Tuna Tartare Recipe

Prepare tuna

Keep the sushi-grade tuna chilled until ready to cut. Using a very sharp knife, trim any sinew or discoloration and cut the tuna into small 1/4-inch (6 mm) dice. Aim for a consistent dice for texture and appearance.

Prepare cucumber

Peel (optional) and halve the English cucumber lengthwise. Use a spoon to scoop out seeds if watery. Finely dice the cucumber to match the tuna dice size and place in a bowl. Pat the diced cucumber dry on paper towel to remove excess moisture.

Combine base ingredients

In a chilled mixing bowl, add the diced tuna, diced cucumber, minced ginger, and sliced scallion. Sprinkle in the sea salt, black pepper, and 1 teaspoon toasted sesame seeds. Gently fold the ingredients together 6–8 times to combine without mashing the tuna.

Whisk together yuzu juice, soy sauce, toasted sesame oil, neutral oil, and honey in a small bowl until emulsified. Taste and adjust: if too tart add a touch more honey; if too salty add a few drops of water.

Pour about 1 to 1 1/2 tablespoons of the dressing over the tuna-cucumber mixture and gently toss to coat. Reserve the remainder of the dressing to adjust seasoning at the end if needed.

In a small bowl, whisk together the Greek yogurt, wasabi paste, rice vinegar, and salt. Add up to 1 teaspoon water to reach a smooth, slightly pourable consistency. Taste and adjust heat by adding a little more wasabi if desired.

Transfer the sauce to a squeeze bottle or small spoon for controlled plating.

Taste the tartare and adjust seasoning with the reserved dressing, salt, or pepper as needed. The final mixture should be bright (yuzu), savory (soy), and have a light sesame aroma.

To plate: use a 2.5–3-inch ring mold (optional). Put a couple tablespoons of tuna tartare into the mold and press lightly to compact. Remove the mold and spoon a small dot of yogurt-wasabi sauce beside or atop the tartare. Sprinkle remaining toasted sesame seeds and lemon/yuzu zest over the tartare.

Garnish with microgreens and thin radish slices. Serve immediately with crackers, crostini, or sesame chips alongside. Recommend serving chilled; do not hold for more than 30 minutes once dressed.