Tuna Tartare Recipe

Prep and dice tuna

Pat the sushi-grade ahi tuna dry with paper towels. Trim any sinew. Using a sharp knife, dice the tuna into small 1/4-inch (5 mm) cubes for a classic tartare texture. Transfer the diced tuna into a medium bowl and gently toss with 1 tsp fine sea salt, 1/2 tsp freshly ground black pepper, and 1 tablespoon extra-virgin olive oil. Set aside on ice or in the refrigerator while you make the dressing (do not marinate for more than 10–15 minutes).

Make dressing

In a small bowl or jar combine 1/4 cup unsweetened apple juice, 2 tablespoons rice wine vinegar, 1 teaspoon grated fresh ginger, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 2 tablespoons extra-virgin olive oil, 1/4 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Whisk or shake vigorously until the dressing emulsifies and is smooth. Taste and adjust acidity or sweetness—add a little more lemon juice for brightness or a pinch more honey if you prefer sweeter. Keep chilled until ready to use.

Mix tartare

Add the finely minced shallot (1 small) to the tuna bowl along with 2 tablespoons thinly sliced chives and 1 teaspoon lemon zest. Spoon 2 tablespoons of the apple-ginger dressing over the tuna and gently fold to combine—use a light hand to keep the cubes intact. Taste and add more dressing sparingly if desired; the tuna should be flavorful but not soggy.

Add pomegranate and crunch

Gently fold in 1/2 cup pomegranate seeds and 2 tablespoons toasted nuts (almonds or pistachios) if using. Sprinkle 1 teaspoon toasted sesame seeds if desired for a subtle nutty note. Adjust seasoning with a small pinch of salt or a grind of black pepper.

Chill briefly

Cover the bowl and refrigerate the combined tartare for 5–10 minutes to let flavors meld. Do not refrigerate for too long or the texture will soften.

Arrange 8 Belgian endive leaves on a serving platter. Using a spoon or a ring mold (1.75–2 inch), portion the tuna tartare into neat mounds and nestle a portion into each endive leaf. Drizzle a little extra apple-ginger dressing (about 1 teaspoon per leaf) over each, scatter remaining pomegranate seeds and microgreens on top, and finish with a light pinch of flaky sea salt and a grind of black pepper. Garnish with lemon wedges on the side for extra brightness.

Serve immediately while the endive is crisp. Leftover tartare should be stored tightly covered in the refrigerator and consumed within 24 hours.