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Ever wanted to make tuna tartare at home? This tuna tartare in sesame ginger sauce is easy to make and will impress your guests!
What is tuna tartare?
To get started, tuna tartare is a simple dish consisting of raw tuna that is cut up into small cubes with whatever flavors one prefers added in. Traditionally tartare is prepared with beef, however, using fish has become extremely popular and makes this dish appealing to a larger group of people.
There is so much popularity out there now with sushi, poke bowls and tartare, especially considering the vast amount of flavors that can be integrated. But like anything trendy, they can be expensive to eat at restaurants! Luckily, tuna tartare is actually so easy to make at home, requires no cooking, and is healthy and delicious!
How to make tuna tartare:
When buying tuna to make tartare, make sure to buy it from a reputable shop and always make sure to ask someone if it is sushi grade tuna. That is what you’re looking for! The fish should have a nice deep red color and there should be no fishy smell. Ensure the tuna remains chilled and on ice until right before it is prepared and served.
I recommend to always use some acid in any raw fish recipes (tartare, carpaccio, ceviche, ect). The acid creates a reaction (denaturing the protein), which essentially breaks down and rearranges the proteins in the fish the way they would be if it had been cooked. Amazing right?! This not only takes us back to our high school chemistry days, but it also makes the fish safe to eat raw, which is pretty important.
Another important thing to remember when making this tuna tartare in sesame ginger sauce is to use a sharp knife! This will make the process SO much easier when preparing the tartare and will keep the fish tender!
This tuna tartare in sesame ginger sauce is:
- High in protein
- Low-carb
- Gluten-free
- requires zero cooking
You can also switch up the type of sauce or the ingredients used in this tartare, but sesame ginger is my absolute favourite!
More great recipes to try:
Tuna Tartare in sesame ginger sauce
- Prep Time: 15 mins
- Cook Time: 0 minutes
- Total Time: 15 mins
- Yield: 2 servings
- Category: Main
- Method: Chop
- Cuisine: Japanese
Description
A simple and healthy tuna tartare recipe that will be sure to impress anyone!
Ingredients
Tartare
- 300 grams of sushi grade Tuna, cut into small cubes
- 4 green onions, finely chopped
- 2 tbsp toasted sesame seeds
- 1 avocado, chopped into small pieces
- 1/2 cup diced cucumber
- A handful of cilantro, chopped
- 1 tbsb lime juice
- pinch of salt & pepper
Sauce
- 2 cloves of garlic, minced
- 1 tbsp. grated ginger
- 2 spring onions, chopped
- 2 tbsp soy sauce, gluten-free if needed
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
Instructions
- Add all the sauce ingredients to a bowl and mix together. Set aside.
- Add the cut up tuna, green onions and sesame seeds directly to the bowl of sauce and mix until combined.
- in a separate bowl, mix together the finely chopped avocado, cucumber, cilantro, lime juice, salt, and pepper.
- Plate your tartare by using a mould (like this), or a circular ramekin (like this)
Notes
Serve these up with your favourite rice crackers on the side!
If using a ramekin, build your tartare inside, and then carefully flip over onto a plate.
Garnish your tartare with sriracha, cilantro, and sesame seeds
Nutrition
- Serving Size: 1/2 recipe
- Calories: 430
- Sugar: 9g
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 30g
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Delicious!
Thanks Cindy!
I made this twice and I loved both times. I bought the tuna at Trader Joe’s and it already had the sesame seeds on it. I used less soy sauce though to keep sodium down. I would highly recommend making this.
Thanks Kim! Happy you loved it!
The original recipe is great already. You may want to try replacing the sesame oil with olive. I like more with olive as somehow the smell of sesame oil is not combined well for my taste here with the other ingredients, but my wife prefers the original version, so swapping the oils from time to time 🙂 It also goes well with very young marrow instead of cucumber if you want to experiment.
So happy you enjoyed the recipe!
Once I have made this (YUM!) I can’t eat it all at once, as I lve alone…. How long can I keep ndividual ramekins in the fridge or can I freeze them?
Happy you enjoyed Susan! I wouldn’t recommend keeping this in the fridge for more than 24 hours, since it is raw. This recipe can’t be frozen either
This is the best recipe. So impressive yet completely foolproof.
Thanks Maria! Happy you enjoyed the recipe!
Excellent!
Thanks Tina! Happy you enjoyed!
Going to try out tomorrow for Saints game⚜️?
Enjoy Heather! 🙂
Good recipe
Thanks Chelsi! Glad you enjoyed!
Sounds amazing. Question..what acid do you add to the fish? I see lime juice with the avocado.
What do you recommend?
Can’t wait to try this.
Hi Michelle, the lime juice is aacidic 🙂
Wow, this was a hit with every adult at our dinner party – so easy to make and impressive to serve! I made it with freshly caught blue fin tuna from the San Diego/Baja region.
I love the layered look, but the ramekin method is a bit messy bec it doesn’t want to come out. I will try a ring next time made out of a tunafish can. This recipe is a keeper, thank you!
Thank you Penny! Sounds so wonderful, you can buy round ring moulds which is best to get the perfectly round shape 🙂
I use plastic wrap inside the ramekin, lightly sprayed, so when I flip it I can carefully remove the wrap.
Hope this helps.