Ahi Tuna Tartare Recipe - A Spicy Perspective | (2024)

Perfectly chilled rawAhi Tuna Tartareis a delightful appetizer to serve in the summertime. This nearly effortless recipe features sushi-gradeahi tunasteaks plus a handful of simple, vibrant ingredients for an elegant no-cook dish that’s ready in just10 minutes.

What is Tuna Tartare?

Classictuna tartare is an elegant appetizer thattakes very little effort to make. This traditional tartare recipe is made with high-quality raw tuna and a few other select ingredients that really let theahi shine. There isno cookingrequired, it’s prepared cold in about 10 minutes, and goes wonderfully with any number of tasty dippers.

Not only is this raw ahi tuna steak recipe totally safe to eat and incredibly delicious, but it’s also a rather light andhealthy dishthat’s packed with protein.

Why This is the Best Tuna Tartare Recipe

We’ve used the least amount of ingredients with the greatest impact to offer abold, mildly spicyflavor. Although the ahi tuna is a specialty item, the other components in our Tuna Tartare are staples you likely already have in your kitchen.

When purchasing the tuna, be sure to shop from a trustworthy source, since you will be eating it raw. Look for good qualitysushi-grade or sashimi-gradeahi or yellowfin tuna.

In case you’re wondering:What’s the difference between ahi and yellowfin tuna?Not a thing! Yellowfin and ahi tuna are the same fish, just with different names.

Ingredients You Need

Here are the 5wholesome and simpleingredients you need to make the best ahi tuna steak tartare recipe:

• Sushi-grade Tuna / sashimi-grade tuna steaks–ahi or yellowfin
• Scallions–chopped (or green onions could work as well)
• Soy sauce–be sure to choose a GF version to make this a gluten-free recipe
• Spicy whole grain mustard–again, be sure to check the ingredients list if making a gluten-free Tuna Tartare
• Sesame oil–optional, but terrific for an extra luscious consistency and flavor

You can also add Frenchfried onionsorsesame seedsto garnish. Either will add a nice bit of texture!

How to Make Ahi Tuna Tartare

This refreshing raw yellowfin tuna recipe is ready inonly 10 minutes. It’s best when enjoyed shortly after being prepared, or chilled for just a bit, so we recommend that you make it right before you plan to serve.

To make the best, most delicious tuna tartare, first cut the fresh and cold tuna steaks into¼ – ½ inchcubes. Small, evenly-sized pieces will give you the best texture.

Place the cubes in a small mixing bowl.

Add the chopped scallions, soy sauce, mustard, and sesame oil if using.

Gently mix, taking care to not mush the tuna. Serve right away or chill in the refrigerator (for up to one day) until ready to enjoy.

Get the Complete (Printable) Ahi Tuna Tartare Recipe + VIDEO Below. Enjoy!

To plate the Ahi Tuna Tartare, scoop a roughly 1/2 cup portion of this raw meat tuna mixture onto small appetizer dishes.

Pro Tip:If you would like to form the tartare intopretty diskslike in the photos shown here, press the tuna into ramekins and then flip it over onto plates.

Sprinkle the tops with crushed French fried onions or other garnishes.

What to Serve with Homemade Tuna Tartare

Serve fresh ahi tuna steak tartare with shrimp chips,bananaor plantain chips, or crostini/crackers.

It makes a wonderful summer appetizer to enjoy with otherluxuriousmain dishes. Try it as a starter before enjoying refreshing aGarlic Lime Roasted Shrimp Salad,Seared Scallops with Wilted Greens, or pair with a light green salad withJapanese Ginger Salad Dressing.

You could also make this more of a main dish recipe with a side of rice, drizzled with some sriracha.

Tartare Storage Tips

This Ahi Tuna Tartare recipe can be madea bitahead of time,up to one daybefore serving. Keep in an airtight container before refrigerating.

However, do note that the taste and texture of the tuna isabsolutely bestwhen enjoyed shortly after preparation.

When the dish is made you are working with recently refrigerated and therefore cold tuna. I recommend that youenjoy it right awaywhile the tartare is still cold, or cover it tightly and place in the fridge for20-30 minutesto chill before serving.

You just want to be sure that the tunadoes notsit out and become room temperature. This won’t taste very good and the raw fish will no longer be considered safe to eat.

Look for whole grain mustard with a kick and a slightly creamy consistency, like the one shown in the photos. If you can’t find spicy creamy whole grain mustard, use whatever whole grain mustard you can find and mix in a little Dijon mustard.

This Ahi Tuna Tartare recipe can be made a bit ahead of time, up to one day before serving. Keep in an airtight container before refrigerating.

See Also

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