Tuna Tartare Recipe

Prepare tuna

Pat the sushi-grade tuna dry with paper towels. Remove any silver skin and membranes. Using a sharp knife, dice the tuna into roughly 1/4-inch cubes and transfer to a chilled bowl.

Finely dice the red onion and thinly slice the scallions. Add onion, scallions, and chopped capers to the diced tuna.

Add soy sauce, sesame oil, lime juice, kosher salt, and black pepper to the tuna mixture. Gently fold to combine, taking care not to mash the tuna. Taste and adjust seasoning. Cover and chill while preparing other components (15–20 minutes).

Just before plating, fold in the small-diced avocado gently to avoid browning.

In a small bowl, whisk together sour cream, mayonnaise, lime zest, lime juice, honey, and salt until smooth and homogenous. Adjust lime or honey to taste for brightness and balance. Refrigerate until ready to plate.

Bring a small skillet or comal to medium-high heat. Dry-roast the tomatillos and jalapeño, turning occasionally, until charred and softened (6–8 minutes). Alternatively, broil on high for 6–8 minutes, turning until evenly blistered.

Cool slightly, then transfer roasted tomatillos and jalapeño to a blender or food processor. Add cilantro, shallot, lime juice, and salt. Pulse briefly until you reach a chunky salsa texture. Taste and adjust salt or lime. Chill until plating.

Heat neutral oil in a small saucepan to 325°F (160°C) — if you don't have a thermometer, heat until a small piece of shallot sizzles gently and browns slowly. Fry the thinly sliced shallots in batches until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to paper towels; immediately season lightly with 1/8 tsp salt. Let cool completely; they will crisp further.

For the rice crisp: press the chilled cooked sushi rice into a thin, even layer on a sheet of parchment and place in a hot oven or under a broiler to dry and lightly toast, or pan-sear small spoonfuls in a nonstick skillet over medium-high heat until a golden crust forms on both sides. Alternatively, shallow-fry small flattened rice cakes in the same frying oil used for shallots until puffed and crisp. Drain on paper towels and season with remaining salt.

On chilled plates, spoon 1–2 tablespoons of lime crema where the tartare will sit; spread to form a base smear if desired.

Using a 2.5–3 inch round ring mold (optional), place the mold on the crema. Fill the mold about three-quarters full with the tuna tartare and press lightly to compact. Remove the mold carefully to leave a neat round.

Spoon 1–2 teaspoons of tomatillo salsa alongside or on top of the tartare for bright acidity and texture.

Scatter fried shallots over the tartare and around the plate. Place 1–2 pieces of rice crisp leaning against the tartare for crunch.

Finish with a sprinkle of toasted sesame seeds and a few microgreens or cilantro. Serve immediately with lime wedges on the side.