Tartare Di Tuna Recipe

1. Prepare tuna

Keep the sushi-grade tuna well chilled. Using a very sharp knife, trim any sinew or discolored edges and slice the tuna into 1/4–1/2-inch strips, then turn the strips and dice into uniform 1/4-inch cubes. Transfer diced tuna to a chilled bowl and return to the refrigerator while you prepare the remaining components.

2. Mince aromatics

Peel and finely mince the shallot until translucent-fine. Finely chop the capers, chives, and (if using) cilantro. Gently mash the avocado into 1/4-inch dice — you want pieces that hold shape, not a puree.

3. Make dressing

In a small bowl whisk together the mayonnaise, Dijon mustard, soy sauce, sesame oil, lime juice, extra-virgin olive oil, and chili oil or sriracha until smooth and emulsified. Taste and adjust seasoning, adding a pinch more salt or a little more lime if needed.

4. Combine tartare

Remove the tuna from the refrigerator. Add the minced shallot, chopped capers, chives, and cilantro to the tuna. Spoon the dressing over the tuna and gently fold with a rubber spatula 6–8 times until evenly coated — avoid overmixing to keep the tuna tender. Gently fold in the avocado last, using only a couple of strokes so it stays chunky. Season with sea salt and freshly ground black pepper; taste and adjust.

5. Chill briefly

Cover the bowl and chill in the refrigerator 10–15 minutes to let flavors marry but not so long that the avocado browns or the texture becomes watery.

6. Plate: place a small handful of microgreens or baby arugula at the center of each plate if serving individually. Use a 2.5–3-inch round ring mold to portion the tartare: spoon the tuna mixture into the mold, pressing gently with the back of a spoon to compact lightly. Lift the mold straight up to reveal a neat tower. If you don't have a mold, mound with a spoon.

7. Garnish: scatter toasted sesame seeds over the tartare, arrange thin cucumber or radish slices around the plate, and tuck a lemon or lime wedge at the side. Place toasted baguette slices or wonton crisps on the side for scooping.

8. Finish: drizzle a few drops of extra-virgin olive oil or a touch more sesame oil over the top and finish with one last grind of black pepper. Serve immediately.

9. Storage note: consume chilled tuna tartare the same day it is prepared. Leftovers (not recommended with raw fish) should be stored airtight and eaten within 24 hours; do not freeze.