Tuna Tartare Recipe

Trim and dice

Pat the tuna dry with paper towels. Trim away any sinew or discolored pieces. Using a very sharp knife, cut the tuna into even 1/4-inch (6 mm) dice. Place diced tuna in a chilled bowl and season with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper; gently toss to combine.

Keep the bowl chilled while you prepare the remaining components (place bowl over a larger bowl filled with ice briefly) so the tuna remains firm and bright.

Make the dressing

In a small bowl, whisk together 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tbsp fresh lime juice, 1/2 tsp honey, 1 tsp finely grated ginger, and 1/2 tsp Sriracha until smooth and well combined. Taste and adjust balance—add a little more lime for brightness or a touch more honey for sweetness.

Reserve about 1 tsp of the dressing for drizzling on the serving plate, and keep the rest ready to toss with the tuna.

Prepare aromatics

Very thinly slice 2 tbsp scallions and mince 2 tbsp shallot. Finely chop 1 tbsp cilantro. Toast 1 tsp sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, shaking the pan; remove immediately to avoid burning.

If using avocado, cut into small dice and toss gently with a squeeze of lime to prevent browning; keep chilled.

Combine tuna and dressing

Pour about 1 to 1 1/2 tbsp of the dressing over the diced tuna (reserve the rest for additional seasoning if desired). Add the sliced scallions, minced shallot, chopped cilantro, and 3/4 tsp toasted sesame seeds to the tuna. Gently fold everything together with a rubber spatula or spoon until evenly coated. Taste and adjust seasoning—add remaining dressing, a pinch more salt, or a few grinds of black pepper as needed.

If including avocado, gently fold the avocado in last to avoid mashing it.

Plate the tartare

Use a round ring mold (2.5–3 inches) or a small measuring cup inverted to shape the tartare: place the mold on the serving plate, spoon the tuna mixture into the mold, pressing lightly to compact, then lift the mold straight up. Drizzle reserved dressing around or over the tartare (about 1 tsp), sprinkle remaining toasted sesame seeds and a few microgreens on top, and add a lime wedge to the plate.

Serve immediately with thinly sliced cucumber rounds, wonton chips, or crostini. Tartare is best enjoyed chilled and within 15–20 minutes of assembly; if not serving right away, keep chilled on ice and assemble just before serving.