Continental Recipe

Easy Tuna Tartare Recipe 

2 Mins read

Easy Tuna Tartare Recipe 

Tuna tartare is an elegant starter originating from Los Angeles. The dish is made with a combination of raw tuna, avocado, egg yolks, green peppercorns, capers, chives, tarragon, mustard, olive oil, lemon juice, salt, and pepper.

 It was invented in 1984 by chef Shigefumi Tachibe at the Chaya Brasserie when a few customers came in wanting beef tartare, but one of them didn’t eat beef, so the chef tried tuna, and it was an instant success.



Make sure you use fresh and quality sushi grade Ahi tuna for this recipe–very very important!

When you start to marinade the fish, don’t let it sit there for more than 20-30 mins max. After that period of time, the fish starts to cure and the texture/taste changes dramatically.

Make sure you oil the inside rims and bottom (if using a bowl or ramekin) very well with oil as this will allow the tartare to slip easily on to the plate.




1 lb Ahi Tuna fresh, sushi grade tuna fillet

Ahi Tuna Marinade

1 teaspoon ginger grated

1 teaspoon garlic grated

11/2 Tablespoon soy sauce

1 teaspoon lime juice

2 tablespoons sweet chilli sauce

2 teaspoons cilantro minced

2 tablespoons scallions minced

1 tablespoon sesame oil

1 teaspoon Sriracha sauce optional

3 tablespoons sesame seeds mixed white and black sesame


2 avocado diced

2 teaspoons lime juice

3 tablespoons scallions minced

1 tablespoon sesame oil or any neutral oil




Wash and pat the tuna fillet dry using a paper towel in a bowl Then use a sharp knife to dice the tuna into 1 inch dices

Try to keep the size uniform as much as possible and avoid making too small of chunk, as this will cure quickly in the marinade. Mix all the marinade ingredients in a bowl.

Add in the tuna and mix well. Repeat with the avocado mixture, mix everything together in a separate bowl.

Oil the indies of the bowl or mold using a brush.

Start by placing the avocado at the bottom layer (if flipping a bowl then start by the tuna layer). and press it down.

Now add in the tuna layer and press it down.Carefully remove the mold and you’ll have tuna tartare stack.





Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv 

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