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Tuna tartare may sound fancy, but it’s really easy to make! Combine fresh sushi grade tuna, cucumber, avocado, scallions, and the sauce ingredients and serve with baked wonton chips.
Tuna Tartare with Cucumber and Avocado
My friend gave me a freshly caught tuna, and I created this simple tuna tartare recipe as an appetizer to share with my family. It’s so fresh and light – they loved it! If you prefer to eat this tuna as a main, you can enjoy this whole dish as one serving. And if you aren’t lucky enough to have friends that give you tuna, you can buy sushi-grade tuna and your favorite fishmonger or trusted source. More tuna recipes try my Spicy Crunch Tuna, Tuna Poke Salad, and Tuna Poke Bowl.
What is tuna tartare made of?
Here’s the ingredients to make this simple appetizer (see exact measurements in the recipe card below):
- Tuna: Buy sushi-grade tuna from a trusted fish seller. Ask where it came from and make sure the fish doesn’t smell fishy. For tuna to be safe to be eaten raw, it must be super fresh.
- Cucumber: adds a crisp texture and cool, refreshing taste.
- Avocado: adds a creamy texture and rich, buttery flavor. If you’re making the tuna tartare a few hours ahead, add it just before serving.
- Sauce: Soy sauce or gluten-free tamari, sesame oil, and sriracha add umami depth, nutty richness, and spicy heat.
- Scallions: add a mild onion flavor, and vibrant green color, while boosting freshness and aromatic appeal.
How To Make Tuna Tartare
This dish is best enjoyed fresh, right after preparation, to savor the flavors and textures at their peak.
- Prepare the Tuna: Start by finely dicing the tuna in small cubes.
- Mix Sauces: In a small bowl, mix the soy sauce or tamari, sesame oil, and sriracha. Adjust the amount of sriracha depending on how spicy you like it.
- Combine Ingredients: In a larger bowl, gently mix the diced tuna, scallions, and ginger if using, and cucumber. Pour the sauce mixture over the ingredients and gently toss to coat evenly. At this point you can refrigerate until ready to eat.
- Add Avocado: I like to add the avocado just before serving, this keeps it from browning.
- Serve: Place in a bowl and serve the tartare immediately. If I’m feeling fancy, I’ll use a ring mold or measuring cup to shape the tartare on the plates like I did for these shrimp stacks. Garnish with scallions.
Tips and Variations:
- Fish: Swap tuna for sushi grade salmon. Ensure the fish is very fresh and handle it as little as possible to keep it delicate and intact.
- Cucumber: Use an English or Persian cucumber instead of a regular one.
- Sriracha: If you don’t want spicy tuna tartare, skip the sriracha.
What to Serve with Tuna Tartare
- Serve chilled, ideally on a chilled plate or along with something crunchy to enjoy it on, like my baked wonton chips.
- If you prefer, you can also use baked chips, like purple potato chips or plantain chips.
- For a low-carb option, serve it with bell pepper or jicama sticks.
Storage
It’s best to eat tuna tartare the day you make it, but it will keep in the refrigerator for two days.
More Tuna Recipes You’ll Love:
- Grilled Tuna over Arugula with Lemon Vinaigrette
- Spicy Tuna Poke Bowls
- Sesame Crusted Tuna Steak on Arugula
- Ahi Tuna Watermelon Salad
- Seared Tuna Salad with Wasabi Butter Sauce
Tuna Tartare Recipe
Tuna tartare may sound fancy, but it’s really easy to make! Combine fresh sushi grade tuna, cucumber, avocado, scallions, and the sauce ingredients and serve chilled with chips.
Yield: 4 servings
Serving Size: 1 /4 of the recipe
Ingredients
- 6 ounces sushi grade tuna
- 2 tablespoons soy sauce, or gluten-free tamari
- 2 teaspoons sesame oil
- 1 teaspoon sriracha, omit if you don't like spice, add more if you do!
- 1/2 medium cucumber, peeled, seeded and diced (size of a dice)
- 1 teaspoon fresh grated ginger, optional
- 2 ounces avocado, (from 1/2 haas) diced same size
- 1 tablespoon scallions
Instructions
- Finely dice the tuna in small cubes the size of a dice.
- In a small bowl, mix the soy sauce or tamari, sesame oil, and sriracha. Adjust the amount of sriracha depending on how spicy you like it.
- In a larger bowl, gently mix the diced tuna, scallions, and ginger if using, and cucumber. Pour the sauce mixture over the ingredients and gently toss to coat evenly. At this point you can refrigerate until ready to eat.
- Add the avocado just before serving, this keeps it from browning.
- To serve, place the tartar in a bowl and serve immediately. If I’m feeling fancy, I’ll use a ring mold to shape the tartare on the plates like I did for these shrimp stacks. Garnish with scallions.
- Serve chilled, with something crunchy like my baked wonton chips.
Last Step:
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You can see my Tuna Tartare video on TikTok.
Nutrition
Serving: 1 /4 of the recipe, Calories: 114 kcal, Carbohydrates: 2.5 g, Protein: 11 g, Fat: 6.5 g, Saturated Fat: 1 g, Cholesterol: 16 mg, Sodium: 342.5 mg, Fiber: 1.5 g, Sugar: 0.5 g
