This ahi tuna tartare recipe is fresh, vibrant, and perfect for entertaining. Sushi-grade tuna is diced into small cubes, then tossed with a simple soy sesame dressing made with sesame oil, soy sauce, rice vinegar, and fresh lime juice. Serve it with avocado, cucumber, wonton chips, or rice crackers for a restaurant-style appetizer at home.
As a cookbook author and recipe developer, I love recipes like this because they showcase simple, high-quality ingredients. When you start with fresh tuna and keep the dressing balanced, you can make an elegant appetizer that takes just minutes to prepare.
This ahi tuna tartare recipe is fresh, vibrant, and perfect for entertaining or serving as a light appetizer.
If you are looking for more appetizer recipes, check out our: Italian Baked Ricotta Dip with Garlic, Boursin Stuffed Mushrooms, Ahi Tuna Salad, Fried Goat Cheese Balls, or Roasted Chili Corn Salsa.
Jump to:
- What Is Tuna Tartare?
- Why You Will Love This Recipe
- How to Cut Tuna for Tartare
- Ingredients
- Directions
- Is It Safe to Eat Raw Tuna?
- Tuna Tartare vs Poke
- Expert Tips and Tricks
- Kitchen Equipment
- Recipe Substitutions/Variations
- What To Serve With
- Frequently Asked Questions
- Recipe Storage and Reheating
- Other Recipes to Try
- Easy Ahi Tuna Tartare Recipe
What Is Tuna Tartare?
Tuna tartare is a raw tuna appetizer made with finely diced tuna and a flavorful dressing. This version uses ahi tuna, sesame oil, soy sauce, rice vinegar, lime juice, sesame seeds, avocado, and cucumber for a fresh, restaurant-style dish.
Why You Will Love This Recipe
- Restaurant-style appetizer:Â Fresh ahi tuna, sesame oil, soy sauce, rice vinegar, and lime create a bright, savory dish that feels elegant but is easy to make at home.
- No cooking required:Â Once the tuna is diced, the dressing comes together in minutes.
- Fresh and light:Â The tuna is rich and delicate, while cucumber, avocado, and lime keep each bite balanced.
- Easy to customize: Add ginger, green onion, jalapeño, chili crisp, or spicy mayo to make it your own.
How to Cut Tuna for Tartare
Use a very sharp knife to cut the tuna into small, even ¼-inch cubes. For cleaner cuts, keep the tuna very cold and slice against the grain without pressing too hard. If the tuna is soft, place it in the freezer for 10-15 minutes before cutting so it firms up slightly.
Ingredients
Here are the ingredients you will need for this tuna recipe. Using the highest quality, freshest ingredients in this recipe is key!
- Sushi-grade ahi tuna:Â Use tuna that is labeled or confirmed safe for raw preparation. Keep it cold until ready to dice.
- Sesame oil:Â Adds rich, nutty flavor and a smooth texture to the dressing.
- Soy sauce:Â Adds salty, savory umami flavor. Use tamari for a gluten-free option.
- Rice vinegar:Â Adds mild acidity and balances the richness of the tuna and sesame oil.
- Fresh lime juice:Â Brightens the dressing. Lemon juice also works in a pinch.
- Sesame seeds:Â Add a little crunch and visual contrast.
- Avocado:Â Adds creaminess for serving.
- Cucumber:Â Adds freshness and crunch.
- Optional additions: Green onion, chives, cilantro, jalapeño, ginger, or chili crisp all work well.
Directions
Let's make this easy tuna tartare together!
Step 1
Using a very sharp knife, dice the ahi tuna steaks into ¼ inch cubes and place them in a medium bowl.
Step 2
In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, and lime juice. Pour the sauce over the tuna and gently mix until evenly coated.
Step 3
Top the tuna with sesame seeds and serve alongside avocado and cucumber.
Is It Safe to Eat Raw Tuna?
Tuna tartare should be made with tuna that is sold as safe for raw preparation. Buy it from a reputable fish market or seafood counter, keep it cold, and prepare it the same day if possible. If you are unsure whether the tuna can be eaten raw, ask your fishmonger directly before making this recipe.
The term 'sushi-grade' isn't regulated and is just a marketing term.
Avoid using regular grocery-store tuna steaks unless they are specifically labeled or confirmed safe for raw dishes. Raw seafood may not be appropriate for everyone, including pregnant people, young children, older adults, or anyone with a weakened immune system.
Tuna Tartare vs Poke
Tuna tartare is usually finely diced, lightly dressed, and served as an appetizer. Poke is often cut into larger cubes and served as a bowl with rice, vegetables, toppings, and a more generous sauce. Both use raw tuna, but tartare is typically more delicate and appetizer-focused.
Expert Tips and Tricks
Here are some expert tips to make this fresh fish dish:
- Keep everything cold: It is a good idea to chill your tuna and any bowls you'll be using before preparing. This will help maintain the tuna's freshness and texture.
- Taste as you go: Before serving, I like to taste the mixture and adjust the seasoning if needed. You might want a little more lime juice or soy sauce depending on your preference.
- Use very sharp knives: A sharp knife helps create clean cuts and prevents the tuna from tearing.
- Dice the tuna evenly: Small, uniform cubes create the best texture.
Kitchen Equipment
Here is some kitchen equipment you will need for this fresh ahi tuna tartare. You can find all of these products on Amazon.
- Serving Tray - This set of serving trays is perfect for a variety of different dishes.
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this great recipe.
- Tuna: If you can't find sushi grade ahi tuna, you can substitute it with other types of sushi grade fish like salmon.
- Lime juice: You could use fresh lemon juice as a substitute if you don't have lime on hand.
- Additions: You can add a bit of ginger, green onion, or chili flakes for extra flavor or spice. Include some zest from lime or lemon in the sauce for added fresh flavor.
- Spicy Tuna Tartare: Make this dish spicy by adding sriracha, spicy mayonnaise, or chili oil.
What To Serve With
Here are some recipes to serve alongside this recipe:
Frequently Asked Questions
Yes, you can use frozen tuna as long as it's sushi grade. Make sure to thaw it properly in the refrigerator before dicing tol help maintain its texture and freshness. Just be mindful that frozen tuna should be consumed shortly after thawing for the best flavor and safety.
Tuna tartare is a dish made with finely diced raw tuna that's typically seasoned with ingredients like soy sauce, sesame oil, and fresh herbs.
Tuna tartare is usually finely diced and lightly dressed, while poke often uses larger cubes of fish and may include additional toppings.
Besides cucumber or avocado, you could serve crispy wonton chips or rice crackers for some added crunch. A light salad with mixed greens and a citrus vinaigrette also pairs well, as does a refreshing seaweed salad.Â
Absolutely! You can add some diced mango or pineapple for a sweet twist that balances the savory flavors. Fresh herbs like cilantro or chives also make a great addition, adding a burst of freshness. For a little heat, consider mixing in some chopped jalapeños or a drizzle of sriracha sauce!
Recipe Storage and Reheating
Here are storage instructions for this simple appetizer:
- Refrigerator Storage: Store any leftovers in an airtight container and consume it within 24 hours for the best quality and safety.
- Freezer Storage: Freezing is not recommended.
Other Recipes to Try
This ahi tuna tartare recipe is made with sushi-grade tuna and comes together in about 5 minutes, making it a simple but impressive seafood appetizer.
Easy Ahi Tuna Tartare Recipe
Ingredients
- 1 lb Ahi tuna
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon sesame seeds for serving
- Avocado slices and cucumber slices for serving
Instructions
- Dice ahi tuna steaks into ¼ inch cubes and place in a medium bowl.
- In a small bowl, combine sesame oil, soy sauce, rice vinegar, and lime juice. Pour the sauce over the tuna and mix.
- Top tuna with sesame seeds and serve with avocado and cucumber.
Did You Make This Recipe?
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