Best 14 Tuna Tartare Recipes

TUNA TARTARE

Steps:

• 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.

TUNA CEVICHE OR TARTARE WITH AVOCADO

Steps:

• Prepare the tuna and refrigerate while you prepare the remaining ingredients.
• Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
• In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
• Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
• Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.

AHI TUNA TARTARE WITH WASABI AIOLI

Steps:

• Combine tuna, peanut oil, furikake, and wasabi powder in a bowl. Cover and refrigerate for at least 3 hours.
• Mix water and 1/2 teaspoon wasabi powder together in a medium bowl. Stir in mayonnaise, chives, and lime juice. Cover and refrigerate for at least 3 hours.
• Top tortilla chips with tuna tartare, avocado, and red onion. Drizzle wasabi aioli lightly over the top.

TUNA TARTARE

Steps:

• In a bowl, stir together olive oil, wasabi powder, sesame seeds, and cracked black pepper. Toss tuna into mixture until evenly coated. Adjust seasoning as desired with additional wasabi powder or black pepper. Serve on sliced French bread.

WASABI AHI TUNA TARTARE

Steps:

• Place the tuna in a small bowl. Pour peanut oil over, sprinkle with the wasabi fumi furikake, and wasabi powder. Stir well, cover, and refrigerate until serving.
• To serve, press half of the mixture into a 1/2 cup container and unmold onto a bed of greens. Repeat for second portion.

SPICY TUNA TARTARE

Steps:

• Whisk together mayonnaise, soy sauce, and Sriracha in a nonreactive bowl. Add tuna and chives, and gently combine with a fork. Top each gaufrette with 1 tablespoon tuna tartare, and garnish with chives.

SEARED AHI TUNA AND AVOCADO TARTARE

Steps:

• Heat heavy small skillet over high heat 2 minutes. Brush tuna with 1/2 tablespoon oil; sprinkle with salt and pepper. Place in skillet and sear until brown outside and almost opaque in center, about 3 minutes per side. Cool tuna; dice finely. Combine tuna, remaining 3 tablespoons oil, and all remaining ingredients in medium bowl. Using fork, mix just to blend. Season tartare to taste with salt and pepper and chill.

TUNA AND AVOCADO TARTARE WITH CALIFORNIA CAVIAR ON SESAME WONTON CRISPS

Steps:

• For crisps:
• Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Arrange wonton triangles on sheet; brush each with olive oil and sprinkle with sesame seeds. Bake until triangles are golden brown, about 9 minutes. Cool on sheet. Do ahead Can be made 8 hours ahead. Let stand at room temperature.
• For tartare:
• Whisk first 5 ingredients in medium bowl to blend. Add tuna, avocado, cucumber, and green onion; stir gently to coat. Spoon tartare into bowl; sprinkle with sesame seeds and chives and place on platter. Spoon caviar into small bowl and place alongside. Surround with crisps.

CITRUS MARINATED ASPARAGUS SALAD WITH TUNA TARTARE ON PAPPADOUMS

Steps:

• In a medium sauce pan heat oil to approximately 350 degrees F or until 1 to 2 drops of water react. Add pappadoums and cook until golden. Remove, place on a towel to dry.
• In a medium bowl, whisk orange juice, lemon juice, garlic, balsamic vinegar, grapeseed oil, chives and mint and season to taste.
• Chop or mince tuna with a spoon and place in small bowl. Add truffle oil, scallions and a touch of chili oil and season to taste. In salted, boiling water, cook asparagus for 15 seconds, then remove and shock in cold, salted water. Remove when cool.
• Plate asparagus and drizzle with vinaigrette. Arrange pappadoums at bottom of plate and top with tartare. Garnish with fresh cracked white pepper or black. If you want use tobiko or flying fish roe for color and garnish.

PARFAIT OF SALMON AND TUNA TARTARE, CAVIAR AND CREME FRAICHE

Steps:

• Combine the shallots and 1 TBS of olive oil in a small saucepan, and saute until the shallots are translucent.
• In a medium bowl sitting on a bed of ice, combine half of the sweated shallots, all the tuna, half of the mustard oil, half of the lemon zest, all the soy sauce, 1 Tbs of the olive oil and all the coriander.
• Lightly season with coarse salt, season generously with the white pepper, mixing well with a large spoon.
• In another medium bowl sitting on a bed of ice, combine the remaining shallots, mustard oil, lemon zest, and salmon.
• Mix with the remaining olive oil, horseradish, capers, chives, and salt and pepper to taste, and mix until all ingredients are combined.
• Line a sheet pan with waxed or parchment paper and lightly oil with fingers the inside of ten, 2 inch high by 2 inch diameter metal rings or molds, placing the molds on the sheet.
• Place 1 1/2 TBS of the tuna mixture in each of the ten molds, making sure to smooth the mixture with the back of a spoon.
• If available, press down with the bottom of a Worcestershire or Tabasco bottle.
• Then place 1 1/2 TBS of the salmon mixture on top, pressing down and smoothing the salmon mixture with the back of the spoon.
• Spoon approximately 1/2 teaspoon of oestra caviar on on half of the top of the salmon and approximately 1/2 teaspoon of salmon roe caviar on the other half, smoothing with the back of the spoon.
• Whip the creme fraiche until thick, stiff peaks are formed.
• Add 2 TBS of the creme fraiche, smoothing with the blade of a flat knife or small metal spatula, making sure that the creme fraiche is level with the top of the mold.
• Chill the molds in the refrigerator for at least 20 minutes, but preferably for 2 to 3 hours.
• To serve, place each ring or mold on a dinner plate, and gently remove the mold by pulling ring upward, leaving the parfait intact.
• Garnish each parfait with one long chive spear placed at an angle over the parfait.

SALMON OR TUNA TARTARE

Steps:

• Sprinkle the cucumber with salt, and let sit for 15 minutes while you prepare the remaining ingredients. Then rinse and drain on paper towels. Meanwhile, place the shallots in a bowl and cover with cold water. Let sit five minutes, then drain, rinse and drain again on paper towels.
• In a medium bowl, toss the cucumber, fish, shallots, cilantro and capers with lime juice, rice vinegar and olive oil. Season with salt; if you want to add a little spice, add a pinch of cayenne. Taste and adjust seasonings. Chill until ready to serve (but not too long). Place spoonfuls on endive leaves, red pepper squares, cucumber rounds or croutons, and serve.

AHI TUNA TARTARE WITH AVOCADO, CRISPY SHALLOTS & SOY-SESAME DRESSING

Steps:

• Make the tartare: - Toss the tuna with the olive oil and season with salt and pepper to taste. - Toss the avocado with lemon juice and season with salt and pepper. Make the crispy shallots: - Heat the oil in a medium saucepan. - Toss the shallots in the flour and fry for 45 seconds, or until golden brown. - Remove the shallots with a fine mesh strainer and drain on paper towels. - Season with salt. Make the dressing: - Whisk together all the ingredients. To assemble: - Mold the avocado using a 3-inch tartlet ring. - Mold the tuna tartare on top of the avocado and finish with the crispy shallots. - Lift off the ring and drizzle the dressing around. - Serve with potato chips or thin slices of toasted bread.

HAWAIIAN TUNA TARTARE WITH FRESH SEAWEED

Steps:

• Chop the fresh seaweed. If using dried seaweed, soak in warm water for 15 minutes, drain and then simmer in water to cover for 15 minutes. Drain, chop and place in a bowl.
• Add all remaining ingredients except lime juice and lettuce, and let the mixture marinate for 30 minutes.
• Toss the mixture with the lime juice. Place a lettuce leaf on each of 6 plates, and top with a loose mound of the tuna. Serve.

TUNA TARTARE

Steps:

• Add all ingredients into bowl and mix thoroughly. Serve on brioche, crackers, potato chips, cucumbers or any other crusty bread.