Modern · Snack · All year
Tuna Tartare
4.6 · community
20m
Prep
0m
Cook
Easy
Level
240
Energy
Hand-cut sushi-grade tuna folded with sesame-soy, avocado, and chive — the bistro tower, minus the ring mold anxiety (use a teacup).
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Mixing bowl
Prep checklist
Sushi-grade Tuna — diced 5 mm by hand
Avocado — diced fine
Lime — one juiced, one in wedges
Sourdough Bread — toasted, or wonton crisps
3 steps
Method
1
Whisk soy, sesame oil, sriracha, honey, and lime into the dressing.
2
Dice the cold tuna by hand — a processor turns it to paste. Fold tuna, avocado, and chives with the dressing gently, at the last minute.
Why this works
Dress early and the acid greys the fish. Tartare is assembled, then eaten, in one motion.
3
Pack into a teacup, invert onto plates, sesame over the top, toasts alongside.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight container, 3 days.
Freezing
Usually better fresh.
Reheating
A hot dry pan or 180°C oven re-crisps almost anything in 3–5 minutes.
Make ahead
Portion into grab-and-go containers; most keep 3 days.
Wine pairing
Whatever's open.
Beer pairing
Whatever's cold.
On the plate
Serve it with
Sides
A dipping sauce
Crunchy vegetables
Garnish
A pinch of flaky salt
Chili flakes
Taste map
Flavour profile
Sweet
2
Salty
3
Sour
1
Bitter
0
Umami
2
Heat
1
Per serving
Nutrition
240
kcal
26g
protein
6g
carbs
12g
fat
3g
fiber
520mg
sodium
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Your notes
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