Tuna Tartare with Avocado

This Tuna Tartare Recipe 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!

Other great recipes to check out are my Shrimp Aguachile and my Peruvian Ceviche.

Jump to:

• What is Tuna Tartare?
• Tuna Tartare Recipe Ingredients
• How to make Tuna Tartare
• What to serve with Tuna Tartare
• Substitutions
• Tuna Tartare Recipe Variations
• Equipment
• How to store Tuna Tartare
• Tuna Tartare Recipe Top tip
• Tuna Tartare Recipe
• Food safety

What is Tuna Tartare?

Tuna tartare is a dish made with raw, diced or finely chopped tuna fish that is typically seasoned with ingredients such as soy sauce, sesame oil, green onions, ginger, and lime juice. The dish is often served as an appetizer or a main course, and can be accompanied by various garnishes such as avocado, wasabi, or crispy wonton chips. Tuna tartare is a popular dish in many high-end restaurants and is known for its delicate flavor and texture. It is important to note that since the dish is made with raw fish, it should be prepared and consumed with care to avoid any risk of foodborne illness.

Tuna Tartare Recipe Ingredients

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
• Avocado
• Cucumber
• Soy sauce
• Sesame oil
• Honey
• Limes

See recipe card for quantities.

How to make Tuna Tartare

What to serve with Tuna Tartare

• Crispy Wonton Chips: These can be used as a vessel for scooping up the tuna tartare, and they add a nice crunch.
• Crostini or Toast Points: These can also be used to scoop up the tuna tartare, and the toasted bread provides a nice contrast to the raw fish.
• Salad: A simple green salad or a cucumber salad can be served alongside the tuna tartare to provide some freshness and balance.
• Avocado: Sliced or mashed avocado is a great complement to the tuna tartare, and it adds some creaminess to the dish.
• Pickled Ginger: This is a traditional accompaniment to sushi and sashimi, and it pairs well with tuna tartare as well. The tartness of the ginger helps to cut through the richness of the tuna.
• Wasabi: This spicy Japanese condiment can be served alongside the tuna tartare for those who like some heat.
• Edamame: These steamed soybeans are a healthy and flavorful side dish that complement the tuna tartare nicely.

Substitutions

• 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.

Tuna Tartare Recipe Variations

• Spicy Tuna Tartare: In this recipe, the tuna is mixed with spicy mayonnaise, chili oil, and sriracha sauce to give it a fiery kick.
• Avocado Tuna Tartare: This version includes diced avocado mixed with the tuna, and is typically seasoned with lime juice and cilantro.
• Asian Tuna Tartare: This recipe incorporates Asian flavors, such as soy sauce, sesame oil, rice vinegar, and wasabi, along with chopped scallions and grated ginger.
• Mediterranean Tuna Tartare: In this variation, the tuna is combined with diced tomatoes, kalamata olives, capers, and parsley, and is typically dressed with lemon juice and olive oil.
• Truffle Tuna Tartare: This luxurious version includes truffle oil and truffle salt, along with other seasonings like shallots and chives, to give it an earthy, decadent flavor.

See my Salmon Rice Bowl for more inspiration.

Equipment

• Chef's Knife: A sharp chef's knife is essential for finely chopping the tuna and other ingredients.
• Cutting Board: A sturdy cutting board is needed for chopping the ingredients.
• Mixing Bowl: A large mixing bowl is needed for combining the ingredients.
• Measuring Spoons: You'll need measuring spoons to measure out the seasonings and other ingredients.
• Citrus Juicer: A citrus juicer is helpful for squeezing the lime juice.
• Mixing Spoon: A mixing spoon or spatula is needed to combine the ingredients.
• Plastic Wrap: Plastic wrap is used to cover the bowl of tuna tartare while it chills in the refrigerator.

Optional equipment that can be helpful include:

• Food Processor: A food processor can be used to finely chop the tuna and other ingredients quickly and efficiently.
• Mandoline: A mandoline can be used to slice vegetables like cucumber or radish thinly and evenly for garnish.
• Ring Mold: A ring mold can be used to shape the tuna tartare into a perfectly round shape for serving.
• Serving Dish: A shallow serving dish can be used to present the tuna tartare attractively.

How to store Tuna Tartare

Tuna tartare is a delicate dish that is best served fresh. However, if you have leftovers or need to store it for a short period of time, here are some tips on how to store it properly:

1. Cover: Use plastic wrap or an airtight container to cover the tuna tartare.
2. Refrigerate: Store the covered tuna tartare in the refrigerator as soon as possible after making it. It is important to keep it at a temperature of 40°F or below.
3. Consume within 24 hours: Tuna tartare should be consumed within 24 hours of making it, as it is a raw dish and can become unsafe to eat if stored for too long.
4. Do not freeze: Tuna tartare should not be frozen, as it can change the texture and quality of the dish.
5. Serve chilled: When ready to serve, take the tuna tartare out of the refrigerator and let it sit at room temperature for a few minutes before serving to take the chill off.

Tuna Tartare Recipe Top tip

• Use Fresh Ingredients: Since tuna tartare is a raw dish, it's important to use fresh, high-quality ingredients to ensure both safety and optimal flavor. Make sure the tuna is fresh and sushi-grade, and that any other ingredients you use are as fresh as possible. It's also important to keep everything clean and sanitary while preparing the dish.
• Chill the Ingredients: Before making the tuna tartare, chill the ingredients in the refrigerator for at least 30 minutes to make them easier to handle and to keep the dish as cold as possible. This will help preserve the freshness and flavor of the ingredients.
• Don't Overmix: When mixing the ingredients together, be gentle and avoid overmixing. Overmixing can break down the texture of the tuna and result in a mushy consistency.
• Taste and Adjust Seasoning: Before serving the tuna tartare, taste it and adjust the seasoning as needed. Add more salt, lime juice, or other seasonings to taste, until you achieve the perfect balance of flavors.
• Presentation: Tuna tartare is a beautiful dish, and presentation is key. Use a ring mold to create a neat, round shape for the tuna tartare, and garnish with fresh herbs or other toppings for a beautiful and appetizing presentation.

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Food safety

• 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

See more guidelines at USDA.gov.