Tuna Tartare & How to Serve it 3 Ways

Tuna tartare on top of avocado and rice.

5 from 1 vote

Tuna Tartare & How to Serve it 3 Ways

Fresh tuna tartare is a unique, easy, and delicious appetizer to enjoy with friends and family. Find some sashimi-grade tuna, and this extra-special dish is easy to put together. And 3-ways to serve it.

Prep Time20

Cook Time0

Total Time20

Course: Appetizer, Main Course, Salad

Cuisine: American, Japanese

Diet: Gluten Free, Kosher

Servings:

Calories: 356kcal

Author: Candice Walker

Equipment

Food Processor or Blender

Ingredients

Ginger Lime Vinaigrette

2 ½ tbsp fresh lime juice
1 ½ tbsp ginger juice grate ginger and squeeze the liquid using cheesecloth
6 tbsp flavorless oil like grapeseed, avocado, or vegetable
½ tbsp scallion whites thinly sliced
1 clove garlic
1 splash hot sauce I use valentina

Tuna Tartare

1 lb. fresh sashimi-grade tuna cubed 1/4-3/4-inch, depending on your preference*
⅓ cup scallion greens very thinly sliced
Salt and white pepper to taste

Instructions

Vinaigrette: Put the lime juice, ginger juice, garlic, and hot sauce in a food processor or blender. With the motor running, slowly add the oil. Then pulse in the scallion whites. Season with salt and pepper.
Tuna: Do this just before serving or the vinaigrette will cook the tuna. Mix the tuna, scallions, vinaigrette, and season with salt and white pepper to taste.
Wontons: Serve a bowl of tuna tartare next to a bowl of fried wontons chips, or spoon the tartare over fried wonton chips for bite-sized finger-food. I also like to serve this with chips straight out of a bag.
You can use dumpling wrappers, wonton wrappers, egg roll wrappers, or spring roll wrappers. Cut them into any shape you'd like, and fry them in a pot of oil heated to 350F. The oil should be at least 2 inches deep.
Chirashi-style salad: Serve the tuna tartare over a bowl of leaf lettuce or sushi rice** with some of these topping favorites: shelled edamame, pickles, salmon roe, furikake, seaweed salad, thinly sliced cucumber and carrots, cooked greens, and avocado.
Classic restaurant appetizer: First, make your sushi rice**. Then, using a 3-inch cookie cutter or cake mold, add 1/2-cup of cooked rice, a layer of thinly sliced avocado, and 3/4 cup of the dressed tuna.

Video

Notes

* My preference is to cube the tuna into about 1/2-inch cubes. If serving on wontons or chips, 1/4-inch is my preference.

Serve it over a bowl of leaf lettuce for an easy salad lunch.

** To make sushi rice, soak 1.5 cups of sushi rice in a medium-sized pot with 2 cups of water for 15 minutes. Then, bring the pot of rice and water to a light boil and simmer, covered, for 20 minutes. Turn off the heat and let it sit for 10 minutes, covered, before fluffing with a fork and serving.

Nutrition