Tuna Tartare

  • Level: Intermediate
  • Yield: 50 servings
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Inactive: 1 hr


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


  1. 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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55 Reviews

Foodie Sue

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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