Yellowfin Tuna Tartare Recipe
Make Yellowfin Tuna Tartare Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tuna & Base
Dressing & Seasoning
Garnish & Serving
Method
Tuna & Base
- 1
Prepare tuna
Keep the yellowfin tuna chilled until ready. Pat the tuna dry with paper towels. Trim away any sinew or discolored bits. Cut the tuna into 1/4-inch dice for a tender, consistent texture (about 12 oz yields 2–3 cups diced). Transfer to a chilled bowl and keep refrigerated while you prepare other components.
- 2
Prepare avocado
Peel and pit the avocado. Dice into 1/4-inch pieces to match the tuna. Toss lightly with 1/2 teaspoon lime juice to prevent browning and set aside in a small bowl.
- 3
Prepare cucumber
Peel (optional), halve lengthwise and scoop out seeds with a spoon if watery. Dice into 1/4-inch pieces. Pat dry with a towel to remove excess moisture so the tartare isn't diluted.
- 4
Prepare scallions
Thinly slice the green parts of the scallions on the bias. Separate a small amount for garnish (about 1 teaspoon) and keep the rest for mixing into the tartare.
Dressing & Seasoning
- 5
Whisk dressing
In a small bowl, combine 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice wine vinegar, 1 tbsp fresh lime juice, 1 tsp wasabi paste, 1 tsp grated fresh ginger, and 1 tsp honey. Whisk until homogenous. Taste and adjust: add up to 1/2 tsp more lime or 1/4 tsp more wasabi to balance acidity and heat. The dressing should be bright, slightly savory, and lightly spicy.
- 6
- 7
Finish mix
In a separate bowl combine the diced avocado, cucumber and remaining dressing. Gently fold to coat without mashing the avocado. Add toasted sesame seeds and the remaining sliced scallions to this mixture.
Assembly & Garnish
- 8
Assemble tartare
Option A - Molded: Place a small ring mold (2.5–3 inch) on chilled plates. Spoon half of the avocado-cucumber mixture into the base of the ring and press lightly. Top with the seasoned tuna, pressing gently to compact. Lift the ring straight up to release a neat stack. Option B - Freeform: Gently mound the avocado mixture on the plate and top with tuna, creating a layered tower.
- 9
Garnish
Scatter microgreens or cilantro leaves on top, arrange thin radish slices around the tartare, and sprinkle additional toasted sesame seeds. Drizzle any remaining dressing around the plate (not directly over the fish if plating for service) or serve extra dressing on the side. Add a few cracks of black pepper and a small pinch of flaky sea salt over the top.
- 10
Serve
Serve immediately with crispy wonton chips or toasted baguette slices and lime wedges. Recommend 3–4 chips or 2–3 slices per serving. Keep any leftover tartare refrigerated and consume within 24 hours.