Snacks • Party Appetizers

Tuna Tartare

Name: Tuna Tartare
Prep time: 25 min
Cook time: 30 min
Total time: 25 min
Yield: 4 servings
Ingredients: 12 oz sushi-grade tuna, cut into 1/4-inch dice; 2 tbsp finely sliced scallions; 1 tbsp soy sauce; 1 tsp toasted sesame oil; 1 tsp rice vinegar; 1 tsp fresh lime juice; 1 tsp toasted sesame seeds; 1/2 tsp grated fresh ginger; 12 crispy rice crackers, for serving

Diced sushi-grade tuna with sesame, scallion, and lime, spooned onto crispy rice crackers for a chilled starter.

Updated: Nov 9, 2026

⏱ 25 mintotal

4servings

210 kcalper serving

Mediumlevel

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Why you'll like it

Ready in about 25 min.
Serves 4 — easy to halve or double.
Medium level — everyday equipment only.
Storage, freezing and reheating covered below.

This Tuna Tartare recipe takes 25 min and makes 4 servings. Sushi-grade tuna is diced by hand and dressed with soy sauce, toasted sesame oil, rice vinegar, lime, ginger, and scallions, then spooned onto crispy rice crackers.

Helpful guides

Instructions

Step 1

Buy tuna labeled sushi-grade from a supplier you trust, and keep it on ice in the refrigerator until the moment you cut it. Ask the counter for a piece cut from a loin rather than trimmings, since a solid piece is easier to trim and dice evenly.

Step 2

Chill a stainless bowl and a sharp knife in the refrigerator for ten minutes. Cold tools keep the fish firm, so the dice stay clean and the tartare does not turn to paste.

Step 3

Pat the tuna dry, trim away any dark bloodline and sinew, and cut it into quarter-inch dice. Work quickly and set the bowl over ice as you go, since raw fish should spend as little time as possible above forty degrees F.

Step 4

Whisk the soy sauce, sesame oil, rice vinegar, lime juice, ginger, and sesame seeds in the chilled bowl, then fold in the tuna and scallions with a fork. Mix gently so the cubes hold their shape rather than crushing.

Step 5

Taste and adjust with a few drops more lime or soy sauce, then cover and chill for ten minutes. Serve within twenty-four hours of buying the tuna, because raw fish quality drops quickly even under refrigeration.

Step 6

Spoon the tartare onto crispy rice crackers or press it into a small ring mold on a plate, and serve immediately with the plate over ice if the room is warm. Pregnant guests, young children, older adults, and anyone with a weakened immune system should avoid raw fish and choose a cooked alternative.

Troubleshooting — fixes, not repeats

If the tartare turns mushy, the knife was dull or the fish warmed up. Freeze the tuna for ten minutes before dicing and use a long, sharp blade with a single clean cut per cube.
If it tastes too salty, the soy sauce was a strong brand. Add a squeeze of lime and a pinch of sugar to balance, and season in stages rather than all at once.
If the edges look gray or dull, the fish oxidized. Trim those edges away before dicing, and buy tuna the same day you plan to serve it.
If the crackers go soft, the tartare was plated too early. Spoon it on at the last moment and keep the dressing drained so the cracker stays crisp.

Make it your way

Spicier version: For a spicy version, add a teaspoon of Sriracha and a half teaspoon of Korean chile flakes to the dressing.
Old Dhaka style: For an avocado tartare, fold in half a diced avocado just before serving and add a squeeze more lime.
Serving with rice or naan: For a sesame-forward version, swap the rice vinegar for ponzu and finish with extra toasted sesame seeds.
Keep the tuna diced to a quarter inch so the texture stays consistent in every version.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

FAQ

What does sushi-grade mean?
It is a marketing term rather than a regulated grade. It signals that the supplier handled the fish under conditions intended for raw use, including freezing to a set temperature to reduce parasites. Ask your fishmonger how the tuna was handled and buy from a market with high turnover.

Can I make tuna tartare ahead?
Dice and dress the tuna no more than an hour before serving, and keep it covered over ice. Lime and soy begin to cure the surface quickly, so a long wait turns the cubes opaque and firm.

What can I serve for guests who avoid raw fish?
Sear the same tuna for ninety seconds per side in a hot pan, cool it, and dice it for a cooked version, or offer a bowl of shrimp ceviche alongside. Give each platter its own serving spoon so utensils are not shared.