Tuna Tartare with Ginger and Sesame

My weeknight Asian-style tuna tartare recipe with avocado flavoured with ginger, lime, sesame and soy is served with crispy fat-free rice paper crispies. This easy tuna tartare recipe is fresh and sophisticated; making it the perfect appetizer for entertaining.

Is Tuna Tartare raw?

In a word, yes but it cures slightly in the acid of the lime juice. Because the dish is fresh, you need to use fresh sushi-grade fresh either albacore or ahi tuna work well for this tuna tartare recipe. You can buy sushi-grade tuna in most fish mongers and Japanese supermarkets.

I made this tuna tartare so often while living in Asia, but I’m always going to have my own Western take on dishes so I never claim to be authentic anything. Tuna tartare, like a Mexican tuna tostada, needs to be accompanied by something crispy. I. try to avoid deep-fry so I love to serve this tuna tartare with my low-fat rice paper crisps made in the oven. You will love this quick and simple hack.

What is Tuna Tartare?

Tartare is a dish of tenderised raw meat of fish favoured with condiments. The classic being beef steak tartare but fish version such as tuna tartare and salmon tartare are also very popular, especially in the summer months in Europe.

Tuna Tartare Origins

Culinary legend has it that tuna tartare was invented by a Japanese chef working in a French restaurant in Los Angeles in the eighties. He wanted an alternative to beef steak tartare and replaced it with meaty tuna. However, it is more likely that tuna tartare emerged organically as versions of it exist in several cultures.

Is tuna tartare different to poke and ceviche?

For example, fish tartare seasoned with citrus and olive oil has been eaten for many years in the South of France and the Mediterranean region. On the other side of the world, Hawaii fish poke was influenced by traditional Polynesian tradition of marinating raw fish in coconut water later combined flavours like soy sauce brought by Japanese immigrants. Peruvian ceviche, where raw fish is cured in a mixture of lime juice, chilli, onion and herbs was also heavily influenced by Japanese immigrants.

People in France eat a lot of both meat and fish tartare but the origins of the word tartare are actually from what is now the Crimea, where legend has it the Tartar people or les Tartares would soften raw meat under their saddles as they rode their horses across Central Europe.

This easy tuna tartare recipe means you will never need to go to a restaurant to get your tuna tartare fix again.

Yield: 2

Author: Dee Kirk

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Tuna Tartare with Ginger and Sesame

This easy tuna tartare recipe is fresh and sophisticated; making it the perfect appetizer for entertaining.

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

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Ingredients

• 200g sashimi-grade tuna, very finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 3 drops of sesame oil
• Thumb of ginger, finely grated (I use a microplane)
• Small bunch of chives, finely chopped
• Sesame seeds, to garnish
• 1 avocado
• A lime to squeeze
• 4 rice paper sheets

Instructions

How to make rice paper crisps

1. Preheat the oven to 250C or as hot as it will go.
2. Using a tongs, carefully place the rice paper in the oven and watch it bubble and crisp up. This will happen within seconds so you need to stay close
3. Remove the rice paper crisp immediately before it goes brown. It may take you a few practice runs to get the hang of it.

How to make tuna tartare

1. Combine the soy sauce, lime juice, sesame oil and ginger to make the tartare seasoning sauce.
2. Remove the flesh from the avocado and cube. Immediately toss in lime juice to prevent it from browning. Season with salt.
3. Mix the finely chopped tuna with the sauce, chives and sesame seeds and leave to sit for 5-10 minutes in a cold fridge.

How to serve tuna tartare

1. Use a pastry ring to assemble individual tuna tartare servings. If you do not have a pastry ring you can make one easily. Cut a sheet of parchment baking paper and fold it back on itself three or four times so that it is stiff. Shape into a ring and then secure with some sticky tape.
2. Place the ring directly on the plate, fill halfway with a layer of the chopped avocado and gently then press down.
3. Top with a layer of the tuna tartare mix, press gently (but don’t squish the tartare). Carefully remove the ring.
4. Serve immediately, topped with toasted sesame seeds and chives and accompanied by the rice cracker crispies.

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Frequently Asked Questions About Tuna Tartare

1. Can I use frozen tuna for tuna tartare?

Yes, but it must be sushi-grade and properly thawed. Freezing kills potential parasites, which is why many sushi-grade fish are frozen before sale. Thaw frozen tuna in the refrigerator overnight or under cold water in a sealed bag for a quicker method. Avoid using fish labeled as “previously frozen” unless you’re sure of its quality and handling. Using frozen fish can be a cost-effective option, but ensure it’s as fresh as possible after thawing. Discard any fish with a strong or off-putting smell.

2. What is gluten-free soy sauce, and can I use it in this recipe?

Gluten-free soy sauce, such as tamari, is made without wheat, unlike traditional soy sauce. It offers the same umami flavor and is an excellent alternative for those with gluten sensitivities or celiac disease. For this recipe, you can substitute tamari one-for-one with regular soy sauce. Always check the label to confirm it’s certified gluten-free, as some brands may contain traces of wheat. Tamari enhances the dish while ensuring it’s safe for gluten-free diets.

3. Can I make a spicy tuna tartare?

Absolutely! To make a spicy tuna tartare, add 1-2 teaspoons of sriracha or chili paste to the sauce mixture. You can also mix in finely diced fresh chili or a pinch of red pepper flakes for more heat. Adjust the spice level to suit your taste. Pair the spicy tuna with cooling elements like avocado and cucumber to balance the flavors. For an extra kick, garnish with spicy mayo by mixing sriracha with mayonnaise and a squeeze of lime juice.

4. How should I store leftover tuna tartare?

It’s best to prepare only what you’ll eat immediately, as tuna tartare is made with raw fish and doesn’t store well. However, if necessary, cover the tuna tightly with plastic wrap, pressing it directly against the surface to minimize air exposure, and refrigerate for up to 24 hours. The avocado should be stored separately with lime juice to prevent browning. Discard leftovers after 24 hours to avoid food safety risks or diminished flavor.

5. Can I make this dish ahead of time?

Yes, but with caution. You can prepare the components—chop the tuna, make the sauce, and cube the avocado—up to an hour before serving. Store the tuna and sauce separately in the fridge and toss them together just before assembling. Avocado should be tossed in lime juice to prevent browning but added to the dish last. Avoid assembling the tartare until ready to serve, as the textures and flavors are best enjoyed fresh.

6. What are the key differences between tartare, poke, and ceviche?

While all three involve raw fish, they differ in preparation and flavor profiles. Tartare typically includes finely diced raw fish seasoned with condiments like soy sauce, sesame oil, and chives, often served elegantly. Poke, a Hawaiian dish, features cubed raw fish marinated in soy-based sauces, often combined with tropical flavors and served as a bowl with rice. Ceviche, from Peru, cures raw fish in citrus juices like lime or lemon, often spiced with chili and mixed with onions and herbs.

7. What can I substitute for sesame oil in this recipe?

If you don’t have sesame oil, you can substitute it with olive oil for a mild flavor or toasted walnut oil for a nutty profile. Alternatively, add tahini (sesame paste) for richness, but dilute it with water to achieve the right consistency. The sesame oil adds depth and a distinctive aroma, so choose substitutes carefully to maintain the dish’s intended flavor profile. A pinch of ground sesame seeds can also mimic the taste if no liquid oil is available.