This tuna tartare or “Poke’ recipe combines sushi grade tuna with freshly squeezed lime juice, wasabi, soy sauce and sriracha for a tasty dish that can be served in a number of ways; on top of a creamy avocado, on cucumber rounds or a simple bed of spring greens. This versatile tuna tartare can be enjoyed for lunch, as a light evening meal or as an appetizer at your next dinner party.
If you like this tuna tartare with avocado, try this Spring Roll Salmon Salad, this Fish With Lemon Caper Sauce, or this Easy Baked Fish In Sheet Pan. All great tasting fish meals I created to maintain consistent blood sugar levels.
Why You’ll Love This Recipe For Tuna Tartare
This recipe for tuna tartare comes together quickly and easily with fairly basic ingredients. It looks a bit fancy but is actually quite simple to prepare.
Ingredients To Make Tuna Tartare
- Sushi grade fresh Ahi tuna
- Olive oil
- Limes – You’ll need the zest of 2 limes and 1/3 cup freshly squeezed lime juice.
- Wasabi powder – You can add more or less depending on your spice preference.
- Coconut aminos -This is a paleo substitute for soy sauce or tamari.
- Sriracha – Here too you can add more or less depending on your spice preference.
- Kosher salt
- Freshly ground black pepper
- Scallions – Minced, white and green parts, about 3. Also known as green onions.
- Avocados
- Toasted sesame seeds – Toasting really enhances the flavor so don’t skip that step.
- Cucumbers – Diced and cut into rounds, no need to peel them.
Equipment To Make Tuna Tartare
- Sharp knife
- Large bowl
- Small bowl
- Measuring cups and spoons
How To Make Tuna Tartare
- Cut tuna into ¼ inch cubes and place in a large bowl. Putting the fresh tuna in the freezer for an hour (until just firm) before cutting makes it easier to cut into even sized cubes.
- In a smaller bowl, combine the olive oil, lime zest, lime juice, wasabi, coconut aminos, sriracha, salt, and pepper.
- Pour this mixture over the tuna, add the scallions, and stir well to coat all the pieces of tuna well.
- Cut the avocado into ¼ inch dice.
- Gently mix the avocado with the tuna, so that the lime juice covers them completely (this prevents browning).
- Cut the cucumber into small cubes, and add to the tuna mixture. Mix well.
- Add the toasted sesame seeds, and season to taste.
- Chill in the refrigerator until ready to serve, and enjoy with cucumber rounds.
- This tuna tartare can be served in a half avocado as the photo above, as a “dip” served on cucumbers rounds or in a bed of lettuce as a salad.
Storage
This tuna tartare is best eaten fresh but will keep for up to 2 days in the fridge in an airtight container. I do no recommend freezing this dish for tuna tartare with avocado.
Pro Tips
Here are a few things you can do to make sure your tuna tartare with avocado tastes great every time.
- Buy good quality sushi grade tuna. Fresh tuna is best so try to pick it up the day you want to serve it or a day before.
- Make sure to pick up the avocados a few days before you want to prepare this dish as they do take a few days to ripen and most of the avocados you find at the grocery store are rock hard.
FAQs
Is tuna tartare eaten warm or cold?
Tuna tartare is eaten cold. You do not need to cook or heat the tuna.
Is it safe to eat raw tuna?
Yes, just make sure to buy fresh, sushi grade tuna from a reputable store.
Did you make this recipe? If you did, please tag me and share on Instagram!
Tuna Tartare
Ingredients
- 1 lb sushi grade fresh Ahi tuna
- ⅓ cup olive oil
- 2 limes zested
- 1/3 cup freshly squeezed lime juice
- ½ tsp wasabi powder
- ½ TBS coconut aminos paleo substitute for soy sauce
- ½ TBS sriracha
- ½ TBS kosher salt
- ¼ tsp freshly ground black pepper
- ⅓ cup minced whole scallions white and green parts, about 3
- 2 ripe avocados
- ¼ TBS toasted sesame seeds
- 1 cup diced cucumbers
- 2 cucumbers cut into rounds
Instructions
- Cut tuna into ¼ inch cubes and place in a large bowl. Putting the fresh tuna in the freezer for an hour (until just firm) before cutting makes it easier to cut into even cubes.
- In a smaller bowl, combine the olive oil, lime zest, lime juice, wasabi, coconut aminos, sriracha, salt, and pepper.
- Pour this mixture over the tuna, add the scallions, and stir well to coat all the pieces.
- Cut the avocado into ¼ inch dice.
- Gently mix the avocado with the tuna, so that the lime juice covers them completely (this prevents browning).
- Cut the cucumber into small cubes, and add to the tuna mixture. Mix well.
- Add the toasted sesame seeds, and season to taste.
- Chill in the refrigerator until ready to serve, and enjoy with cucumber rounds.
- This tuna tartare can be served in a half avocado as the photo above, as a "dip" served on cucumbers rounds or in a bed of lettuce as a salad.