fold to coat, taking care not to break up the cubes. Let the tuna marinate in the refrigerator for 5–10 minutes—just long enough to pick up flavor but not to 'cook' the fish with acid.

Prepare aromatics

Very finely mince 1 tablespoon shallot and thinly slice the green parts of 2 scallions. Drain and roughly chop 1 teaspoon capers. If using avocado, dice half an avocado into small cubes and toss immediately with a tiny squeeze of lime to slow browning.

Combine with tuna

Remove the marinated tuna from the refrigerator. Gently fold the minced shallot, sliced scallions, chopped capers, and the remaining one-third of the marinade into the tuna so the flavors are evenly distributed. If using avocado, carefully fold it in last to avoid mashing.

Plate the tartare

Use a round ring mold (2.5–3 inches) or spoon to mound the tuna mixture onto chilled plates. Press gently to set the shape, then lift the ring mold straight up. If you prefer free-form, spoon 2–3 tablespoon portions onto each serving plate.

Finish

Drizzle a small amount (about 1 teaspoon) of extra virgin olive oil around or over the tartare, sprinkle with flaky sea salt (about 1/4 teaspoon) and freshly ground black pepper (about 1/4 teaspoon). Scatter microgreens or cilantro on top for color, and add a few additional toasted sesame seeds if desired.

Serve with crunch

Serve immediately with 12 crackers, wonton crisps, or thin crostini alongside for scooping. Recommend 3–4 pieces per person as an appetizer. Advise diners to eat immediately for best texture.