Tartare De Thon Recipe

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).

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.

Combine aromatics

Stir the finely diced red onion, chopped capers, finely diced cornichons, and chopped chives into the dressing. Taste and adjust seasoning with the remaining 1/2 teaspoon sea salt and remaining 1/4 teaspoon black pepper if needed.

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.

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.

Garnish and finish

Drizzle about 1 teaspoon extra-virgin olive oil over each portion, sprinkle microgreens or baby arugula around or on top, and add a few extra chives and capers if desired. Serve immediately with toasted baguette slices or crackers and lemon wedges on the side.

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.