Tuna Tartare Recipe Under 10 Minutes

Love ahi tuna? Try my seared ahi tuna, tuna poke bowls, and tuna carpaccio next. I love raw tuna, and tuna tartare has to be up there with one of my all-time favorite dishes. It used to be my go-to appetizer at either sushi restaurants or someplace fancy, but that is no longer the case since it is SO easy to make at home and costs a fraction of the price.

Why I love this recipe

No fishy flavor. You don’t get the flavor of the raw fish. Tuna tartare has a rich and buttery flavor, which is enhanced by the marinade, which gives it hints of sweet and savory undertones. Ready in 5 minutes. With no marination time required, there is a reason why I love to serve this appetizer when guests are over. Healthy and protein-packed. Tuna is super low in calories and packed with protein. It’s cheaper than restaurants. Because tuna tartare is super trendy, it typically has quite a hefty price tag attached to it. My homemade version is a fraction of the price but with a much more generous serving!

Ingredients needed

Sushi grade tuna/Ahi tuna steak. You can ONLY use sushi grade or ahi tuna. While regular raw tuna may look appropriate, it has not been farmed the correct way to enjoy it in an un-cooked state. Most fishmongers sell it and I’ve even had success at local Japanese grocery stores. Sesame seeds and green onions. Add some crunch and color. Fresh ginger. A must when working with any kind of seafood. Soy sauce. Tamari or gluten-free soy sauce also works. Lime juice. Adding citrus reacts with the sesame oil and soy to ‘cook’ the tuna while also balancing out the salty and rich flavors. Sesame oil. Just a drizzle to add a layer of richness and delicious sesame flavor. Salt and pepper. To taste. Only add this AFTER you’ve tasted the dish because, remember, we are using salty and flavorful elements already.

How to make tuna tartare

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Inspired by beef tartare, the tuna version is made up of raw tuna cubed and seasoned with soy sauce, ginger, and sesame oil. It’s an elegant appetizer in restaurants and bars and tastes incredible.

Arman’s recipe tips

Don’t marinate the fish for too long, or else the fish will absorb too much flavor and detract from the natural flavors. 10 minutes is ample time. When serving this recipe, I like to lightly grease a shallow boil so that the marinated tuna doesn’t stick to the sides. I recommend serving this dish cold so you can chill everything for 15-20 minutes beforehand. Feel free to switch up the marinade with a light Asian-style sauce, like my potsticker sauce or eel sauce. For a spicy tuna tartare, add some Togarashi, which is a Japanese chili mixture. It isn’t super spicy but packs in a pleasant amount of heat. Add leftovers to a homemade sushi bake or on top of a tuna poke bowl, and don’t forget a drizzle of spicy mayo.

Storage instructions

To Store. Keep leftovers in an airtight container, refrigerated, for up to two days. Do not consume raw fish if kept longer than three days. Tuna tartare is best served as an appetizer with freshly sliced avocado, over crackers, or as part of a charcuterie board. Keep the carbs down by scooping them up using keto crackers and keto chips. If you are craving sushi, replace the crab and shrimp in our Alaska rolls and dragon rolls with some of this tuna. Alternatively, enjoy it as the main protein in a meal. Pair it with some healthy carbs like an air fryer baked potato or air fryer baked sweet potato. Add some greens in the form of some air fryer broccoli or air fryer asparagus, and you have a well-rounded and healthy meal. To Freeze. If you don’t want to use all the tuna for this recipe, you can wrap the fish up tightly (no air pockets whatsoever) and store it in the freezer for up to two months. You cannot freeze the prepared tuna tartare.