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Tuna Tartare Recipe

Tuna Tartare

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Average Rating:

Total Reviews: 44

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  • on February 28, 2013

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    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.

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  • on February 02, 2013

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    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!

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  • on July 27, 2012

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    This is my favorite appetizer. I love the lime and tuna and avocado mixture. Expensive, but well worth it!

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  • on May 08, 2012

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    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.

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  • on January 24, 2012

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    I am addicted to it

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  • on December 28, 2011

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    This is amazing! Everyone loves it! Delicious!

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  • on October 14, 2011

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    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.

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  • on August 15, 2011

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    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.

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  • on June 21, 2011

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    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.

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  • on June 18, 2011

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    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!!!

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