Tuna Tartare Recipe

Chill and trim

Place the tuna in the refrigerator until ready to dice (keep cold). Line a work surface and use a very sharp knife to trim any sinew or dark bits from the tuna; pat dry with paper towels.

Dice the tuna into uniform small 1/4-inch (5 mm) cubes. Transfer to a chilled bowl and keep cold while you prepare the other elements.

In a small bowl whisk together soy sauce, sesame oil, lime juice, rice vinegar, grated ginger and honey (if using) until combined. Taste and add Sriracha or chile oil if you want heat. Stir in toasted sesame seeds.

Add the finely chopped scallion, shallot and chives into the dressing and mix briefly so aromatics soften slightly and flavors marry (about 2 minutes).

Pour approximately two-thirds of the dressing over the diced tuna and gently fold with a rubber spatula until evenly coated. Taste and adjust seasoning — add remaining dressing sparingly if needed. Cover and refrigerate for 5–10 minutes to let flavors meld, but do not sit longer than 30 minutes to preserve texture.

In a separate bowl, gently toss the diced avocado with 1 teaspoon lime juice, the diced cucumber, mango or grapefruit (if using), 1/4 teaspoon salt and 1 teaspoon black pepper. Combine just enough to coat the avocado without mashing.

Use a ring mold (2.5–3 inches) or a clean round cutter placed on chilled plates. Spoon a layer of the avocado-citrus mixture into the bottom of the ring, pressing gently to form an even base about 3/8-inch thick.

Top the avocado layer with the dressed tuna, pressing lightly to level. Remove the ring straight up to keep clean edges. If not using a ring mold, mound the avocado and tuna neatly with spoons.

Drizzle a few drops of extra virgin olive oil around the plate, sprinkle the reserved dressing droplets (if any) around, and finish the tartare with a pinch of flaky sea salt and a light grinding of black pepper.

Scatter microgreens or cilantro on top of the tuna. Serve immediately with crispy wonton chips, toasted baguette slices or crackers on the side for scooping. Provide extra soy-sesame dressing at the table if desired.

Note: Because this dish uses raw fish, serve promptly and refrigerate leftovers no more than 24 hours; discard if fish texture or smell changes.