Easy Tuna Tartare at Home
This tuna tartare recipe is so delicious and fresh tasting that it’s hard to believe it all comes together in a matter of minutes. With just a few easy tricks, it’s also simple to make a beautiful presentation.
This recipe is very close to the original tuna tartare recipe I found from Choosing Chia. I tried hers a few times and was totally obsessed. Over time, I put my own spin on it and made it a bit lighter. And I got the idea to serve it with wonton chips from some local restaurants. They’re also super easy but, in my humble opinion, they totally make it.
All About The Tuna
If you’ve read my spicy tuna poke bowls post, you probably already know a few things I’m going to mention here.
1. Raw tuna is one of my very favorite foods, especially when paired with avocado.
2. We use frozen ahi tuna from Aldi ALL. THE. TIME.
I know it sounds a little sketchy to thaw frozen tuna and just eat it… but we have literally been doing that almost every week for years. We make this exact recipe and it always tastes so good. From what I understand, most “fresh” fish you can buy in stores was actually flash-frozen on the boat anyway, so it’s really not all that different in my opinion. Yes you can absolutely go for it and get the fresh stuff. I’m sure it will taste even better. But the frozen tuna is a much cheaper option, and it’s great because you can always keep it on hand to eat whatever night of the week you want.
Ok, end rant about frozen tuna. But seriously, this tuna tartare is one of our absolute favorite summertime meals. It’s bursting with fresh herbs and ginger, avocado, and cucumber. It’s got plenty of protein, and the wonton chips add a satisfying crunch. Served with rice or another grain it could be a whole meal, but since we love it so much, we tend to go all-out and make Vietnamese spring rolls as a side because they are one of our other favorite summer dishes. (Spring roll recipe coming soon!)
Tips
Try different ramekins/tupperware/dishes to make different shapes out of the tuna tartare until you find one you like! I started out using ramekins but some of them were too big, now I usually use some glass tupperware we have and it holds just the right amount of tuna.
While you can’t make the entire meal days ahead of time due to the avocados, I do typically make several batches of the sauce at once and freeze each one in a small container. Then the next time I make this recipe, I just thaw the sauce and mix it in with the tuna. This makes it even faster which is especially great for weeknights!
If we are making spring rolls or something else to go with it, I typically make the tuna tartare first so that it can sit in the fridge. It actually ends up absorbing more of the sauce and gets even better after 30 min to an hour.
Easy Tuna Tartare at Home
Ingredients
- 8 oz raw ahi tuna fresh or frozen (read post for more info)
- 2 green onions, chopped
- 1 large diced avocado
- ¼ cup diced cucumber
- squeeze lime juice
- pinch salt & pepper
Sesame Ginger Sauce
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp low sodium soy sauce
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp agave or honey
Optional Additions/Toppings
- fresh chopped cilantro
- sesame seeds
- sriracha
Wonton Chips
- 14 wonton wraps cut in half
- olive oil spray or preferred cooking spray
- pinch salt and pepper if desired
Instructions
- Mix tuna and sauce ingredients together in one bowl. Mix avocado, cucumber, lime juice, and salt & pepper in another. Stack tuna and then avocado mixtures in a bowl and flip upside down on your plate to make a tower. Drizzle with sriracha and serve with wonton chips.
- Thaw tuna in cold water (if using frozen*). While tuna thaws, prepare and mix together sauce ingredients in a small bowl*
- If making wontons, heat air fryer or oven to 400º. Cut wonton wrappers in half in desired shapes (I usually do rectangles because they scoop well but triangles look nicer.) Place on air fry rack in a single layer. Spray evenly with cooking spray. Sprinkle with salt/pepper or other desired seasoning. Air fry or bake for about 5-7 minutes, checking every few minutes to make sure they don't burn. They will be lightly golden brown and crunchy when they are done and they tend to go from white too golden brown VERY quickly.
- Meanwhile, dice avocado and cucumber, and add to a separate bowl. Mix together with a squeeze of lime juice, sprinkle of salt & pepper, and some chopped cilantro (optional).
- When tuna is thawed, dice it and mix together with sauce. Divide the mixture into two small ramekins or bowls and use a spoon to pack it in a little bit. Add avocado mixture on top and repeat. Refrigerate until ready to eat.
- When you are ready to plate your food and eat it, use a knife to loosen the tartare around the edges of the bowls. Turn your plate upside down on top of the bowl, flip the whole thing, and pull the bowl up to reveal your beautiful tuna tower.* Drizzle with sriracha and desired toppings. Serve with wonton chips.
Notes
