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.
- 1 circular food mold with pusher
- 1 sushi/sashimi knife or really sharp knife
- 1 medium bowl
- 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
- 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.