Tuna Tartare with Cucumber and Avocado
My friend gave me a freshly caught tuna, and I created this simple tuna tartare recipe as an appetizer to share with my family. It’s so fresh and light – they loved it! If you prefer to eat this tuna as a main, you can enjoy this whole dish as one serving. And if you aren’t lucky enough to have friends that give you tuna, you can buy sushi-grade tuna and your favorite fishmonger or trusted source. More tuna recipes try my Spicy Crunch Tuna, Tuna Poke Salad, and Tuna Poke Bowl.
What is tuna tartare made of?
Here’s the ingredients to make this simple appetizer (see exact measurements in the recipe card below):
Tuna: Buy sushi-grade tuna from a trusted fish seller. Ask where it came from and make sure the fish doesn’t smell fishy. For tuna to be safe to be eaten raw, it must be super fresh. Cucumber: adds a crisp texture and cool, refreshing taste. Avocado: adds a creamy texture and rich, buttery flavor. If you’re making the tuna tartare a few hours ahead, add it just before serving. Sauce: Soy sauce or gluten-free tamari, sesame oil, and sriracha add umami depth, nutty richness, and spicy heat. Scallions: add a mild onion flavor, and vibrant green color, while boosting freshness and aromatic appeal.
How To Make Tuna Tartare
This dish is best enjoyed fresh, right after preparation, to savor the flavors and textures at their peak.
Tips and Variations:
Fish: Swap tuna for sushi grade salmon. Ensure the fish is very fresh and handle it as little as possible to keep it delicate and intact. Cucumber: Use an English or Persian cucumber instead of a regular one. Sriracha: If you don’t want spicy tuna tartare, skip the sriracha.
What to Serve with Tuna Tartare
Serve chilled, ideally on a chilled plate or along with something crunchy to enjoy it on, like my baked wonton chips. If you prefer, you can also use baked chips, like purple potato chips or plantain chips. For a low-carb option, serve it with bell pepper or jicama sticks.
Storage
It’s best to eat tuna tartare the day you make it, but it will keep in the refrigerator for two days.
More Tuna Recipes You’ll Love:
Grilled Tuna over Arugula with Lemon Vinaigrette Spicy Tuna Poke Bowls Sesame Crusted Tuna Steak on Arugula Ahi Tuna Watermelon Salad Seared Tuna Salad with Wasabi Butter Sauce
