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.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    49 Reviews
    549
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    I love this recipe. I have also used leftover grilled tuna in this awesome dish,worked great. Such intense flavors,is a summer must.
    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.
    I don't make any other tuna tartare but this one. It has the best taste for me.
    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 jalapeņos 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!
    Amazing recipe! Total hit at my party. Added sesame oil, which I love.
    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.
    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!
    This is my favorite appetizer. I love the lime and tuna and avocado mixture. Expensive, but well worth it!
    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.
    I am addicted to it
    This is amazing! Everyone loves it! Delicious!
    Love it! I've made this several times. Everyone loves it. Like others, I usually scale down the recipe and it works great for whatever quantity you need. So easy yet impressive. I serve with homemade won ton chips or sesame crackers.
    Perfect recipe for tartare. I have made multiple times and always comes out delicious (careful if you happen to get a hot jalapeno, this happened one time and it was a bit too spicy. Great the next day as well.
    Brought this to a graduation buffet. French school, so many food and wine connoisseur. I wanted to make something that would impress. I chose this recipe, and it did not let me down!! People stopping and telling me that this was the best dish at the buffet. People so happy I have one more year to go and asked me to make it again next year. Made this recipe with one slight change. I did not have enough lime juice with the five limes so I added another .5 cup of meyer lemon juice to make up the difference. I mixed everything together _except for sesame and avacado_ 6 hours in advance added the omitted items an hour before i started assembling on water crackers. The best appetizer I have ever made. Thank you Barefoot Contessa!!!
    IF... you like the seafood...IF...you like the taste of mixing all listed ingredients together...this recipe is a keeper. Once again...thanks Ina! Annie , Fremont , CA
    I WORSHIP this recipe. I have made it many times and it is always a hit. I always make in smaller portions than the recipe calls for, but the portions translate easily. I rarely have hot sauce so I often use a bit of cayenne instead. I sometimes don't have the sesame seeds, but I don't think they affect the flavor much. Letting it marinate for an hour is key so that all the flavors can mix. Though it doesn't look as pretty the next day it is still tasty! I like to serve on fried wonton pieces.
    I make this recipe often. It is absolutely fantastic!!!!! I usually make about 20% of the recipe so I adjust the amounts accordingly. If I have fresh cilantro on hand, I add a couple of Tbsps. I usually serve it with homemade seasoned tortilla chips and it is always a big hit. Sometimes I just add a salad and it is a very filling main course.
    This is great, but it makes a lot. I've actually made it with much less tuna, but with all of those adjustments, probably upped the quantity of tabasco, wasabi, and lime. Craveable. I used to make Tyler's tuna with soy, ginger, and garlic, which I still love, but this one has won me over.
    good recipe, i enjoyed watching the video, too. i didn't go quite as spicy as ina (but left out the jalapeno and wasabi powder) but it was still great. the avocado is a perfect blend.
    Wonderful recipe with just the right amount of lime, chile and avocado. Delicious
    Amaing! The tuna doesn't stay as ruby pink like the photo, but the flavors are complex and incredibly delicious. Even non-tuna fans liked it, including my young kids!
    Only make this dish if you can get the freshest of tuna.... should smell like the sea, not fishy. My daughter turned me on to it, saying that her guests always asked for the recipe . When she and her husband are invited to a party, their friends ask her to bring a batch. She served it again last night. Coincidentally, one of our friends called us tonight, asking ME for the recipe. I brought it to a pot luck this summer, that he and his wife also attended. They went crazy for it. The great thing is that if you are lucky enough to have any left over, it is good the next day. The lime juice actually keeps the tuna fresh, like a seviche, And don't forget to lightly toast the sesame seeds in a dry pan. Delicious and worth the expense.
    This recipe is always a favorite no matter what event or occasion. Everyone always wants the recipe and the tuna is always gone in minutes! I service it with pita chips or tortilla chips and sometimes add extra avocado to make it go further if the Ahi is too expensive.
     
     Love this dish!
    I made this for small get together with friends and everyone, including myself, loved it! I'm making it again for a bridal shower tomorrow. Thanks Ina!!
    I make this dish often...and it's always a hit!! Perfection!!
    This dish is so easy and is always a hit at my parties. Great blend of fresh (tuna steak) and creamy (avocado). Add the sesames as it gives it a nice nutty flavor. This is better than I've even had at high-end restaurants.
    the best tuna tartare i have ever had!!! rave reviews from my company!!
    Awesome!! Used the recipe from the cookbook for smaller crowd. Some comments - prepared 6 hours before serving. Tended to make avocados slightly mushy. Will prepare closer to serving time or add avocados closer to serving time. Wonton wrappers diagonally cut,baked as below comment were great. Preferred to use 4:1 vegetable oil to sesame oil for milder flavor and needed to "dust off" the flour after baking for better taste and esthetics. I like the lighter wonton to maximize the tartare. Great recipe!
    Living on the coast in SE Va. with Yellowfin plentiful in the summer, this is one of those recipes that gets used a lot for summer entertaining. I serve it with store bought sesame wafer crackers, available in your international foods section, and with baked won ton triangles. My guests devour this appetizer!
     Also, I use wasabi paste, which I prefer over powder and serve seaweed salad on the side (Harris Teeter carries this in their prepared foods section near the seafood).
     Try it - you'll love it!
    I have made this appetizer many times to bring to dinner parties. It has always been such a great hit. I am always asked for the recipe. It is so flavorful & delicious. My husband's favorite of all time.
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Summer Entertaining Guide