Tuna Tartare Recipe

Prepare the tuna

Keep the sushi-grade tuna chilled until ready. Trim any sinew, then cut into 1/4-inch dice. Transfer to a chilled bowl and keep refrigerated while you prepare other elements.

Dice aromatics and avocado

Finely mince the shallot and chop the capers. Thinly slice the chives. Dice the avocado into small uniform cubes and toss gently with 1/2 teaspoon of lime juice (from the dressing amount) to prevent browning; reserve.

In a small bowl, whisk together soy sauce, extra-virgin olive oil, toasted sesame oil, fresh lime juice, yuzu or rice vinegar, Dijon mustard, hot sauce (if using), and sugar or honey until smooth. Taste and adjust: add salt and pepper to taste. The dressing should be balanced—salty, bright, and slightly tangy.

Reserve about 1 teaspoon of the dressing for drizzling on the finished dish and set aside.

Add the minced shallot, chopped capers and sliced chives to the remaining dressing and mix to combine.

Pour the dressing over the diced tuna and fold gently to coat, being careful not to mash the fish. Cover and chill for 5–10 minutes to let flavors marry, but do not marinate for long (no more than 20 minutes).

Taste the dressed tuna and adjust seasoning with additional salt, pepper or lime juice if needed.

If serving composed, use a ring mold (2.5–3 inch) on each plate: place half of the avocado dice in the bottom of the ring and gently press to form a base. Spoon the dressed tuna on top, pressing lightly to form a neat cylinder. For a more rustic presentation, mix avocado into the tuna just before plating and mound with a spoon.

Remove ring carefully. Sprinkle toasted sesame seeds and a small pinch of lemon or lime zest over the tartare. Garnish with microgreens or baby arugula and place fried wonton strips or toasted baguette slices alongside. Drizzle reserved teaspoon of dressing around the plate or over the tartare.

Serve immediately while tuna is chilled and crisps are crunchy.