Tuna Tartare Recipe

Prepare tuna

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

Prepare vegetables and aromatics

Peel, seed and small-dice the cucumber into 1/4-inch pieces; small-dice the ripe avocado and place it into a bowl with a squeeze of 1/2 tablespoon lime juice to slow browning. Finely dice the red onion and thinly slice the green onion. Julienne the pickled ginger. Combine the cucumber, avocado, red onion and green onion in a separate bowl and refrigerate briefly.

Make dressing

In a small bowl, whisk together the remaining 1.5 tablespoons lime juice, soy sauce, sesame oil, rice vinegar, mirin and wasabi paste (if using) until smooth. Taste and adjust: add a pinch more soy for saltiness or up to 1/4 teaspoon additional lime juice for brightness.

Season tuna

Pour about two-thirds of the dressing over the diced tuna; gently fold to coat without mashing the fish. Add the neutral oil for a light gloss, then season with sea salt and freshly ground black pepper. Taste and add remaining dressing if needed — the tuna should be savory with bright citrus notes but not overwhelmed by sauce.

Combine components

Fold the chilled cucumber/avocado mixture into the dressed tuna very gently to avoid crushing the avocado. Add the tobiko and reserve about 1 teaspoon for garnish. Adjust seasoning: if mixture tastes flat, add a few drops of soy or a squeeze of lime.

Chill briefly: Cover and refrigerate the assembled tartare for 5–10 minutes to let flavors marry, but do not leave long enough for the avocado to discolor.

Mold and plate: For neat presentation, place a 2.5–3 inch metal ring or small ramekin on chilled plates. Spoon or pack the tartare into the ring, pressing lightly, then lift the ring to release a neat tower. Alternatively, make small quenelles with two spoons for a rustic look.

Garnish: Top each tartare portion with a small spoonful of reserved tobiko, a few microgreens or cilantro leaves, a sprinkle of toasted sesame seeds and a few strands of pickled ginger. Place plantain chips or wonton crisps around the tartare for scooping.

Serve immediately: Serve chilled with extra lime wedges on the side and additional plantain chips. Advise guests to eat promptly to enjoy the texture contrast between creamy avocado, tender tuna and crisp chips.