Tuna Tartare

Total Time:
1 hr 30 min
Prep:
30 min
Inactive:
1 hr

Yield:
50 servings
Level:
Intermediate

Ingredients
  • 3 3/4 pounds very fresh tuna steak
  • 1 1/4 cups olive oil
  • 5 limes, zest grated
  • 1 cup freshly squeezed lime juice
  • 2 1/2 teaspoons wasabi powder
  • 2 1/2 tablespoons soy sauce
  • 2 tablespoons hot red pepper sauce
  • 2 1/2 tablespoons kosher salt
  • 1 1/2 tablespoons freshly ground black pepper
  • 1 1/4 cups minced scallions, white and green parts (12 scallions)
  • 3 1/4 tablespoons minced fresh jalapeno pepper, seeds removed
  • 5 ripe Hass avocados
  • 1 1/2 tablespoons toasted sesame seeds, optional
Directions

Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.


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4.8 50
Made a tuna tartare pizza using this recipe as the main topping. I got rave reviews. The crust was crisped a flour tortilla - alittle VOO and salt , then simple guacamole spread , light layer of seaweed salad, then Ina's tartare slathered atop. Finished with saracha-mayo drizzle and toasted sesame seeds. Bravissimo !! Thanks FN! item not reviewed by moderator and published
I love this recipe. I have also used leftover grilled tuna in this awesome dish,worked great. Such intense flavors,is a summer must. item not reviewed by moderator and published
TO RussG, re: too salty . . . . kosher salt and regular table salt measure much differently. Yes, 3 1/2 T. regular salt in this reecipe would be too much, but for kosher salt, it's perfect. If you don't have kosher salt, use half as much table salt as the recipe states. item not reviewed by moderator and published
I don't make any other tuna tartare but this one. It has the best taste for me. item not reviewed by moderator and published
Sorry. Have to disagree. I think some of the measurements were mislabeled. 3 1/2 T of salt was WAY too much, especially with soy sauce added. 3+ T minced jalape├▒os was really hot on top of the hot sauce. Ina - love 'ya but make sure your recipes are being uploaded correctly. Old flavor but these oversights madefor a big fail! item not reviewed by moderator and published
Amazing recipe! Total hit at my party. Added sesame oil, which I love. item not reviewed by moderator and published
The BEST tuna tartare recipe. Have made it at least 30+ times and still love it. In addition to making tuna tartare with this recipe, have used it to make fish taco's too with cooked white fish (cod, scrod, tilapia. Follow the recipe but instead of raw tuna, use any cooked fish (broil the fish with kosher salt & pepper, then toss it in the dressing and add the avocado. Put it on a taco shell (hard or soft and add shredded cabbage, cinlanto and diced tomatoes. Delish. item not reviewed by moderator and published
This was so flavorful and amazing! I love tuna ceviche as well as tuna tartare and this was by far the best recipe I have ever made! item not reviewed by moderator and published
This is my favorite appetizer. I love the lime and tuna and avocado mixture. Expensive, but well worth it! item not reviewed by moderator and published
I omitted the avocados, served it in a martini glass with crispy baked wonton triangles. I served it as a first course at a sit down dinner party for 12. EVERYONE asked for the recipe, including a guest who swore he didn't like "raw" fish. item not reviewed by moderator and published

This recipe is featured in:

Summer Entertaining Guide