Easy Tuna Tartare
A light, refreshing, and easy-to-make tuna tartare with diced Ahi tuna, creamy avocado, and a zesty soy-lime dressing. Perfect as an appetizer or main course, it’s high in protein, low in carbs, and full of flavor, ready in just 10 minutes. Serve with crispy wonton chips or seaweed for a restaurant-quality experience at home.
Equipment
- 1 Chef’s Knife
- 1 Cutting board
- 2 Mixing bowls (1 small, 1 medium)
- 1 Whisk or Fork
- 1 Measuring Spoon Set
- 1 Serving plate
Ingredients
For the Tuna Tartare:
- ½ pound Ahi tuna sushi grade, diced into ½-inch cubes
- 1 large avocado diced into ½-inch cubes
For the Marinade:
- 1 teaspoon fresh ginger paste or finely grated ginger
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon sesame oil
- 1 tablespoon chili onion crunch or substitute sriracha
- 3 tablespoons scallions finely chopped (plus extra for garnish)
- 2 tablespoons sesame seeds white and black, divided
Instructions
- Prepare the Tuna: Start by patting your Ahi tuna dry using a paper towel to remove any excess moisture. This step ensures the marinade clings to the fish evenly and prevents a watery tartare. Place the tuna on a clean cutting board and carefully cut it into uniform ½-inch cubes. Consistency in size helps the tartare look professional and ensures each bite has the perfect balance of flavor. Transfer the diced tuna into a medium mixing bowl.
- Dice the Avocado: Next, take your ripe avocado and slice it in half. Remove the pit and carefully scoop out the flesh with a spoon. Cut the avocado into ½-inch cubes to match the tuna. Properly sized avocado cubes provide a creamy contrast without overpowering the delicate texture of the fish. Gently fold the avocado into the bowl with the tuna, being careful not to mash the avocado pieces.
- Make the Marinade: In a small bowl, combine the flavor-enhancing ingredients for the tartare dressing. Add 1 teaspoon of fresh ginger paste (or freshly grated ginger) for a gentle, zesty warmth. Pour in 2 tablespoons of soy sauce for depth and umami, followed by 2 tablespoons of freshly squeezed lime juice for a bright, tangy kick. Add 1 teaspoon of sesame oil to introduce a subtle nutty aroma, and 1 tablespoon of chili onion crunch (or sriracha) for a mild heat. Mix in 3 tablespoons of finely chopped scallions and half of the sesame seeds, both black and white, to infuse texture and visual appeal. Whisk the ingredients together thoroughly until fully combined.
- Combine Tuna and Marinade: Pour the prepared marinade over the bowl of tuna and avocado. Using a gentle folding motion, mix the ingredients carefully to coat the tuna and avocado cubes evenly with the dressing. Avoid stirring too aggressively, which can damage the delicate fish and avocado. Ensure each cube is lightly coated so every bite is flavorful and balanced.
- Shape the Tartare: To give your tartare a restaurant-quality presentation, choose a smaller bowl or ramekin that will hold the mixture snugly. Transfer the tuna-avocado mixture into this bowl, pressing it gently to pack it tightly. Place a large serving plate over the bowl and carefully flip it over. Tap the bowl gently to release the tartare onto the plate, then lift the bowl away. This method creates a neat, compact mound of tartare with a professional finish.
- Garnish and Finish: Sprinkle the remaining sesame seeds over the top of the tartare for a visually appealing contrast. Add a few extra scallions to brighten the dish and enhance flavor. Optional garnishes include microgreens or a few drops of extra chili onion crunch if you prefer more heat. Serve immediately for the freshest taste.
- Serve with Accompaniments: Pair your tuna tartare with crispy wonton chips, thinly toasted baguette slices, or sheets of seasoned seaweed. These accompaniments provide a satisfying crunch that complements the tender, creamy texture of the tartare. Arrange them on the side or beneath the tartare for a striking presentation.
- Enjoy Fresh and Mindfully: This dish is best enjoyed immediately after preparation to fully savor the freshness of the tuna and the creamy richness of the avocado. Tuna tartare is naturally low in carbs, high in protein, and full of heart-healthy fats, making it a light yet satisfying option for lunch, dinner, or entertaining guests.
Notes
- Use only sushi-grade Ahi tuna for safety and optimal flavor.
- Select a perfectly ripe avocado—slightly firm to the touch—to maintain texture when diced.
- Keep all ingredients chilled before combining to preserve freshness and color.
- Adjust the chili or sriracha to taste for desired spiciness.
- Use a small bowl or mold for a neat, professional presentation.
- Serve immediately after assembling to enjoy the best flavor and texture.
- Optional garnishes such as microgreens, radish slices, or sesame oil drizzle enhance both appearance and taste.
