Tuna Tartare Recipe

Tuna: Fresh and high-quality tuna is essential for this dish. Look for sushi-grade tuna to ensure the best flavor and texture.

Soy sauce: Adds a savory umami flavor to the tartare. Opt for a low-sodium version if you prefer.

Sesame oil: Provides a rich, nutty aroma and taste. A little goes a long way.

Lime juice: Freshly squeezed lime juice adds a bright, tangy note that balances the richness of the tuna.

Ginger: Grated ginger imparts a subtle spiciness and warmth to the dish.

Chives: Chopped chives offer a mild onion flavor and a pop of color.

Sesame seeds: Toasted sesame seeds add a delightful crunch and a hint of nuttiness.

When preparing tuna tartare, ensure that the tuna is extremely fresh and of high quality, preferably sushi-grade. This is crucial as the dish is served raw. To enhance the flavor, allow the tuna to marinate in the soy sauce, sesame oil, lime juice, and grated ginger for a few minutes before serving. This brief marination helps the tuna absorb the flavors without compromising its delicate texture.

• diced fresh tuna - Substitute with diced fresh salmon: Salmon has a similar texture and richness, making it a great alternative for raw preparations like tartare.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor profile.

• sesame oil - Substitute with olive oil: Olive oil provides a different but complementary flavor, and is more readily available in some kitchens.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness, making it a suitable replacement.

• grated ginger - Substitute with grated galangal: Galangal has a similar spicy and aromatic profile, though it is slightly more citrusy.

• chopped chives - Substitute with chopped green onions: Green onions provide a similar mild onion flavor and can be used in the same way.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Sunflower seeds offer a similar crunch and nutty flavor, making them a good alternative.

• To store your tuna tartare, place it in an airtight container. Ensure the container is clean and dry before adding the tartare.
• Cover the surface of the tuna tartare with plastic wrap before sealing the container. This helps to minimize exposure to air, which can affect the freshness.
• Store the container in the coldest part of your refrigerator, ideally at a temperature below 4°C (39°F). Consume within 24 hours for optimal freshness and safety.
• If you need to freeze the tuna tartare, first portion it into smaller servings. This makes it easier to thaw only what you need.
• Wrap each portion tightly in plastic wrap, ensuring there are no air pockets. Then, place the wrapped portions in a freezer-safe bag or container.
• Label the bag or container with the date of freezing. Tuna tartare can be frozen for up to 3 months, but for the best quality, consume within 1 month.
• When ready to use, thaw the tuna tartare in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Once thawed, gently mix the tuna tartare to redistribute any separated liquids. Add a splash of lime juice or a bit more soy sauce to refresh the flavors if needed.
• Serve immediately after thawing and mixing. Do not refreeze previously frozen tuna tartare.

• While tuna tartare is best enjoyed fresh, if you must reheat leftovers, follow these methods to preserve its delicate flavors and textures:

  • Stovetop Method:

    1. Place a non-stick pan over low heat.
    2. Add a small amount of sesame oil to the pan.
    3. Gently place the tuna tartare in the pan.
    4. Stir occasionally, ensuring the tuna is heated evenly without cooking it through.
    5. Remove from heat once warmed and serve immediately.

  • Microwave Method:

    1. Place the tuna tartare in a microwave-safe dish.
    2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
    3. Microwave on low power for 10-15 seconds.
    4. Check the temperature and stir gently.
    5. Repeat in short intervals until warmed to your liking.

  • Warm Water Bath Method:

    1. Place the tuna tartare in a sealed plastic bag.
    2. Fill a bowl with warm (not hot) water.
    3. Submerge the bag in the water for a few minutes.
    4. Check the temperature and repeat if necessary until the tuna is gently warmed.

  • Oven Method:

    1. Preheat the oven to its lowest setting (around 170°F or 75°C).
    2. Place the tuna tartare in an oven-safe dish.
    3. Cover with aluminum foil to prevent drying out.
    4. Warm in the oven for 5-10 minutes, checking frequently to avoid overcooking.

• Remember, the goal is to gently warm the tuna tartare without cooking it, preserving its fresh, delicate flavors.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Chef's knife: A sharp knife essential for dicing the fresh tuna and chopping the chives.

• Cutting board: A sturdy surface to safely dice the tuna and chop the chives.

• Grater: A tool used to grate the ginger finely.

• Measuring spoons: Used to measure out the soy sauce, sesame oil, lime juice, and toasted sesame seeds accurately.

• Spatula: A utensil used to gently mix the ingredients without mashing the tuna.

• Serving plate: A plate to present the tuna tartare, either with crackers or on a bed of greens.

• Tongs: Useful for placing the tuna tartare onto the serving plate neatly.

Prep ingredients in advance: Dice the tuna and chop the chives ahead of time. Store them in the fridge until ready to use.

Use a microplane: Grate the ginger quickly and efficiently with a microplane to save time.

Measure liquids together: Combine soy sauce, sesame oil, and lime juice in a small bowl before adding to the tuna.

Toast sesame seeds in bulk: Toast a larger batch of sesame seeds and store them in an airtight container for future use.

Serve with pre-made items: Use store-bought crackers or pre-washed greens to save time on serving.