Tuna Tartare Recipe

Prepare tuna

Keep the tuna well chilled until ready. Using a very sharp knife, trim any sinew from the tuna and cut into 1/4-inch dice. Place diced tuna in a chilled bowl.

Add aromatics

Add the finely minced shallot and the white part of the sliced green onion to the tuna. Gently fold to combine.

Season tuna with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper. Reserve remaining salt/pepper to taste after dressing is added.

Whisk together soy sauce, toasted sesame oil, rice vinegar, mirin (if using), fresh lime juice, honey, grated ginger, and chili paste in a small bowl until honey dissolves and mixture is smooth.

Taste and adjust: add more lime for brightness, more honey for sweetness, or more chili for heat. The dressing should be balanced salty, tangy, and slightly sweet.

Pour approximately 2 tablespoons of dressing over the tuna and gently fold to coat evenly. Reserve the remaining dressing for plating (about 1–2 tablespoons).

Fold in diced avocado very gently to the dressed tuna, using a spatula to avoid mashing. Add the green part of the sliced green onion, chopped cilantro/chives, and toasted sesame seeds. Taste and finish seasoning with remaining salt and pepper as needed.

If desired, use a 2.5–3 inch round ring mold placed on chilled serving plates to portion the tartare. Spoon the tuna-avocado mixture into the ring, pressing lightly to hold shape, then lift ring straight up.

Arrange rice chips around or beneath the tartare, drizzle reserved dressing around the plate or a small amount on top, and sprinkle extra toasted sesame seeds and microgreens for garnish. Serve immediately with lime wedges on the side.

Notes: Keep tartare cold and serve immediately. If preparing slightly ahead, store dressed tuna separately from avocado and chips; combine just before plating to maintain texture.