Tuna Tartare Recipe

Prepare tuna

Keep tuna chilled until just before cutting. Using a very sharp knife, trim away any sinew. Cut the tuna into 1/8–1/4" dice for a classic tartare texture; aim for uniform pieces. Place diced tuna in a chilled bowl and return to refrigeration while you prep the remaining components.

Prepare cardamom

Lightly crush the cardamom pods with the flat side of a knife just to crack the shells. Remove seeds from pods. Using the flat of the knife, gently smash the seeds once to release aroma — do not grind into a powder. Reserve crushed seeds to finish the tartare.

Mix base aromatics

In a small bowl combine the minced shallot, finely diced fennel, chopped cilantro, and crushed cardamom seeds. Add the lime juice, soy sauce, sesame oil, and olive oil. Whisk until emulsified. Taste and adjust seasoning: add salt and pepper as needed.

Combine tuna mixture

Remove tuna from fridge. Add half of the cucumber dice, all of the green apple (if using), and half of the diced figs to the tuna. Pour 2 tablespoons of the aromatic dressing over the tuna and gently fold with a spatula until evenly coated. Do not overwork — the tuna should remain distinct pieces.

Season and chill

Taste for seasoning and add remaining 1 teaspoon lime juice, remaining 1 teaspoon soy (if needed), and the 1/2 teaspoon coarse sea salt in small increments to avoid over-salting. Cover and refrigerate the mixed tartare for 10–15 minutes to allow flavors to marry (do not exceed 30 minutes).

Make vinaigrette: In a small bowl whisk together cucumber juice, fig puree, white balsamic vinegar, honey, lime zest and fine sea salt. Whisk in the remaining 1 tablespoon extra-virgin olive oil to create a light emulsion. Adjust sweetness or acidity to taste — add more honey if figs are tart, or more vinegar if flat.

Fold into tartare: Reserve 1 teaspoon of the vinaigrette for finishing the plate. Gently fold the remaining vinaigrette into the tartare mixture if you prefer a looser, saucier texture; otherwise serve vinaigrette on the side or drizzle sparingly.

Plate: Lightly oil the center of chilled plates with the neutral oil or a thin swipe of vinaigrette. Use a 2.5–3 inch round ring mold (optional) placed in the center of the plate.

Portion: Spoon the chilled tartare into the ring mold, pressing gently to fill and level the top. If not using a mold, mound artfully with a spoon. Carefully lift the ring straight up to release.

Garnish: Scatter remaining diced figs and cucumber around and on top of the tartare for contrast. Sprinkle toasted sesame seeds and a few pinches of the reserved crushed cardamom seeds over the tartare — cardamom is strong, so use sparingly. Add microgreens or baby cilantro on top.

Finish: Drizzle the reserved teaspoon of cucumber-fig vinaigrette around the tartare and over the plate for flavor and sheen. Serve immediately with toasted baguette slices or wonton crisps and lemon/lime wedges on the side.

Food safety note: Consume immediately. Because this dish is raw, keep chilled and serve within 30 minutes of plating. Use only sushi- or sashimi-grade tuna and maintain proper cold chain.