Tuna Tartare Recipe

Published on January 7th 2022 by Rachael Ottier Hart.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Close up of a Tuna Tartare

Tuna Tartare is similar to Ceviche, where raw fish is prepared by marinating it in a mixture of herbs and seasonings. However, the two differ; Tuna Tartare is the liquids they are marinated in because Ceviche uses mainly citrus juice. Tuna Tartare uses a combination of liquid sauces and some citrus. This Tuna Tartare recipe is a mixture of Mexican and Asian flavors with avocado, lime juice, soy sauce, and sesame oil. If you’re a fan of Tuna Tartare, this is an accessible homemade version that will add a bit of sophistication to your next dinner date or party. Canapés anyone? 

Rate
Average: 5 (5 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
10 mins
Cook Time
3 mins
Total Time
13 mins
Serves
2

Ingredients

Sauce
  • 1 clove Garlic, minced

  • 1 teaspoon Ginger, minced

  • 2 tablespoons Red Onion, diced

  • ¼ teaspoon Paprika

  • 2 tablespoons Regular Soy Sauce

  • 1 tablespoon Roasted Sesame Oil

  • 1 tablespoon Rice Wine Vinegar

  • 1 tablespoon Agave Syrup

Tartare
  • 12 ounces Bluefin Sushi Grade Tuna - cubed

  • 3 Green Onions, minced

  • 2 tablespoons Sesame Seeds

  • ½ teaspoon Cumin Seeds

  • 1 Avocado, cubed

  • 1 tablespoon Oregano, chopped

  • 1 tablespoon Lime Juice

  • Salt & Black Pepper to taste

  • Alfalfa Sprouts to garnish (Optional)

Instructions

Sauce

Using a small bowl, whisk together all ingredients until thoroughly combined, then set aside.

Sauce ingredients in a bowl being stirred with chopsticks
Tartare

Toast the sesame and cumin seeds in a small pan for 3 minutes, then remove from the heat and place into a large bowl.

Sesame and cumin seeds being toasted in a pan

Add the tuna, green onion, and sauce to the bowl with the toasted seeds, then toss and mix the ingredients and season with salt and black pepper to taste.

Tuna Tartare being mixed in a bowl with a spoon

Add the avocado, oregano, and lime juice in a separate bowl, toss and season with salt and black pepper to taste.

Diced avocado and seasoning being mixed in a bowl with a metal spoon

Assemble the Tartar by using a ring mold or cookie cutter in the center of your serving plate.

Sideview of a metal ring mold set up on a black plate

Spoon the avocado mixture into the mold, gently pat it into place, top with the tuna mixture, and gently press them together to hold the shape.

Avocado and tuna tartare being formed into a ring mold

Carefully slide the mold up and serve with your choice of crostini, crackers.or low-carb cucumbers. Garnish with alfalfa sprouts, optional. 

Sideview of tuna tartare assembled on a plate with chopsticks on the side
Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

Healthy dinners to kickstart your weight loss
$7.99 Limited time offer $2.99
As Seen On
Site logo 1
Site logo 2
Site logo 3
Site logo 4
Site logo 5
Site logo 6
Site logo 7
Site logo 8
Site logo 9
Site logo 10
Unlock Exclusive Recipes & More! 🔓

Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!

Subscribe
Keywords
tuna tartare, recipe, spicy, Mexican, how to make, best

Add new comment

The content of this field is kept private and will not be shown publicly.
Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart