Tuna Tartare Recipe

Prep the tuna

Keep the bluefin tuna very cold. Using a sharp knife, trim any sinew and remove skin if present. Dice the tuna into 1/4-inch (5–6 mm) uniform cubes for a tartare texture. Place diced tuna in a chilled bowl.

Season diced tuna lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper; gently toss to combine and set aside while you make the dressing (do not overdress early to preserve texture).

Make the dressing

In a small bowl whisk together 1.5 tbs light soy sauce, 0.5 tbs toasted sesame oil, 1 tsp chili oil (or to taste), 0.5 tsp rice vinegar, 1 tsp fresh lime juice, 0.5 tsp grated ginger and 0.25 tsp honey or agave if using. Taste and adjust — it should be savory with a hint of acid and heat.

Reserve about 1 tsp of the dressing for drizzling garnish. Add the remaining dressing to the chilled bowl with the diced tuna and gently toss just until evenly coated. Refrigerate the bowl for 2–3 minutes if needed to keep cool while finishing other components.

Prep avocado and aromatics

Cut the avocado in half, remove pit, peel, and dice into 1/4-inch cubes. Toss avocado gently with a light pinch of salt and 1/2 tsp lime juice to prevent browning. Thinly slice chives and scallion.

Fold half of the diced avocado and half of the chives/scallion into the tuna mixture very gently to combine, keeping some avocado and herbs reserved for garnish for texture contrast.

Toast sesame seeds and assemble garnishes

If seeds are not toasted, dry-toast 1 tsp sesame seeds in a small skillet over medium heat 1–2 minutes until fragrant, shaking pan; cool. Prepare crispy shallots or wonton strips if using.

Plate the tartare using a round ring mold (2.5–3 inches) or by free-form. Spoon half of the mixture into the mold, press gently, then top with remaining tuna mixture to create a compact mound. Alternatively, portion onto a chilled plate in small quenelles or stacks for each guest.

Remove ring. Garnish with reserved avocado cubes, remaining chives and scallion, toasted sesame seeds, crispy shallots or wonton strips, and microgreens/cilantro. Drizzle reserved 1 tsp dressing and 1/2 tsp neutral oil or additional chili oil over the top and around the plate for shine and heat. Add an extra small sprinkle of sesame seeds.

Serve immediately with sesame crackers, toasted baguette slices or nori squares on the side. Provide lemon or lime wedges for optional additional acidity. Consume within 30–45 minutes of assembly for best texture and freshness.