Yellowfin Tuna Tartare Recipe

Prepare the tuna

Keep tuna chilled until ready. Using a very sharp knife, trim any sinew from the tuna and pat dry with paper towels. Cut the tuna into even 1/4-inch dice for a classic tartare texture. Transfer diced tuna to a chilled bowl.

Make the marinade

In a small bowl whisk together soy sauce, sesame oil, fresh lime juice, rice vinegar, honey, fine sea salt, and freshly ground black pepper until honey and salt dissolve and mixture is homogeneous.

Combine tuna and marinade

Pour about two-thirds of the marinade over the diced tuna and gently fold with a rubber spatula or spoon until evenly coated. Let the tuna sit in the refrigerator for 5–10 minutes to allow flavors to marry. Reserve the remaining marinade for finishing and serving.

Prepare aromatics

While the tuna rests, finely mince the shallot, thinly slice the scallions (keep whites and greens separate), grate the ginger, and mince the jalapeño if using. Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant; watch closely to avoid burning.

Fold aromatics into tuna

Remove the tuna from the refrigerator. Add the shallot, scallion whites, grated ginger, minced jalapeño, and most of the chopped cilantro to the tuna. Fold gently to combine, taking care not to mash the fish. Taste and adjust seasoning with the reserved marinade or additional lime, soy, or salt as desired.

Add texture and chill briefly

Stir in toasted sesame seeds. Cover and chill the combined tartare for 5 minutes if serving immediately, or up to 30 minutes for slightly more marinated flavor. Do not marinate for much longer, as the acid will begin to 'cook' the fish.

Prepare optional avocado

If using avocado, dice it just before plating and toss very gently with a small pinch of salt and a squeeze of lime to prevent browning.

Plate the tartare

For individual servings, use a ring mold (2.5–3 inches) placed on chilled plates. Spoon a thin layer of reserved marinade or a few drops of olive oil in the base, press half the tuna mixture into the mold, then add a small layer of diced avocado (if using) and top with the remaining tuna. Gently lift the ring mold to release a neat tower. If not using a ring mold, spoon the tartare into neat quenelles or a mound on each plate.

Garnish and serve

Finish each portion with scallion greens, remaining chopped cilantro or microgreens, a light drizzle of extra virgin olive oil, and a sprinkle of fleur de sel. Serve immediately with crispy wonton strips or toasted baguette slices on the side for scooping.

Serving notes

Provide extra lime wedges, reserved marinade for drizzling, and additional soy on the side. Consume fresh; do not store prepared tartare for more than 2 hours.