Tuna Tartare Recipe

Prepare the tuna

Pat the bluefin tuna dry with paper towels. Trim away any sinew and very finely dice the tuna into approximately 1/4‑inch (6 mm) cubes. Place diced tuna in a chilled bowl and keep refrigerated while you prepare the other components.

Mix aromatics

In a separate small bowl combine the finely chopped shallot, chopped capers, and sliced chives. Add lemon zest and lemon juice, then whisk in the 2 tbsp extra‑virgin olive oil until combined.

Season and finish

Stir the Calabrian chili paste, soy sauce, sesame oil, sea salt, and black pepper into the aromatic mixture. Taste and adjust — add a little more lemon for brightness or more chili paste for heat. Add the diced tuna to the bowl and gently fold with a rubber spatula until evenly coated. Cover and chill for 5–10 minutes to let flavors marry (do not overmarinate or tuna will become too soft).

Portion

Using a ring mold (2.5–3 inch) or spoon, portion the tartare into 6 equal servings (about 1.6 oz/45 g tuna per serving). If using a ring mold, press gently and lift straight up to keep a neat shape. Alternatively, mound a tablespoon‑sized quenelle onto each crostini at service.

Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush each slice lightly with olive oil (and a thin smear of butter if using). Bake for 6–8 minutes until edges are golden and crisp. Remove and cool slightly.

To assemble, place one portioned tartare atop each crostini or serve the tartare plated with crostini on the side. Garnish with a few extra snips of chive and a few whole capers if desired. Serve immediately with lemon wedges so diners can finish with a squeeze of lemon.

Storage note: Any leftover tartare should be kept refrigerated and eaten within 24 hours. Do not freeze.