Seared Ahi Tuna Tartare Recipe

Prep the tuna

Pat the ahi tuna dry with paper towels. Trim any sinew and cut into 1/4-inch dice. Place the diced tuna in a chilled bowl.

Make the marinade by whisking together 2 tbs light soy sauce, 1 tsp toasted sesame oil, 1 tsp rice wine vinegar, 1 tsp fresh lime juice, and 1 tsp mirin (if using). Season with 1 tsp fine sea salt and 1 tsp freshly ground black pepper.

Pour about half of the marinade over the diced tuna (reserve the other half for finishing). Gently toss to coat. Let the tuna sit in the marinade for 5–8 minutes in the refrigerator while you prepare other components. Do not marinate longer than 10 minutes to keep the texture fresh.

Spread white and black sesame seeds on a small plate. Press the sides/edges of the tuna lightly into sesame seeds so some seeds adhere to the exterior of some cubes (this gives a seared crust when heated briefly).

Heat a small heavy skillet over high heat until smoking hot. Add 1 tsp neutral oil and swirl. Working quickly, sear the edges of the tuna cubes just long enough to color the sesame seeds and warm the outer surface — about 5–10 seconds per side, turning with tongs. You want mostly raw interior (rare). Transfer seared cubes to a plate and let rest briefly.

Finely mince 1 tbs candied ginger and reserve. Chop microgreens or thinly slice scallion for garnish.

In a small food processor or bowl, combine 1 cup ripe avocado, 1 tbs lime juice, 1 tsp light soy sauce, 1 tsp sesame oil, 1 tbs cold water, and 1 tsp fine salt.

Pulse or blend until smooth and creamy, adding additional water 1 tsp at a time if needed to reach a soft-purée consistency suitable for spooning or piping. Taste and adjust acidity or salt.

Place 1 cup thinly sliced cucumber, 1 cup julienned carrot, and 1 cup thinly sliced fennel in a mixing bowl.

Whisk together 1 tbs rice wine vinegar, 1 tsp honey (or agave), 1 tsp sesame oil, and 1 tsp salt. Toss dressing with the vegetables until evenly coated. Let sit 5 minutes to soften slightly, then toss again.

Sprinkle 1 tsp toasted sesame seeds into the salad and adjust seasoning to taste.

Plate assembly: Spoon or pipe a dollop (about 2 tbs) of avocado purée onto each serving plate as a base.

Using a small ring mold (optional), place a portion of marinated tuna (about 3 oz per serving) on top of the avocado purée. If using the ring, press gently and lift to maintain shape. Arrange seared cubes visibly atop or around the tartare to show the sesame-seared edges.

Add a small mound (about 1/3 cup) of the cucumber-carrot-fennel salad beside the tuna. Scatter the minced candied ginger over the tuna and around the plate for bright sweet-ginger notes.

Drizzle the reserved marinade or up to 2 tsp extra soy/ponzu lightly around the plate. Garnish with microgreens or sliced scallion and a few toasted nori strips or wonton chips for crunch. Serve with lime wedges.

Serve immediately so the tuna remains tender and the avocado puree stays vibrant. Recommend 8 pieces of toasted nori or chips per plate for scooping.