This Tuna Tartare is so simple to make and requires zero actual cooking. Seriously!
I don’t know about you but I missed going out to restaurants BADLY this past year, and (dare I say it?) this was the plate I missed the most.
Our local wine bar (shoutout Café Meuse) has this delightfully Spicy Tuna Tartare that I order religiously. When restaurants were shut down I started making this at home for our unofficial (but very official) rooftop cocktail hour.
For some odd reason, I never made this dish at home pre-covid. Tuna Tartare was strictly something I would order when I was out and about in San Francisco. Why? Not a damn clue! Because it’s crazy easy to make at home! Peep the recipe below.
Tuna Tartare
This Tuna Tartare is so simple to make and requires zero actual cooking. Seriously!
Equipment
- 1 circular food mold with pusher
- 1 sushi/sashimi knife or really sharp knife
- 1 medium bowl
Ingredients
- ½ lb sashimi grade tuna cut into small cubes
- 1 tbsp dark sesame oil
- 1 tbsp lime juice
- 2 tbsp soy sauce or aminos
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 garlic cloves minced
- 1 tbsp fresh ginger finely grated
- ½ tsp chili sauce like eros pista or sriracha
- 1 jalapeño pepper ribs removed, seeded, and finely diced
- 3 scallions white and light green parts only; thinly sliced
- ½ cup fresh cilantro stems removed and chopped
- kosher salt to taste
- ½ avocado thinly sliced
- ½ toasted white sesame seeds
Instructions
- Add toasted sesame oil, lime juice, soy sauce, rice vinegar, honey, garlic, ginger, and chili sauce to a bowl and whisk together.
- Add the cubes of tuna, jalapeño, and green onions directly to the bowl and mix until combined with the sauce.
- Mix in the cilantro. Taste, and season with a pinch of salt (if needed).
- Plate the tartare using a circular ring mould. Make sure the tartare is packed while you’re building so that it holds the shape.
- Sprinkle generously with toasted sesame seeds. Garnish with a couple slices of jalapeño and a few sprigs of cilantro.
- I served my tartare with hot chili extra-virgin olive oil and fermented black garlic toasts. This dish does great with rice crackers as well.
