Go Back

Tuna Tartare

Tuna tartare is a fresh, elegant dish that transforms premium raw tuna into a restaurant-quality appetizer you can make at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 appetizer
Course: Appetizer
Cuisine: Japanese-Inspired
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound sushi-grade ahi tuna cut into small cubes
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 2 green onions thinly sliced
  • 1 teaspoon fresh ginger minced
  • 1 clove garlic minced
  • Kosher salt to taste
  • Black pepper to taste
  • 1 tablespoon sesame seeds for garnish
  • Crispy wonton chips or crackers for serving

Equipment

  • Sharp chef's knife or sushi knife
  • Cutting board
  • Small mixing bowl
  • Whisk or fork
  • Measuring spoons
  • Spoon for plating
  • Small serving plates or bowls

Method
 

  1. Start with the best sushi-grade ahi tuna you can find, preferably from a trusted fishmonger.
  2. Pat the tuna dry with paper towels before cutting.
  3. Using a sharp knife on a clean cutting board, cut the tuna into small cubes about 1/4 inch in size.
  4. Finely mince the garlic and ginger.
  5. Slice the green onions thinly on a bias.
  6. In a small bowl, whisk together the soy sauce, sesame oil, and rice vinegar until well blended.
  7. Taste the marinade and adjust flavors as needed.
  8. Stir the minced ginger and garlic into the marinade.
  9. Add the cubed tuna to the marinade and fold gently with a spoon.
  10. Taste a small piece of the tartare and adjust the seasoning with kosher salt and black pepper.
  11. Spoon the tuna tartare onto small plates or into serving bowls.
  12. Top with sesame seeds and slices of green onion.
  13. Serve immediately with crispy wonton chips or crackers.

Notes

Tuna tartare is best served fresh. Enjoy as an elegant appetizer or a light lunch.