Seafood, Uncategorized

The Tuna Tartare

September 6, 2014



Of all the things I have ever made, I fear sometimes that I will only be remembered for this dish. If that is the case… I suppose I could have done a lot worse.

I don’t know what it is about tuna tartare but if you like fish (and even if you are iffy on the fishy) this is just a tasty a** dish and also a little impressive. It is not impressive because it is hard but because it is beautiful. Splurge on sashimi grade tuna for this – if you can’t find tuna that looks like these photos (bright pink and happy) talk to me… I have a fish guy.

Prep time: 10 Minutes

Serves: 10 as an appetizer


  • two sashimi grade tuna steaks, cut into small chunks (cut against the grain of the fish and chop more finely for a milder tartare)
  • 2 small ripe avocados cut into small chunks (a little bigger than the size of the tuna)
  • 1/4 cup of chopped cilantro
  • 2-3 red chiles depending how spicy you want it (ALWAYS taste peppers first – if the spice makes you cry when it touches your tongue I assure you the pain will be worse when you waste all that fine tuna!)
  • 3 green onions finely minced
  • 1-2 tbs of red chilli jelly
  • 2 tbs sesame oil
  • About half a tsp each S&P
  • about 2tbs of lime juice – I do one or two limes depending on how juicy they are
  • zest of one small lime (a scant teaspoon)


  1. Combine all the ingredients – preparing avocado and tuna last.
  2. Give the bowl a stir.
  3. Serve with two pieces of crostini in individual cups.


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