Tuna Tartar Recipe

Prepare tuna

Keep tuna chilled until ready to use. Pat the tuna dry with paper towels. Using a very sharp knife, trim any sinew and cut the tuna into small 1/4-inch dice. Place diced tuna in a chilled bowl; return to refrigerator while preparing other components if needed.

Prepare vegetables and aromatics

Peel and pit the avocado, then dice into 1/4-inch pieces. Halve lengthwise the cucumber, scoop seeds if watery, then finely dice to similar size as tuna. Finely mince the red onion (use only about 1 tablespoon minced — reserve remainder for another use). Thinly slice the scallion, separating white and green parts if desired. Keep avocado lightly tossed with a few drops of lime juice to prevent browning.

Make dressing

In a small bowl combine ponzu (3 tbs), soy sauce (1 tsp), rice vinegar (1/2 tsp), toasted sesame oil (1 tsp), lime juice (1/2 tbs) and wasabi paste (1/4 tsp). Whisk until smooth. Taste and adjust: add up to 1 tsp more ponzu or 1/4 tsp sugar if you prefer a rounder flavor. Hold about 1 teaspoon of dressing back for finishing drizzle.

Combine tartar

Gently fold the diced tuna with the diced cucumber, minced red onion, and most of the scallions (reserve a pinch for garnish). Add toasted sesame seeds and the dressing (but not the reserved finishing teaspoon). Mix gently to coat evenly—do not overwork or mash the fish. Season with sea salt (1/4 tsp) and a few cracks of black pepper; taste and adjust seasoning carefully.

Assemble with avocado

Place a ring mold (2.5–3 inch) on chilled serving plates or use a spoon for freeform. Spoon half of the diced avocado into the mold, press lightly to form a base layer. Spoon the tuna mixture over the avocado layer and press lightly to create a neat stack. If serving without a mold, gently mound avocado first and top with tuna tartar.

Finish and garnish

Remove mold carefully. Drizzle reserved dressing or a teaspoon of neutral oil over the tartar for shine. Sprinkle reserved sliced scallion, toasted sesame seeds, microgreens or shiso leaves and place pickled ginger to the side. Serve immediately with crackers or toasted nori sheets.

If you don't have bottled ponzu, whisk together soy sauce (2 tbs), yuzu or lemon juice (1 tbs), mirin (1/2 tbs) and dashi or water (1 tbs). Taste and adjust acidity/salt to preference, then use in place of the ponzu called for in the main dressing.