Bluefin Tuna Tartare Recipe

Prep Tuna

Pat the bluefin tuna dry with paper towels. Remove any membranes and dice the tuna into 1/4-inch (6 mm) uniform cubes. Place the diced tuna in a chilled bowl and keep refrigerated while preparing other components.

Mix Flavoring

To the chilled bowl with tuna, add the finely minced shallot, thinly sliced scallions, and snipped chives. Pour in the soy sauce, sesame oil, rice vinegar, and lime juice. Gently fold ingredients together with a rubber spatula to coat tuna without breaking cubes. Season with toasted sesame seeds, sea salt, and freshly ground black pepper. Taste and adjust salt or lime as needed. Cover and refrigerate for up to 10 minutes — do not marinate for long to preserve texture and color.

In a small bowl, whisk together the crème fraîche, prepared wasabi paste, and lemon juice until smooth. Season with a pinch of sea salt. Taste and adjust wasabi amount for desired heat. Chill until ready to plate.

Spoon the avocado flesh into a small bowl. Add lime juice, neutral oil and salt. Mash vigorously with a fork or use an immersion blender for a silkier texture to achieve a smooth purée. If using a blender, add a teaspoon of cold water to loosen if necessary. Transfer to a pastry bag or squeeze bottle for neat plating; keep chilled.

Combine rice vinegar, sugar, salt, and prepared wasabi paste in a small bowl and stir until sugar dissolves. Add the thinly sliced cucumber or daikon and toss to coat. Let sit at room temperature for 10–15 minutes, or refrigerate up to 1 hour. Drain excess liquid before plating; reserve a little pickling liquid for balancing if needed.

Toast the nori sheet briefly over an open flame or in a dry skillet until crisp, then cut or crumble into small shards. If using packaged rice crisps or prawn crackers, break into bite-size pieces. Toss seaweed shards lightly with a drop of olive oil to make them pliable and aromatic. Reserve microgreens for finishing.

Plate Tuna

On chilled plates, spread a small smear (about 1 Tbsp) of avocado purée where you will place the tartare. Using a 2.5–3 inch round ring mold (optional), place the mold over the smear and spoon tuna tartare into the mold, pressing lightly to compact and level the top. Gently lift the ring to release the tartare. If no ring is available, mound the tartare neatly with spoons.

Dot or pipe small quenelles (about 1/2 tsp each) of wasabi crème fraîche around or on top of the tartare for contrast. Arrange a few pieces of rice crisps and nori shards leaning against the tartare for crunch. Place a small amount (about 1–2 tsp) of drained wasabi pickles alongside the tartare to provide acidity and heat. Finish with a handful of microgreens, a light drizzle of extra virgin olive oil over the tuna, and a final tiny sprinkle of toasted sesame seeds.

Serve immediately so the crisps remain crunchy and the tuna stays chilled. Recommend serving as an appetizer, 2–3 pieces per guest if plating family-style.