Bluefin Tuna Tartare Recipe

Prepare tuna

Keep the bluefin tuna well chilled. Using a very sharp knife, trim any sinew and skin, then cut the tuna into 3–4 mm small brunoise (small dice). Transfer to a chilled bowl and keep refrigerated while preparing other components.

Mince aromatics

Finely mince the shallot and finely chop the chives. Reserve a small pinch (about 1/2 tsp) of chives for garnish.

Make white soy citrus ponzu dressing

In a small bowl whisk together white soy sauce (1.5 tbsp), citrus ponzu (2 tbsp), toasted sesame oil (1 tsp), fresh lime juice (1 tsp), olive oil (1 tsp), and sambal oelek (1 tsp). Taste and adjust: add up to 1/2 tsp more ponzu or 1/4 tsp more sambal if you want brighter or spicier. Season lightly with 1/4 tsp fine sea salt and a pinch of black pepper. This is the dressing for the tuna and should be bright and balanced.

Dress tuna

Remove tuna from refrigerator. Add the minced shallot and most of the chopped chives to the tuna. Pour about 2 tbsp of the prepared dressing over the diced tuna — gently fold to combine without mashing the fish. Taste and adjust seasoning with remaining dressing, a small pinch of salt, or more lime if needed. Chill briefly (5–10 minutes) while assembling avocado and crostini.

Prepare avocado and finish

Quarter, pit, and peel the ripe avocado, then dice into similar-size brunoise as the tuna. Toss the avocado gently with a light drizzle (about 1/2 tsp) of olive oil, a pinch of salt, and a few drops of lime juice to prevent browning. Fold the avocado gently into the dressed tuna just before plating to keep texture distinct.

Plate with egg yolk & bottarga

Divide the tuna-avocado mixture into 4 portions (about 3 oz tuna per serving). Make a small shallow well in the center of each portion and place one fresh egg yolk in each well (alternatively serve yolk on the side). Sprinkle each portion with grated bottarga (about 1/4 tbsp per portion) and the reserved chopped chives. Finish with a tiny drizzle (a few drops) of sesame oil and an optional pinch of flaky sea salt and freshly ground black pepper.

Preheat oven to 375°F (190°C). Arrange baguette slices on a sheet pan, brush each lightly with neutral oil or butter (about 1 tsp total), and season with flaky sea salt. Bake 7–9 minutes until crisp and lightly golden. Let cool.

To serve, either place crostini alongside each tartare portion for scooping, or spoon a small mound of tartare onto each crostini for individual bites. Garnish plates with microgreens or chive blossoms as desired and serve immediately so egg yolk remains creamy and crostini stays crisp.