Quick and easy Tuna Tartare recipe loaded with creamy avocado, ponzu sauce, flavorful aromatics and a kick of Sriracha. Load up on sushi-grade tuna and get to dicing!
What Is Tartare
Tartare means “chopped fine and served raw”. Tartare can be made with a variety of different proteins, including steak and salmon. Today we’re showing you how to make tartar with tuna.
This tartare is comprised of raw, diced sushi-grade tuna tossed with a flavorful sauce. It can be served as a cold appetizer or main dish alongside crackers or cucumbers.
Recipes for tuna tartare need to be made with fresh, high-end ingredients as each flavor component is pronounced and lends to the brightness and quality of the dish.
Here are the “non-pantry” ingredients you need to make this dish. The full list of ingredients is listed in the recipe card below.
Tuna – Buy tuna labeled “sushi or sashimi grade” for the best quality.
Sriracha – If you don’t have Sriracha, you can sub in chili sauce.
This tartare recipe can be easily tailored to your personal taste. Don’t like spice? Omit the Sriracha. Adore mango? Throw it in the mix. Here are some popular mix-in ideas:
Pickled Red Onions
How To Make
This tartare recipe takes just 15 minutes to prepare as there are just a few short steps. The longest step is dicing the fish and avocado.
Dice the Fish and Avocado
Cut both the fish and avocado into 1/4″ cubes.
Make the Sauces
Whisk together the ponzu mayo sauce as well as the tuna marinade.
Sauce Up The Fish
Add the diced tuna and avocado to the sauce and gently fold until each piece is well coated.
Build the Dish
Place a 3″ round cookie cutter on a small plate and gently fill with the tuna mixture. Carefully pull up on the cookie cutter so the tartare stays in a nice mound. Top with the sauce and lemon zest.
Looking to mix things up? We gotcha covered! Here are some popular variations:
Shrimp Tartare – Replace the tuna, in equal parts, with diced shrimp.
Spicy Tartare – Amp up the spice by increasing the Sriracha Sauce.
Honey Sriracha Sauce – mix it up and use this popular sauce!
If you’re new to preparing raw fish, check out our FAQ’s on raw fish. Number one rule when buying fresh fish: Buy from a reputable source! No exceptions.
Raw fish isn’t recommended for pregnant women, the elderly or immunocompromised individuals. Consult your doctor before ingesting raw fish.
Ahi Tuna Tartare
It’s important to go with the highest quality tuna you have access to and can afford. Unlike sushi recipes, there’s no rice or seaweed to help mask the texture and flavor of lower quality tuna.
The best options to snag are Bluefin Tuna, Bigeye Tuna or Yellowfin Tuna.
- Check out your local Asian market as they tend to have sushi grade ahi tuna.
- Frozen sushi grade tuna works if you can’t find fresh.
- Prepare and serve as close to serving as possible for the best texture and flavor. If serving for a party, prep the fish in one bowl and the marinade in another. Toss right before serving.
- Raw fish recipes are best consumed the same day as purchased, however, it will keep in the refrigerator for up to 2 days. The flavor will become more “fishy” with time.
- Use a sharp knife when cutting fish. Wipe and wet it between cuts to keep the fish from sticking. Here’s the sushi knife we own and love.
More Tuna Recipes
Pineapple Martini, Asahi Super Dry, Sapporo, Kirin Ichiban, Sake, Chablis, or Grüner Veltliner
You can also check out our “Best Wine With Sushi” for additional ideas.
Tuna Tartare Recipe
- 2½ oz sushi-grade fresh tuna, dice into 1/4" cubes ((*Note 1))
- 2 Tbsp chopped chives
- 1 Tbsp chopped shallot
- 2 tsp olive oil
- 1 tsp fresh lemon juice + zest
- 1-2 tsp sriracha sauce ((*Note 2))
- ¼ tsp sea salt
- ½ Small avocado, dice into 1/4" cubes
- 1-2 Tbsp ponzu sauce
- 1-2 Tbsp mayonnaise
- Mix 1 tablespoon of ponzu sauce with 1 tablespoon of mayonnaise. Taste and adjust to your preference. Set aside.
- Add the chives, shallots, olive oil, lemon juice, Sriracha sauce and sea salt to a medium size mixing bowl and stir to combine.
- Add the diced tuna and avocado and gently fold into the sauce.
- OPTIONAL – Place a 3" round cookie cutter on a small plate and gently fill with the tuna tartare. Carefully pull up on the cookie cutter so the tartare stays in a nice mound.If you prefer to skip the cookie cutter step, just transfer the tartare to a serving bowl.
- Drizzle with the ponzu mayo, sprinkle with lemon zest and serve immediately for best texture.