The tuna tartare recipe
for your table
Pat the tuna dry and cut it into approximately one-centimeter cubes with a sharp knife. Tuna is firmer and leaner than salmon, so the cubes can be larger: they stay loose and you can still feel the fish.
Dry-roast the sesame seeds in a pan for half a minute, until fragrant and just starting to color, then immediately shake them onto a cold plate. Leaving them in the hot pan is enough to make them bitter.
Mix the soy sauce with a few drops of sesame oil, lime juice, the grated ginger and the spring onion. Add the soy sauce carefully: half a tablespoon too much and all you’ll taste is salt, while tuna itself has a fairly mild flavor.
Spoon the avocado into the bottom of the glass, mix the tuna into the dressing five minutes before serving and spoon it on top. Sprinkle the sesame seeds over it and place the glass on the table immediately.
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The story
Tuna is an outlier among fish: the flesh is deep red, firm and almost fat-free, making it more comparable to beef than salmon in the kitchen. As a result, it does not fall apart when raw and can be cut more generously. That same leanness also makes it delicate. Salt and acid draw moisture from the flesh and cause the proteins to contract, and because there is little fat to absorb that effect, tuna tartare that has been left to stand for half an hour feels tough and dry. The dressing is therefore there for flavor, not to marinate, which is why it should only be added shortly before serving.
The right glass
This dish consists of two layers, and that is what the glass is for: avocado on the bottom, tuna above, with the glass wall showing exactly where one layer ends and the other begins. A tall, narrow glass with straight sides and a flat bottom does this best. Ten centiliters is a comfortable size for a bite that takes a few mouthfuls, and the tuna stands upright in view instead of being spread across a plate. If you want to turn it into a proper starter, a wide, low footed dish works better, as you can arrange the tuna in a single layer and use a wider spoon. You can find even smaller sizes among the appetizer glasses.
Arcoroc Islande Shotglas 10 cl Tubo (6 pieces)
La Rochere Coupelle 18 cl Alice (6 pieces)
Both sets together € 39,90.
The right tools
For tuna tartare, besides the glass, use a thirty-centimeter bar spoon to place the layers all the way to the bottom of the glass, and a zester for the ginger and lime zest. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 42,85.
What will you serve with it?
Soy sauce, sesame and ginger make this bite salty and savory, calling for something dry and chilled with little oak. A dry rosé works surprisingly well, and bubbles pair with almost any bite. Familiar choices are champagne and cava. On every drinks page, you can read the alcohol percentage, what it tastes like, which cocktails it works in and which glass you need.
Variations & twists
Using avocado cream instead of cubes makes the bottom layer smooth and makes the separation stand out even more clearly. Stirring a teaspoon of mayonnaise with sriracha into the tuna turns it into spicy tuna, like at the sushi bar; ponzu instead of soy sauce adds more citrus and less salt. Diced mango or cucumber adds freshness, while fried wonton wrappers on the side provide a little crunch. You can make the same arrangement with salmon, but cut the cubes smaller. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Place the glasses in the refrigerator half an hour in advance and keep the tuna on a chilled plate in the refrigerator until the last moment. Build the glasses with the avocado in them, return them to the cold, and add the tuna only once everyone is seated. Serve with a long-handled spoon, because the bottom of a tall glass is a long way down.
Good to know
Why do you mix it only five minutes before serving?
Because tuna has almost no fat. The salt from the soy sauce and the acidity from the lime draw moisture out of the flesh and make the proteins contract, and there is little fat to absorb that. Tuna does not dry out as a result, but after half an hour in the marinade it feels tough and somewhat dry, and its deep red color has also become duller. Five minutes is enough to infuse the flavor and short enough to preserve the texture.
What is the difference from salmon tartare?
Tuna is firmer and much leaner than salmon. That means larger cubes work better, about a centimeter compared with half a centimeter for salmon: cut any smaller and you lose the bite you want from tuna. Salmon has the fat to absorb a splash of oil and an acidic dressing, but tuna does not, so keep the dressing limited and balance the salt and acidity.
How much soy sauce goes in?
Allow about one teaspoon per 75-gram serving, and only add more after tasting it. Soy sauce is salty and quickly dominates, while tuna is fairly mild on its own. A few drops of sesame oil really means a few drops: the oil is toasted and its aroma is noticeable even in a small amount.
Is frozen tuna a problem?
Tuna sold as sashimi has often been deep-frozen, sometimes already on board. This makes no difference to its quality: the flesh is firm and lean, and properly frozen and slowly thawed tuna does not slice or taste any worse than fresh tuna. Let it thaw in the refrigerator, not on the counter, pat off the moisture, and use it the same day.
Raw tuna: what should you look out for?
Buy tuna that the seller recommends for eating raw, for example sashimi-grade tuna, and say what you are using it for. Keep it cold from the shop to the glass, cut it on a clean board with a clean knife, and eat the tartare on the day you buy the tuna. Any leftovers should not be kept until tomorrow.
Frequently asked questions
How long can tuna tartare sit in the marinade?
Five minutes, and no longer than fifteen minutes. Tuna is so lean that salt and acid quickly cause the flesh to contract, making the tartare feel tough. You can cut the ingredients and make the dressing in advance, but mix them at the last moment.
What is the difference between tuna tartare and salmon tartare?
Tuna is leaner and firmer, so cut it into cubes of about one centimeter, while salmon is better at half a centimeter. Because of its fat, salmon can handle more oil and acid; tuna calls for a restrained dressing of soy sauce, sesame oil, and lime.
Can you use frozen tuna for tartare?
Yes. Tuna sold as sashimi has often been deep-frozen, and that is no problem for its quality. Let it thaw slowly in the refrigerator, pat off the moisture, and use it the same day.
Which glass do you use for tuna tartare?
A tall, narrow glass with straight sides holding around ten centiliters, so the avocado sits at the bottom and the tuna above it can be seen as two layers. For a starter rather than a small bite, a wide, shallow footed dish works better, because you can spread the tuna out in a single layer.
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