This Tuna Tartare with Avocado is made with sushi-grade tuna, avocado, cucumber, soy sauce, sesame oil, honey and sesame seeds.
This Tuna Tartare is the ultimate summer appetizer made with the freshest sushi-grade tuna and tossed in a delicious Asian sauce. It is served chilled and pairs well with wonton crackers or tortilla chips.
The first time I had tuna tartare was in the Florida keys about 10 years ago. I always loved eating sushi, but usually that was due to the fact that it was covered in rice. I tried tuna tartare and I was so in love with the combination of the soy sauce, sesame oil, and honey. What a treat!
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Sushi grade tuna
- Sesame seeds
- Soy sauce
- Sesame oil
See recipe card for quantities.
Add the sauce into a bowl and mix. Pour in the diced tuna and mix together.
Pour in the tuna into a ramekin and then place the diced avocado and cucumber into it.
Use a fork to press the ingredients down into the ramekin. Place a plate on top of the ramekin and flip it, the way you would a Spanish tortilla.
Enjoy the Tuna Tartare with Avocado alone or with wonton crackers or tortilla chips.
- Fresh Tuna: This tuna must be sushi grade. I would go to your local fish market to get the freshest quality tuna.
- Sesame seeds: I used everything but the bagel seasoning since I didn’t have sesame seeds, which works wonders.
- Avocado: You will need one ripe avocado. Pick a dark green to nearly black avocado with a bumpy texture and firm but not mushy.
- Cucumber: Peel the cucumber and then core the seeds. Use the hard part of the cucumber.
- Soy Sauce: I used light soy sauce instead of dark soy sauce.
- Sesame oil: You can buy sesame oil in the ethnic food section of your grocery store.
- Honey: I used pure honey, although any kind works.
- Lime: For best flavor, use fresh limes and not store bought lime juice.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes in with the tuna and mix before adding the avocado and cucumber.
- Deluxe - serve with wonton crackers or tortilla chips.
See my Salmon Rice Bowl for more inspiration.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Make sure the marinate the tuna before adding the avocado and the cucumber.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove