Tartare De Thon Recipe
Make Tartare De Thon Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tuna
Dressing / Seasoning
To Serve / Garnish
Method
Tuna Preparation
- 1
Chill and dice
Keep the ahi tuna well chilled until ready to work. Pat the tuna dry with paper towels. Using a very sharp knife, trim away any sinew or discolored edges. Cut the tuna into small uniform 1/4-inch dice for classic tartare texture. Place the diced tuna in a chilled bowl and sprinkle with 1 tablespoon lemon juice, 1/2 teaspoon of the sea salt, and 1/4 teaspoon of the black pepper. Gently toss and return to the refrigerator while you make the dressing (about 5–10 minutes).
Dressing / Seasoning
- 2
Make the dressing
In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon Dijon mustard and 1/2 teaspoon Worcestershire sauce (if using) until emulsified. Add 2 drops of Tabasco or to taste.
- 3
- 4
Dress the tuna
Remove the tuna from the refrigerator. Pour the dressing over the diced tuna and gently fold with a rubber spatula just until evenly coated — do not overmix; you want the cubes to retain their shape. Taste and adjust acidity (add more lemon juice by 1/2 teaspoon increments) or salt to preference.
Plating and Serve
- 5
Assemble
If using avocado, toss the diced avocado lightly with a squeeze of lemon to prevent browning. To plate, you may use a ring mold: place a small amount of avocado (if using) in the center of each plate, top with the dressed tuna packed gently into the ring, then lift the ring to reveal a neat tower. Alternatively, spoon the tartare into small bowls or arrange on toasted baguette slices.
- 6
- 7
Storage note
Tuna tartare is best eaten immediately. If you must hold it, keep covered and chilled and consume within 2 hours of dressing for optimal texture and food safety.
