Red Tuna Tartare Recipe

Prepare and season tuna

Trim any connective tissue from the sushi-grade tuna and pat dry with paper towels. Using a sharp knife, cut the tuna into very small uniform dice (about 1/4-inch). Place diced tuna in a chilled bowl, sprinkle with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper, then gently toss to coat. Keep chilled while you prepare other components.

Make the dressing

In a small bowl or jar combine 2 tbs extra-virgin olive oil, 1 tbs soy sauce, 1/2 tsp toasted sesame oil, 1 tbs fresh lime juice, 1/2 tsp Dijon mustard, 1/2 tsp honey (or agave), and 1/4 tsp wasabi paste if using. Whisk or shake until fully emulsified and taste; adjust acidity or salt (soy) as needed. The dressing should be bright, slightly savory and balanced.

Dress the tuna

Pour about two-thirds of the dressing over the diced tuna and fold gently with a rubber spatula a few times until evenly coated. Reserve remaining dressing to toss with avocado and cucumber just before plating.

Prepare aromatics and vegetables

Finely mince 1 shallot and thinly slice 2 scallions. Chop 2 tbs cilantro leaves. Remove seeds from 1/2 cup cucumber and dice small. Dice 1 avocado into small cubes and toss immediately with a tablespoon of the reserved dressing to prevent browning (use remaining dressing amount as needed).

Combine tuna with aromatics

Add the minced shallot, sliced scallions (reserve a few green slices for garnish) and chopped cilantro to the dressed tuna. Gently fold in the cucumber dice. Taste and adjust seasoning with a pinch more sea salt, a squeeze of lime, or a small additional splash of soy if needed. Keep chilled.

Plate tartare

Use a round food ring (2.5–3 inches) or spoon to portion the tartare. If using a ring, lightly oil the inside and pack tuna mixture into the ring about three-quarters full. Spoon a small layer of dressed avocado on top or to the side, then gently lift the ring to release a neat tower. Alternatively, mound tuna on chilled plates with avocado alongside.

Finish and serve

Sprinkle 1 tsp toasted sesame seeds and 2 tsp fried shallots over the tartare. Add microgreens or cilantro sprigs and a few thin radish slices for color and bite. Garnish with reserved scallion slices. Serve immediately with lemon or lime wedges and 12 crackers/toasted baguette slices or wonton chips. Pass additional dressing at the table if desired.

Serve the tartare immediately after assembly for best texture and freshness. Any leftover dressed tuna should be refrigerated and consumed within 24 hours; avocado will brown, so store separately and combine just before serving.