Ahi Tuna Tartare Recipe

Chill and trim

Place the sushi-grade ahi tuna in the coldest part of your refrigerator for 15–20 minutes before cutting — this firms the flesh and makes it easier to dice. Pat the tuna dry with paper towels. Trim away any sinew or discolored pieces.

Dice the tuna

Using a very sharp knife, cut the tuna into 1/4-inch (6 mm) uniform dice. Transfer the diced tuna into a chilled bowl and keep refrigerated while you prepare the other ingredients.

Prepare aromatics and mix-ins

Thinly slice the scallion greens, mince the shallot, dice the avocado (if using) and seed-and-dice the cucumber. Finely chop the cilantro if using. Keep avocado and cucumber separate until final assembly to avoid browning and excess moisture.

In a small bowl, whisk together 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1 teaspoon fresh lime juice, 1 teaspoon finely grated fresh ginger, 1 teaspoon Sriracha, and 1 teaspoon toasted sesame seeds. Taste and adjust: add up to 1/2 teaspoon more soy for saltiness or a few drops of lime for brightness. The dressing should be savory, slightly tangy, with a gentle heat.

Pour the dressing over the chilled diced tuna. Add the minced shallot and sliced scallions. Gently fold to combine, using a rubber spatula to avoid mashing the tuna. Season with 1/4 teaspoon fine sea salt and a pinch (about 1/8 teaspoon) of freshly ground black pepper; fold again and taste. Adjust seasoning if necessary.

If using avocado or cucumber, fold them in at the end very gently to avoid crushing the avocado. If you prefer the avocado on top, reserve it as a garnish instead of mixing it in.

For a composed presentation, use a ring mold (2.5–3 inches) placed on chilled plates. Spoon the tuna mixture into the mold, press lightly, and lift the ring to release a clean tower. Alternatively, mound the tartare centrally with two spoons for a rustic look.

Top with microgreens or thinly sliced radish and an extra sprinkle of toasted sesame seeds. Serve immediately with sesame crackers, wonton chips, or toasted baguette slices and lime wedges on the side.

If not serving right away, keep the dressed tartare chilled and consume within 30–45 minutes for best texture and safety. Do not store mixed tartare for more than a few hours.