It has been suggested that tuna tartare was invented in Beverly Hills in 1984 by a French-trained Japanese chef named Shigefumi Tachibe. By the late 1990s, this quintessential “fusion” dish had exploded in popularity and its presence on upscale restaurant and catering menus throughout the United States was emblematic of a decade of American cuisine.
I grew up in the 1980s and 90s and loved ordering this briny raw fish dish with my parents for special occasions. Now that sushi-grade tuna is readily available at Japanese grocery stores and online, it’s easy to recreate the brasserie classic at home. I developed this simple, wasabi-spiked recipe based on versions served widely throughout New England at the time.
If you prefer a bit of tropical sweetness in your tartare, feel free to toss a quarter cup of diced pineapple or mango in with the avocado pieces. When serving raw fish, freshness is essential for ensuring safety. Be sure to purchase sushi-grade tuna from a reputable source; the fish should be firm to the touch and deep red in color, with no trace of slime or fishy fragrance. And finally, serve it within 24 hours of purchasing.
Ingredients
- ¾ lb. sushi-grade tuna, trimmed of skin and dark meat
- 1 Tbsp. mirin
- 1 Tbsp. soy sauce
- 1 tsp. sesame oil, plus more for drizzling
- ¼ tsp. prepared wasabi paste (optional)
- 1 tsp. sesame seeds, plus more for sprinkling (a mix of black and white)
- 1 avocado, peeled, pitted, and cut into ¼-in. cubes
- 1 tsp. extra-virgin olive oil
- 2 tsp. rice vinegar or champagne vinegar
- Kosher salt and freshly ground black pepper
- Scallion ribbons, for garnish
- Potato chips
Instructions
Step 1
Wrap the tuna tightly in plastic wrap, then freeze it until firm but not solid, 20–40 minutes, depending on the thickness of the steak(s).
Step 2
In a medium bowl, whisk together the mirin, soy sauce, sesame oil, and wasabi paste (if using).
Step 3
Unwrap the tuna. and, using a very sharp knife, cut it into ¼-inch cubes. Transfer to the bowl with the mirin mixture, then add the sesame seeds and turn to coat; set aside.
Step 4
In a small bowl, gently toss together the avocado, olive oil, vinegar, and salt and black pepper to taste.
Step 5
Stand a 3-inch round biscuit cutter in the center of a small plate. Fill with one fourth of the avocado mixture, then top with one fourth of the tuna mixture, pressing gently after each addition. Lift off the mold. Repeat with the remaining avocado and tartare. Drizzle each serving with sesame oil, then sprinkle with sesame seeds and top with the scallions. Serve immediately, with potato chips for scooping.
FAQs
Is Tuna Tartare Healthy? Tuna is a great source of omega-3 fatty acids, which can help reduce cholesterol and prevent heart disease. Tuna is also high in vitamin B12, high in protein, and relatively low in calories. Tuna tartare is also naturally low in carbohydrates, low in sugar, and is gluten-free.
Can you eat tuna tartare when pregnant? ›
People should not eat seafood that is usually served raw during pregnancy. These foods include sashimi, raw oysters, clams on the half shell, ceviche, poke, tuna tartare, or tuna carpaccio. Pregnant women should avoid fish high in mercury.
Can I use frozen tuna for tuna tartare? ›
So yes, you can absolutely use frozen tuna for tuna tartare — and certain recipes actually call for it to be par-frozen (meaning frozen part of the way) to instill a firmer texture.
How many times a week is it safe to eat raw tuna? ›
Both raw and cooked tuna should be consumed in moderation. Still, adults should eat 3–5 ounces (85–140 grams) of fish 2–3 times per week to get enough omega-3 fatty acids.
Is it safe to eat a tin of tuna every day? ›
Although mercury is a toxic chemical, it's usually not present in tuna in large enough quantities to cause serious issues. Canned tuna's health benefits seem to outweigh any small negative effect of its mercury concentration. In general, eating canned tuna once or twice a week is safe.
How much tuna is safe per week? ›
Canned light tuna is in the “Best Choices” category and it is fine to eat 2 to 3 servings per week. We recommend that you eat a variety of fish. You may wish to try other affordable fish in the “Best Choices” category such as canned salmon or sardines, frozen fish, or fresh fish that are at a reduced price. 3.
Is tuna tartare high in mercury? ›
While tuna meat doesn't contain as much mercury as that of sharks, tuna are large fish and therefore contain the toxin in noticeable proportions.
Can you eat leftover tuna tartare? ›
Fortunately for those who get full easily or plan to make the dish and eat it later, tuna tartare does keep for a short time. According to USDA, raw tuna will last one to two days if properly stored. So you have a day or two to eat any leftovers.
Does tuna tartare taste fishy? ›
No fishy flavor.
Like tuna carpaccio, you don't get the flavor of the raw fish. Light-colored belly albacore color tuna is very mild in flavor, even more so when the sauce and seasonings are added.
Can I eat rare tuna? ›
Just like a beef steak, tuna steak can be served from extremely rare to well done. Consider cooking times depending on how you prefer your tuna to be served. The centre of the steak should still be pink – be careful not to overcook it or the fish will be dry.
Tuna Tartare is a dish that's made from raw, sushi-grade tuna, diced small and combined cold with lemon juice or other dressing, aromatics, good quality olive oil and, often, avocado. It's served as a cold appetizer to spoon onto crackers, thinly sliced cucumber or other accompaniments.
What to pair with tuna tartare? ›
Love the freshness with the tartare using green onions. Serve: with toasted bread, chips, crackers or just cucumber slices as well. Optional additions: mashed or cubed avocado, sesame seeds, minced/grated ginger, capers. Honestly anything you have on hand!
Is tuna tartare completely raw? ›
If you're seeking a delicious appetizer featuring the freshest seafood available, tuna tartare is a worthy selection. The foundation of the recipe is raw tuna, which is typically combined with avocado and lemon juice, as well as aromatic ingredients, such as scallions, ginger, or onions.
Can you save tuna tartare? ›
In general, raw fish should be kept in the fridge 1 or 2 days maximum. If you are not going to eat the fish immediately, you can freeze it. It is best to freeze fish immediately to preserve freshness.
Is tartare good or bad for you? ›
Is Beef Tartare Safe To Eat? Beef tartare, when prepared correctly using fresh, high-quality ingredients, can be enjoyed safely by most adults. However, it is essential to exercise caution and adhere to certain guidelines to minimize any potential health risks associated with consuming raw or undercooked meat.
How many calories are in a tuna tartare? ›
The Keg Steakhouse
| Nutrition Facts |
|---|
| For a Serving Size of 1 order (353g) |
| How many calories are in Tuna Tartare? Amount of calories in Tuna Tartare: Calories 600 | Calories from Fat 279 (46.5%) |
| % Daily Value * |
| How much fat is in Tuna Tartare? Amount of fat in Tuna Tartare: Total Fat 31g | - |
16 more rowsYes, canned tuna is a healthful food rich in protein and contains many vitamins and minerals such as B-Complex vitamins, Vitamins A and D as well as iron, selenium and phosphorus. Tuna also contains healthy omega 3 essential fatty acids DHA and EPA.
