Featured Reader Review
Becky said, “This is a standard for our Seven Fishes on Christmas Eve. The recipe is so simple and delicious. Not the best presentation, but nothing was left in the bowl!!!!”
A Completely Irresistible (and Foolproof!) Tuna Tartare!
Tuna tartare is one of those dishes that keeps us coming back for more. It’s fresh, flavorful, and unbelievably easy to prepare. Best of all? Just like with a classic beef tartare, here’s no cooking required! While often enjoyed in warm weather, I firmly believe it deserves a spot on any holiday appetizer table. Not only is it a showstopper, but it’s also significantly more budget-friendly to make at home than ordering it at a restaurant.
Why You’ll Love This Recipe
Whether you’re hosting an elegant dinner party or putting together a casual spread, serving tuna tartare alongside a charcuterie board is an effortless way to impress your guests. It’s light, refreshing, and pairs beautifully with a variety of dippable options.
For more quick and easy, no-cook dishes, try my refreshing shrimp ceviche, 25-minute salmon tartare, or this hamachi crudo recipe next!
Ingredient Notes
For the Tuna:
- 8 oz fresh sushi-grade ahi tuna, finely diced
- 2 tbsp white onion, finely chopped
- 1 small jalapeño, minced (use half for mild, whole for extra heat)
- 1 tsp toasted sesame seeds, plus more for serving
- 1 small avocado, diced
- 2 tbsp chopped fresh cilantro (optional, for garnish)
For the Marinade:
- 2 tbsp low-sodium soy sauce
- 1 tsp ginger paste (or freshly grated ginger)
- 1 tbsp fresh lime juice
- 1 tsp toasted sesame oil
Beyond that, you’ll want to make sure you have lime wedges, chips or wonton crackers, and Sriracha for serving.
Simple Instructions
- Prepare the marinade. In a small bowl, whisk together the soy sauce, ginger paste, lime juice, and sesame oil. Set aside.
- Dice the tuna. Using a very sharp knife, cut the ahi tuna into small ⅛-inch cubes, discarding any sinew or skin. Place the diced tuna in a mixing bowl.
- Assemble the tartare. Add the onion, jalapeño, sesame seeds, and avocado to the bowl with the tuna. Pour the marinade over the top and gently toss to combine. Cover and refrigerate for 15 minutes to allow the flavors to meld.
- Serve and enjoy! Before serving, give the tartare a quick stir. Garnish with extra sesame seeds, a squeeze of lime juice, and fresh cilantro. Serve with wonton chips, crackers, or inside endive leaves for a beautiful presentation.
Expert Tips
- Use the freshest fish possible. Since tuna tartare is served raw, it’s crucial to use sushi-grade ahi tuna from a trusted fishmonger.
- Avoid over-marinating. Letting the tuna sit too long in lime juice will start to “cook” it, similar to ceviche. To prevent this, mix the marinade in just before serving.
- Want to prep ahead? Chop all the ingredients and store them separately in the fridge. When ready to serve, toss everything together with the marinade.
Ingredient Substitutions
- Tuna Alternatives: Swap ahi tuna for sushi-grade salmon, yellowtail, or even diced fresh scallops.
- Soy Sauce Substitute: Use tamari or coconut aminos for a gluten-free option.
- Milder Flavor: Reduce the amount of jalapeño or swap it for finely chopped cucumber.
Serving Suggestions
Tuna tartare is an incredibly versatile dish! Here are some of my favorite ways to serve it:
- With wonton crisps or crackers for a crunchy contrast.
- In endive leaves or lettuce cups for a low-carb option.
- As a taco filling for a creative twist.
- Stuffed inside an avocado for an elegant presentation.
- With a drizzle of sriracha for those who love extra spice.
- Or simply eaten straight from the bowl with a spoon!
If you can’t get enough raw tuna, be sure to check out our Ahi Tuna Poké Bowls for another easy, flavorful dish.
We’d love to hear from you! If you make this Tuna Tartare recipe, leave a rating and review below. Enjoy!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
Quick & Easy Sesame Ginger Tuna Tartare
Ingredients
For the marinade
- 2 Tbsp soy sauce low-sodium
- 1 Tbsp sesame oil
- 2 tsp fresh lime juice
- 1 tsp ginger paste or 1 tsp grated fresh ginger
For the tuna
- 1 lb ahi tuna fresh, sushi-grade
- ½ medium avocado diced
- 3 Tbsp white onion very thinly sliced
- ½ – 1 jalapeño minced
- ¼ cup cilantro finely chopped
- 1 tsp toasted sesame seeds plus more for serving
- Lime wedges for serving
- Wonton crisps or thin crackers for serving, optional
Instructions
- Make the marinade. Combine soy sauce, sesame oil, lime juice, and ginger paste in a small bowl, then whisk well. Set aside.
- Cut the tuna. Using a very sharp knife, cut the tuna into ⅛" dice, trimming away any sinew or skin. Place tuna in a large mixing bowl.
- Add remaining ingredients. Add avocado, onion, jalapeño (½ if you like it mild, or the full pepper for a bit more heat), cilantro, and 1 tsp sesame seeds. Pour marinade on top, then toss to thoroughly coat. Cover and refrigerate for 15 minutes.
- To serve. Stir the tartare, then serve with an extra sprinkle of sesame seeds and lime wedges.
Notes
-
For the best tuna tartare, use fresh sushi-grade ahi tuna, but salmon, yellowtail, or sea scallops work as great substitutes.
- Avoid marinating the fish too early, as the lime juice can start to “cook” it—prep ingredients ahead, but mix just before serving.
- Always ensure your raw fish is of the highest quality for safety and the best flavor.
This is a standard for our Seven Fishes on Christmas Eve.
The recipe is so simple and delicious.
Not the best presentation, but nothing was left in the bowl!!!!
It really is incredibly simple. So thrilled it’s become a part of your holiday meal. Thank you, Becky! xo, Ari