Tuna Tartare

Ingredients

• 300 gsushi-grade tuna, yellowtail or salmon
• 2 teaspoonsolive oil
• 2 teaspoonsplain rice vinegar
• 1 tablespoonfreshly squeezed lime juice, yuzu juice or sudachi juice
• 1 tablespoonsoy sauce
• 1/4 teaspoonkosher salt
• 1 tablespoonred onion, finely chopped
• 1/2 stickcelery, finely chopped
• 110 g (3/4 cup)English cucumber or Kirby cucumber, diced
• 1avocado, peeled, stoned and chopped into small bite-sized pieces
• 30 g (1/4 cup)microgreens or radish sprouts, chopped

Instructions

1. 1

   Dice the tuna

   Place the tuna on a thoroughly cleaned chopping board. Use a sharp knife to cut it into small cubes, then set it aside.

2. 2

   Mix the dressing

   Put the olive oil, rice vinegar, lime, yuzu or sudachi juice, soy sauce and salt in a bowl. Whisk to combine.

3. 3

   Combine the tartare

   Add the diced tuna, red onion and celery to the dressing. Mix well with a spoon.

4. 4

   Assemble in moulds

   Set a round food mould on each of two serving plates. Divide the cucumber between the moulds, add the avocado, then top with the tuna mixture and press it down gently. Carefully lift off the moulds, top with microgreens and serve.

5. 5

   Assemble in ramekins

   Divide the tuna mixture between two ramekins, then add the avocado and cucumber and press down gently. Place a serving plate over each ramekin and carefully turn it over. Lift off the ramekin, add microgreens and serve.

What is tuna tartare?

Tartare is a dish of finely chopped raw ingredients, often associated with French cooking; this version brings in Japanese-inspired flavours through soy sauce and rice vinegar. Citrus juice lifts the taste, while the vegetables add freshness and contrast.

The combination works because the dressing is punchy but simple, and the tuna is left in small pieces rather than blended into a paste. Avocado brings a soft, rich layer alongside the crisp cucumber and celery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 170 calories, 20g protein, 5g carbs, 8g fat.

The tuna supplies most of the protein, while the avocado and olive oil account for much of the fat; cucumber, onion and the small amount of citrus contribute some carbohydrate. Pair a serving with a green salad or plain rice, depending on whether you want a lighter plate or a more substantial meal.

Choosing the fish

Fish choice: Use tuna, yellowtail or salmon sold as suitable for eating raw, and keep it chilled until you are ready to prepare it. If you are unsure whether the fish is appropriate for raw consumption, check with your fishmonger.

Knife work: A sharp knife makes it easier to cut clean cubes without crushing the fish. Aim for pieces of a similar size so the tartare is easy to mix and serve.

Balancing the dressing

Seasoning: Whisk the oil, vinegar, citrus, soy and salt together before adding the fish so the flavours are evenly distributed. Lime is the listed citrus option, while yuzu or sudachi can be used in its place.

Gentle mixing: Fold the tuna, onion and celery through the dressing with a spoon. Mix just enough to coat the ingredients without breaking up the cubes.

Getting the texture right

Cucumber: Dice it into small pieces so it sits neatly in the mould or ramekin and gives each bite a crisp edge. If it is very watery, dab it dry before assembling.

Avocado: Chop it into small, bite-sized pieces and handle it gently to keep its shape. Add it during assembly, as the method layers it rather than mixing it into the dressed tuna.

Shaping and serving

Food moulds: Layer cucumber, avocado and tuna in that order, pressing each layer gently so it holds together when the mould is lifted. Take care when removing the mould so the stack stays intact.

Ramekins: Layer the tuna mixture, avocado and cucumber, then invert onto a plate. This method also gives a neat presentation, but turn the ramekin over carefully and lift it straight up.

Timing and accompaniments

Quick preparation: The recipe takes about 20 minutes, including chopping and assembly. Prepare the vegetables and dressing before cutting the fish to keep the final mixing straightforward.

Serving ideas: Serve as a starter or a light main. A simple green salad or plain rice can accompany it; keep accompaniments mild so they do not overwhelm the tartare.

Recipe notes & tips

• Keep the fish chilled until you are ready to dice and dress it.
• Use a clean board and a sharp knife for the raw fish.
• Cut the cucumber and tuna into similarly small pieces for easier layering.
• Taste the dressing before adding the fish, bearing in mind that soy sauce is already salty.
• Press the layers gently rather than compacting them firmly.
• Assemble just before serving for the freshest texture.

Variations

• Use salmon: Swap in sushi-grade salmon for a richer-tasting tartare.
• Choose yuzu: Use yuzu juice instead of lime for a different citrus note.
• Add a little heat: Stir a small amount of chilli into the dressing.
• Change the crunch: Use finely diced radish in place of some of the cucumber.
• Serve without moulds: Arrange the ingredients in shallow bowls for a relaxed presentation.

Common mistakes to avoid

• Using unsuitable fish: Choose fish intended for raw consumption and ask your fishmonger if uncertain.
• Crushing the tuna: Use a sharp knife and cut cleanly into cubes rather than chopping repeatedly.
• Overmixing: Fold the ingredients together gently so the fish keeps its shape.
• Watery cucumber: Pat the diced cucumber dry before layering to help the stack hold.
• Packing the layers too tightly: Press only gently so the ingredients retain their texture.
• Leaving it out: Keep the tartare chilled and serve promptly after preparation.

How to store

Tuna tartare is best served as soon as it is assembled. If necessary, cover and refrigerate leftovers promptly, keep them cold, and eat within 24 hours; do not leave the dish at room temperature for an extended period.

Frequently asked questions