Tuna Tartare* Recipe

Prepare tuna

Keep the tuna very cold. Using a sharp knife, trim any sinew and skin then cut the bigeye tuna into 1/4-inch dice. Place diced tuna in a chilled bowl.

Cure briefly

Sprinkle the tuna with 1 tsp sea salt and 1 tsp granulated sugar. Gently toss to coat and let sit on ice for 5 minutes to lightly cure and firm the flesh. Drain any liquid with a slotted spoon and return tuna to the chilled bowl.

Make truffle-lime vinaigrette

In a small bowl whisk together 2 tbsp fresh lime juice, 1 tbsp extra-virgin olive oil, 1 tsp white truffle oil, 1 tsp low-sodium soy sauce, and 1/4 tsp toasted sesame oil until emulsified. Taste and adjust acidity or oil balance as needed.

Combine mix-ins

Add the finely minced shallot, chopped capers, finely diced cucumber, 2 tbsp sliced chives, and 1 tsp black sesame seeds to the tuna. Pour half of the vinaigrette over the tuna and gently fold to combine, taking care not to mash the dice. Reserve the remaining vinaigrette to dress just before plating if desired.

Season

Sprinkle 1 tsp everything spice blend over the tuna and fold gently so the seasoning is evenly distributed. Adjust salt very lightly if needed (the soy and capers add brininess). Add lime zest and gently mix.

Cover the bowl and chill the assembled tartare in the refrigerator for 10–15 minutes to let flavors marry. Do not overchill — the tuna should remain just cold.

Heat oil and prepare crackers

In a medium heavy-bottomed pot, pour neutral oil and heat to 375°F (190°C). If you don't have a thermometer, heat until a small piece of cracker sizzles and puffs instantly. Pat crackers dry if any moisture is present.

Fry crackers

Working in batches (do not overcrowd), carefully lower crackers into the hot oil with tongs. They should puff within 2–6 seconds. Remove immediately with a spider or slotted spoon and drain on paper towels. Sprinkle with 1/2 tsp fine sea salt while still hot.

Let crackers cool to crisp, then transfer to a clean basket or bowl. Keep warm or at room temperature until serving. If a deep-fry is not desired, use store-bought sturdy crackers or make puffed rice cakes as an alternative.

Plate tartare

Use a ring mold (2.5–3 inches) on chilled plates if you want a neat presentation. Spoon or pack the tuna tartare into the ring mold, pressing gently to compact, then lift the ring to reveal a tidy cylinder. If not using a ring, arrange a quenelle or small mound with two spoons.

Dress and garnish

Drizzle the reserved vinaigrette lightly around the tartare and finish with up to 1/2 tsp additional truffle oil if desired (a little goes a long way). Sprinkle an extra 1/4 tsp everything spice over the top for aroma. Garnish with microgreens or frisée and a few extra chive threads.

Serve with puffed crackers

Arrange 3–4 puffed crackers around or leaning against the tartare for scooping. Serve immediately so crackers remain crisp.