A Completely Irresistible (and Foolproof!) Tuna Tartare!
There’s something about a well-made tuna tartare that feels instantly elevated—silky, buttery cubes of sushi-grade tuna tossed in a bright, savory, dressing with just enough acidity to keep each bite fresh and balanced. It’s one of those appetizers and snacks that are easy to make and impressive enough for entertaining.
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!!!!”
Serve it chilled with crisp crackers (wonton crackers are the best here!), over rice, or piled high on toasted bread for a restaurant-worthy appetizer that takes less than 15 minutes to prep!
As you can see, the ingredient list is pretty straightforward. Feel free to add mix-ins based on your personal preference. Things like cucumber, chili crisp, or even a drizzle of Sriracha for extra heat.
Simple Instructions
To make the dressing, whisk together soy sauce, sesame oil, lime juice, and ginger in a bowl.
When it comes to tartare, quality matters. Looks for sushi-grade ahi (yellowfin) or bluefin tuna. It can be helpful to let the fishmonger know that you’re intending to serve the tuna raw! They’ll often grab you the freshest piece of fish they have.
Beyond the recommended chill time, you don’t want to let the tuna sit too long in lime juice, or it’ll start to “cook” it, similar to ceviche.
To give it that restaurant-quality feel, use a ring mold to plate it in a perfect circle. So easy!
Other Seafood To Try Next
Swap tuna for sushi-grade salmon, yellowtail, or even diced fresh scallops (my favorite!).
Serving Suggestions
In addition to serving alongside chips, crackers, or in rice bowls (similar to a simplified poké) this makes for a fantastic taco filling (yes, really—mash some ripe avocado along the bottom of the crispy taco shell before piling on top!). For a party, you could even serve it inside endive leaves or little lettuce cups.
If enjoying as part of a larger meal, I’d recommend chili oil noodles and a big tray of garlicky blistered shishito peppers.
An absolute staple in my kitchen. Can’t wait for you to try this at home!
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Quick & Easy Sesame Ginger Tuna Tartare
Equipment
Ingredients
For the Marinade
- 2 Tbsp reduced-sodium soy sauce (use tamari to make gluten-free)
- 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 ripe avocado, diced
- 3 Tbsp white onion, very thinly sliced
- 1 jalapeño, minced, with or without seeds
- ¼ cup fresh cilantro, finely chopped
- 1 tsp toasted sesame seeds,
- Lime wedges
- Wonton crisps or thin crackers
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-inch dice, trimming away any sinew or skin. Place tuna in a large mixing bowl.
- Add remaining ingredients. Add avocado, onion, jalapeño (remove seeds if you want it mild), 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
- Use the best fish you can find, preferably fresh sushi-grade ahi tuna. Salmon, yellowtail, or even finely diced sea scallops are excellent substitutes.
- Mix just before serving: Prep all ingredients ahead of time, but wait to combine the fish with lime juice until the last minute. The acid will begin to “cook” the fish if it sits too long.
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