Ahi Tuna Tartar Recipe

Chill the ahi tuna in the coldest part of the refrigerator for at least 10–15 minutes before cutting to make precise slices and dice.

Using a very sharp knife, trim any connective tissue from the tuna and cut into 1/4-inch dice. Place diced tuna in a chilled mixing bowl.

Season the diced tuna lightly with the fine sea salt and freshly ground black pepper and gently toss to combine. Set aside while you prepare the dressing.

Make the dressing

In a small bowl, whisk together soy sauce, sesame oil, wasabi paste, fresh lime juice, rice wine vinegar, honey (or agave), and grated fresh ginger until smooth and emulsified. Taste and adjust: add more wasabi for heat, more lime for brightness, or a touch more honey for balance.

Add the thinly sliced scallions, minced shallot, and finely diced cucumber to the bowl with the seasoned diced tuna.

Pour the dressing over the tuna and aromatics. Gently fold the mixture 6–8 times with a rubber spatula or spoon until evenly coated. Avoid overmixing to keep the tuna pieces intact.

If using avocado, gently fold in the diced avocado last to prevent it from becoming mushy. If you want heat, fold in chili oil or sriracha to taste. Sprinkle toasted sesame seeds over the mixture and fold once to distribute.

Use a ring mold (about 3 inches) or spoon to portion the tartar onto chilled plates or a single serving plate. Pack the mixture lightly into the ring mold and lift straight up to release a neat tower. Alternatively, arrange small quenelles or mounds.

Garnish with microgreens or cilantro, a few extra sesame seeds, and place fried wonton chips or toasted baguette slices at the side. Serve immediately with lime wedges for squeezing just before eating.

Serve within 15–20 minutes of mixing for best texture and freshness. Discard any leftovers after 24 hours and do not refreeze raw tuna.