There’s something about tuna tartare that keeps us coming back for more. Maybe it’s the fact that there’s no cooking required or that it’s quick to prep. It’s also healthy, flavorful, and far less expensive to make at home compared to ordering out. For all these reasons and more, it tops our list of must make during the holiday dishes!
Yes, you read that right! Tuna tartare is a holiday staple! Of course tartare is delicious and refreshing on warm summer days (we’re currently day dreaming about long afternoons spent at the beach… you too?), but this is our personal favorite holiday appetizer.
We make a big batch — or double it, if we’re feeding a crowd! — then allow guests to serve themselves and enjoy it with crackers. We’re telling you, place this next to a big charcuterie board and your appetizers are done.
Isn’t Tartare Typically Beef?
It totally can be! Beef tartare is lovely and delicious in its own way, but today we’re featuring the good stuff (the good stuff being ahi tuna).
Ingredients For Tuna Tartare Recipe
For the tuna:
- Fresh ahi tuna
- White onion
- Jalapeño
- Toasted sesame seeds, plus more for serving
- Avocado (Need help peeling avocados? Check out our how-to guide!)
For the marinade:
- Soy sauce, low-sodium
- Ginger paste
- Lime juice
- Sesame oil
For serving:
- Cilantro
- Lime wedges
How To Make This Tuna Tartare Recipe
- 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 1 full 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.
- Stir the tartare, then serve with an extra sprinkle of sesame seeds and lime wedges.
Tips For The Best Tuna Tartare
- Be careful not to let the tuna sit in lime juice for an extended period of time, or the acid will ‘cook’ the fish. Instead, if you want to make tartare ahead of time, we recommend chopping all ingredients, combining in a bowl, then refrigerating until needed. Do not toss with tartare marinade until just before serving.
- When eating raw fish, it’s important that it be as fresh as possible and of the highest quality. Make sure to use fresh sushi-grade ahi tuna in this tartare recipe.
- Can’t get your hands on fresh tuna? Salmon, yellowtail, or fresh sea scallops make great substitutions!
How To Serve Tuna Tartare
Tuna tartare makes a great appetizer, light lunch, or hors d’oeuvres! Here are some of our favorite ways to enjoy it:
- With wonton chips or crisps
- On crackers
- Served inside endive leaves or lettuce cups
- As a filling for tacos
- Served inside of a pitted avocado
- With a drizzle of sriracha for extra heat!
- Eaten straight with a spoon!
Love raw tuna? Us too! Check out our ahi tuna poké bowls for another Asian-inspired recipe!
If you make this Tuna Tartare recipe, please let us know by leaving a review and rating below!
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For other easy no cook meals, check out the following:
- White bean salad with tuna
- Mozzarella caprese gazpacho
- Watermelon feta salad
- Spicy kani salad
- Avocado tomato salad
- Shrimp Ceviche
Tuna Tartare Recipe
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
- Can’t get your hands on fresh tuna? Salmon, yellowtail, or fresh sea scallops make great substitutions!
- Be careful not to let the tuna sit in lime juice for an extended period of time, or the acid will ‘cook’ the fish. Instead, if you want to make tartare ahead of time, we recommend chopping all ingredients, combining in a bowl, then refrigerating until needed. Do not toss with tartare marinade until just before serving.
- When eating raw fish, it’s important that it be as fresh as possible and of the highest quality. Make sure to use fresh sushi-grade ahi tuna in this tartare recipe.
Let us know your thoughts!