AHI TUNA TARTARE recipe served on a plate, by Pekin the Chef
Jul 28 2026
Restaurants›Ocean Prime Sarasota›Ahi Tuna Tartare Recipe

Ahi Tuna Tartare Recipe

Inspired by Ocean Prime Sarasota
Time25m
Serves4

Avocado, Ginger Ponzu, Sesame Seed

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Ingredients

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Tuna Tartare

Ginger Ponzu Dressing

Avocado & Garnish

Method

Tuna Tartare

1

Prepare tuna

Keep tuna cold until ready. Trim any sinew and pat dry with paper towel. Using a very sharp knife, dice the ahi tuna into small uniform 1/4-inch cubes. Transfer to a chilled bowl.

2

Mince aromatics

Finely mince the shallot and the white parts of the scallions. Reserve the green parts of the scallions for garnish. Grate 1 teaspoon fresh ginger and add to minced shallot and scallion whites.

3

Season tuna

Add minced shallot/ginger mixture to the diced tuna. Drizzle in 1 teaspoon toasted sesame oil, then season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Gently toss to combine, taking care not to mash the cubes.

4

Fold in dressing

Reserve about 1 tablespoon of the ginger ponzu dressing for finishing (see dressing section). Pour the remaining dressing over the seasoned tuna and gently fold until evenly coated. Taste and adjust seasoning if needed (add a touch more salt or lime if desired). Chill briefly (5–10 minutes) to allow flavors to marry.

Ginger Ponzu Dressing

5

Make dressing: In a small bowl, whisk together 3 tablespoons low-sodium soy sauce, 2 tablespoons fresh lime juice, 1 tablespoon rice vinegar, 1 teaspoon mirin, and 1 teaspoon freshly grated ginger. If using, stir in 1 teaspoon bonito flakes and let sit 5 minutes, then strain out flakes if you prefer a clear dressing.

Avocado & Garnish

6

Prepare avocado

Peel and pit the avocado. Dice into 1/2-inch cubes. Toss gently with juice from 1/2 lime to prevent browning and to add brightness.

7

Assemble

To plate, place a ring mold or small ramekin in the center of each plate. Layer half of the diced avocado into the mold and press lightly. Spoon an even portion of the tuna tartare mixture on top of the avocado, pressing gently to compact. Remove the mold carefully.

8

Finish & garnish

Drizzle the reserved 1 tablespoon of ginger ponzu over the assembled tartare. Sprinkle 1 tablespoon toasted sesame seeds across servings and garnish with chopped green scallion tops and microgreens or cilantro. Serve immediately with crispy wonton chips or sesame crackers and optional thin cucumber slices.