Name: Tuna Tartare & How to Serve it 3 Ways
Prep time: 20 min
Total time: 20 min
Ingredients: 2 1/2 tbsp fresh lime juice; 1 1/2 tbsp ginger juice (grate ginger and squeeze the liquid using cheesecloth); 6 tbsp flavorless oil (like grapeseed, avocado, or vegetable); 1/2 tbsp scallion whites (thinly sliced); 1 clove garlic; 1 splash hot sauce (I use valentina); 1 lb. fresh sashimi-grade tuna (cubed 1/4-3/4-inch, depending on your preference*); 1/3 cup scallion greens (very thinly sliced); Salt and white pepper (to taste)

Fresh tuna tartare is a unique and delicious appetizer to enjoy with friends and family. Find some sashimi-grade tuna, and this extra-special dish is easy to put together. Plus, I’m sharing 3-ways to serve it: as a chirashi-inspired salad with all the best toppings, over rice with avocado, and on fried wontons or chips, which is my sister’s favorite!

Raw chunks of tuna in a bowl next to green vegetables and roe.

The vinaigrette for this recipe was inspired by the tuna tartare vinaigrette from Alfred Portale’s Gotham Bar and Grill Cookbook.

Why You’ll Love This Recipe

The taste and texture of sashimi-grade tuna are soft and rich, pairing well with more acidic flavors like the lime juice and ginger juice in the vinaigrette. I add a splash of hot sauce to give it some heat, and the flavors round out for the perfect bite of umami.

The dressing is added just before serving so the acid in the vinaigrette doesn’t denature (same effect as cooking) the fish.

You can serve this tartare in three different ways depending on your needs and mood. I serve it on wontons for parties, as a molded tartare for dinner parties, and as a chirashi-style salad for a meal.

Why Raw Tuna in This Recipe Is Safe to Eat

Tuna tartare is safe to eat raw because it’s made with sashimi-grade tuna. Unlike regular tuna, sashimi-grade tuna has been treated in a special way to make it safe for raw consumption. This involves freezing the tuna and storing it at -4°F (-20°C) or below for 7 days, which kills any bacteria or parasites.

Reliable places to look for sashimi-grade fish include Japanese markets, online stores, and even some grocery stores carry it. Costco offers some great options.
Here in Oregon, I go to the Flying Fish company.

You can read more about safe raw fish preparation here.

Ingredients & Substitutions

Tuna and other tartare vinaigrette ingredients on a countertop with text labels.

Sashimi-grade tuna – You cannot substitute this with any other kind of tuna. It must be tuna that’s been safely prepared for raw consumption.

Ginger – If you can find young ginger, it tends to be juicier and that is helpful in this recipe. However, regular fresh ginger works, too.

Flavorless oil – You can use any flavorless oil like grapeseed or vegetable oil.

Hot sauce – Use whichever is your favorite. I always use Valentina.

White pepper – You should use white pepper, not black, for this recipe. It has a more subtle flavor that does not overpower the raw fish.

If serving a chirashi-style salad, consider some of these toppings:

Lettuce, greens, sushi rice, and other veggies on a countertop with text labels.

How to Make This Recipe

First, you’ll make the vinaigrette. Take the squeezed lime juice, ginger juice, garlic clove, and hot sauce and put it in a food processor or blender.

With the motor on the blender running, slowly add the oil. Then, after that has been incorporated, mix in the scallion whites and gently pulse. Season the vinaigrette with salt and white pepper.

Close up of yellow vinaigrette in a food processor.

Now you need to prepare your tuna. Make sure to do this only just before serving or the acid in the vinaigrette will cook the tuna.

Cube the tuna into 1/2-3/4-inch cubes, depending on your preference. Use a sharp knife to avoid tears.

Mix the tuna, scallions, and vinaigrette together. Taste-test the mix and season with salt and white pepper to your liking.

Hands mixing tuna tartare in a glass bowl.

3 Ways to Serve Tuna Tartare

My three favorite ways to serve tuna tartare are:

The classic restaurant appetizer – in a mold over rice with avocado.
On fried wontons or chips as a party appetizer.
In a salad or chirashi-style salad as a meal.

Classic Restaurant Appetizer

First, make your sushi rice according to the instructions on the bag or use the instructions below in the salad or chirashi-style salad section below. Then, using a 3-inch cookie cutter or cake mold, add 1/2 cup of cooked rice, a layer of thinly sliced avocado, and 3/4 cup of the dressed tuna.

Tuna tartare on top of sliced avocado and rice in a disc shape.

Fried Wonton Appetizer

Serve a bowl of tuna tartare next to a bowl of fried wonton chips, or spoon the tartare over fried wonton chips for bite-sized finger food. I also like to serve this with chips straight out of a bag.

You can use dumpling wrappers, wonton wrappers, egg roll wrappers, or spring roll wrappers. Cut them into any shape you’d like, and fry them in a pot of oil heated to 350F. The oil should be at least 2 inches deep.

Hand with yellow nail polish holding tuna tartare on a chip.

Salad or Chirashi-Style Salad

Serve the tuna tartare over a bowl of leaf lettuce or sushi rice with some of these topping favorites:

Shelled edamame
Pickles
Salmon roe
Furikake
Seaweed Salad
Thinly sliced cucumber and carrots
Cooked greens
Avocado

To make sushi rice, soak 1.5 cups of sushi rice in a medium-sized pot with 2 cups of water for 15 minutes. Then, bring the pot of rice and water to a light boil and simmer, covered, for 20 minutes. Turn off the heat and let it sit for 10 minutes, covered, before fluffing with a fork and serving.

A mixed bowl of vegetables, raw tuna tartare, edamame, and roe.

Fish can be cooked in so many flavorful and unique ways – make sure to add these fish recipes to your cooking list!

Tuna Tartare 3-Ways

Why You’ll Love This Recipe

Why Raw Tuna in This Recipe Is Safe to Eat

Ingredients & Substitutions

How to Make This Recipe