🐟 Tuna tartare
Tuna tartare is diced raw tuna dressed with soy sauce, lime juice and toasted sesame seeds, served with creamy cubes of avocado. It is silky, fresh and full of umami, with a bright citrus finish. It is usually pressed into a ring on the plate and served chilled as a light starter.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g sashimi-grade tuna
- 1 ripe avocado
- 1 tbsp soy sauce
- Juice of 1 lime
- 1 tsp sesame seeds, toasted
- 1 spring onion, finely sliced
- Salt and black pepper
Method
- Keep the tuna very cold and cut it into small, even cubes.
- Dice the avocado and toss it with half the lime juice and a pinch of salt.
- Mix the tuna with the soy sauce, remaining lime juice and spring onion.
- Press the avocado into a ring on each plate and top with the tuna.
- Sprinkle with sesame seeds and serve immediately.
How to make it lighter
- Use half an avocado for two servings to keep fat moderate.
- Serve it on cucumber slices instead of crackers or bread.
- Season with extra lime rather than adding oil.
History
Raw fish tartares became popular in Italian and international restaurants from the late 20th century, borrowing seasonings such as soy and sesame from Japanese cooking. Today tuna tartare is a common starter on modern Italian and Mediterranean menus.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →