Tuna Tartare Recipe

Prepare tuna

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

Prepare aromatics and avocado

Finely mince the red onion so it measures about 1/4 cup; thinly slice the scallions and chop the capers. Dice the ripe avocado into 1/4-inch pieces and reserve. If using herbs, finely chop them.

In a small bowl, whisk together the soy sauce, sesame oil, toasted sesame seeds, lime juice, rice vinegar, olive oil (if using), Dijon mustard (or a small pinch of wasabi), and honey. Add crushed red pepper flakes if you want heat. Taste and adjust: add a touch more lime for brightness, a pinch more honey for balance, or a little more soy for saltiness. Finish with salt and freshly ground black pepper.

Reserve about 1 teaspoon of the dressing to drizzle on plated servings. Gently fold the remaining dressing into the chilled diced tuna until evenly coated — do not overmix or mash the tuna.

Gently fold the diced avocado, minced red onion, scallions, chopped capers, and herbs into the dressed tuna, keeping some avocado pieces intact so the tartare has texture. Taste and adjust seasoning with a little more salt, pepper, or lime if needed.

Using a ring mold (about 2.5–3 inches) or a spoon, portion the tartare onto chilled plates: press the mixture lightly into the mold and lift to create a neat stack. If not using a mold, use spoons to mound the tartare decoratively.

Drizzle the reserved teaspoon of dressing over each portion, sprinkle with extra toasted sesame seeds and microgreens or herbs, and serve immediately with toasted baguette slices, crackers, or tortilla chips. Offer lemon or lime wedges on the side.