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    Recipes » Appetizers

    Tuna Tartare

    Published: Dec 12, 2022 by Marissa Stevens · 21 Comments

    Gluten FreeLow CarbPescatarian

    This post may contain affiliate links.

    Jump to Recipe

    Straight from Michelin Star restaurant, K&L Bistro in Sebastopol, California, this easy Tuna Tartare recipe is one to learn by heart.  A delectable combination of sushi-grade Ahi Tuna, buttery avocado, citrus and aromatics with a gentle sriracha kick and a tangy sweet, creamy dressing to finish, I bet it will be the best you've ever tasted.

    tuna tartare served on a white plate

    There aren't many restaurants where I'm comfortable ordering absolutely anything on the menu, where I would just as soon not even look at the menu knowing that I'll be wowed by whatever arrives at my table, but K&L is that kind of place.

    Jump to:
    • Ingredients You Need to Make Tuna Tartare
    • FAQ
    • Recipe Options
    • More Must Try Recipes, If You Love Fish and Seafood
    • How to Make Tuna Tartare
    • Tuna Tartare
    • 💬 Comments

    The first time we ate at K&L, my dad and sister treated us to a lavish assortment of dishes. Suzanna (who was the restaurant's manager at the time) insisted that we try the tuna tartare and she's a woman to know and a woman who knows, so of course we tried it. After the meal, I conjured the courage to ask Suzanna if Karen and Lucas might, please oh please, share their recipe with me and perhaps allow me to share it with you. Oh generosity! They agreed.

    Ingredients You Need to Make Tuna Tartare

    Tuna Tartare Ingredients on a white marble board.
    • Fresh Raw Tuna: best quality, sushi-grade tuna
    • Shallot: One small shallot will be ample for this recipe even if you double it.
    • Chives: look for fresh, firm, bright green chives or the green part of green onions if you can't find fresh chives
    • Salt: fine sea salt
    • Olive Oil: good quality, extra-virgin olive oil
    • Lemon: fresh lemon juice
    • Sriracha Sauce
    • Fresh Avocado: One small, ripe avocado is enough even if you double the recipe.
    • Ponzu Sauce:
    • Mayonnaise: good quality store bought or homemade mayonnaise 

    FAQ

    What is Tuna Tartare?

    Tuna Tartare is a dish that's made from raw, sushi-grade tuna, diced small and combined cold with lemon juice or other dressing, aromatics, good quality olive oil and, often, avocado. It's served as a cold appetizer to spoon onto crackers, thinly sliced cucumber or other accompaniments.

    Who invented tuna tartare? 

    Shigefumi Tachibe, a French-trained chef who was born in Japan, invented the recipe for Tuna Tartare in 1984 at the Chaya Brasserie in Beverly Hills where he was the executive chef. He created the dish as an alternative to steak tartare for restaurant patrons who didn't want meat.

    Why is it called tuna tartare?

    The word tartare means, "chopped fine and served raw." So the title of the dish means: tuna chopped fine and served raw.

    Is tuna tartare raw or cooked?

    Tuna tartare is made with raw, sushi-grade tuna.

    Is tuna tartare like sushi?

    Though similar, tuna tartare is made with diced raw tuna combined with a light sauce or dressing and other ingredients, where sushi is typically made with thinly sliced raw fish and served on or rolled with vinegared rice, nori and other ingredients.

    Tuna Tartare served on a white plate with lemon wedges and photographed from the top.

    Recipe Options

    Though I love this appetizer exactly as it is, here are a few ideas for modifying or embellishing it if you like.

    • Use sesame oil in place of all or part of the olive oil.
    • Stir in a little bit of minced fresh ginger.
    • In the springtime, use fresh spring onion instead of the shallot.
    • Use fresh lime juice instead of fresh lemon juice.
    • Add extra sriracha sauce for a spicy tuna tartare.
    • Sprinkle with sesame seeds before serving.

    More Must Try Recipes, If You Love Fish and Seafood

    • Crab Salad
    • Cod Fish Cakes
    • Grilled Tuna Steaks
    • Salt and Pepper Shrimp

    How to Make Tuna Tartare

    With a very sharp knife, finely dice raw, sushi-grade tuna and avocado.

    sushi grade tuna steak partially diced on cutting board with sharp knife.
    diced sushi grade tuna steak on cutting board with knife.
    diced avocado on cutting board with knife.

    Whisk together ponzu sauce and mayonnaise to taste.

    ponzu sauce and mayonnaise mixture with spoon in glass bowl

    Combine shallot, chives, salt, olive oil, lemon juice and sriracha sauce in a small bowl and stir to combine.

    dressing ingredients in a glass bowl.
    dressing in glass bowl with spoon.

    Add diced tuna and avocado to shallot mixture and stir to combine.

    diced tuna and avocado tossed with dressing in bowl

    For the most elegant presentation, oil the inside of a mold and set over a small serving plate. Spoon tuna mixture into mold and press to form. Carefully lift mold. Drizzle with ponzu mixture and garnish with microgreens if desired. Chill until ready to serve. 

    round stainless steel mold on plate.
    pressing tuna tartare with a spoon into round stainless steel mold on plate.
    unmolding tuna tartare onto serving plate.
    molded tuna tartare on serving plate photographed from above.
    A fork full of tuna tartare next to a molded stack of it on a white plate.
    tuna tartare served on a white plate.

    Tuna Tartare

    Marissa Stevens
    A delectable Tuna Tartare recipe courtesy of Michelin Star restaurant, K&L Bistro in Sebastopol, California.
    5 from 4 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Appetizer
    Cuisine Asian
    Servings 2 people
    Calories 124 kcal

    Ingredients
      

    • 1 teaspoon chopped shallot
    • 2 teaspoons chopped chives
    • ¼ teaspoon fine sea salt
    • 2 teaspoons good quality extra virgin olive oil
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon sriracha sauce or more if you like it spicy
    • ⅓ cup sushi grade tuna cut into ¼ inch cubes
    • ½ avocado cut into ¼ inch cubes, to taste
    • ponzu sauce and mayonnaise mixed to taste
    • microgreens for garnish, optional
    • crackers or cucumber slices for serving

    Instructions
     

    • Combine first 6 ingredients (shallot through sriracha) and stir to combine. Add tuna and and avocado; gently stir to combine. Mound on a small serving plate or press into an oiled mold or small bowl and turn out onto serving plate for a more elegant presentation.
    • Finish with a drizzle of sriracha sauce on plate along with a drizzle of combined ponzu with mayonnaise. Garnish with microgreens if desired and serve with crackers or cucumber slices.

    Notes

    1. K&L serves the tartare with pot sticker wrappers that have been brushed with buttermilk pressed into a mixture of black and white sesame seeds and deep fried @ 300 degrees until golden brown.
    2. You can scale this recipe to serve as many as you like. Be sure to note the volume of your mold (if using) and use multiple serving plates or serve multiple stacks on a single plate.

    Nutrition

    Calories: 124kcalCarbohydrates: 4gProtein: 2gFat: 11gSaturated Fat: 1gCholesterol: 1mgSodium: 349mgPotassium: 243mgFiber: 3gVitamin A: 225IUVitamin C: 8.1mgCalcium: 6mgIron: 0.3mg
    Keyword easy, gluten free, low carb
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Ben | Havocinthekitchen says

      December 15, 2022 at 3:50 pm

      5 stars
      This is such a stunning and elegant Tuna Tartare and the colours are terrific - just like happy sunshine on a plate!

      Reply
      • Marissa Stevens says

        December 16, 2022 at 2:08 pm

        I love that, Ben! Thank you so much.

        Reply
    2. Frank | Memorie di Angelina says

      December 15, 2022 at 5:51 am

      Sounds exquisite, Marissa! Sushi grade tuna is one of the loveliest things you can put in your mouth. And the pairing with avocado is, of course, a classic one. The flavorings here take it to another level!

      Reply
      • Marissa Stevens says

        December 15, 2022 at 7:52 am

        Thanks so much, Frank! I agree about sushi grade tuna - nothing else quite like it.

        Reply
    3. David @ Spiced says

      December 13, 2022 at 5:04 am

      5 stars
      Wow, this recipe comes straight from a Michelin-starred restaurant! That means I'm duty bound to make it as I'm sure it will be delicious. The colors and flavors in this recipe sound absolutely fantastic! I'll have to figure out who has the best sushi grade Ahi tuna in town now!

      Reply
      • Marissa Stevens says

        December 13, 2022 at 1:22 pm

        I'm so excited for you to try this, David!

        Reply
    4. Valentina says

      December 12, 2022 at 4:56 pm

      Marissa, this is STUNNING! The colors are beautiful and along with your garnishes, it's a work of art. And I can almost taste how delicious it is. 🙂 ~Valentina
      P.S. I have a friend who lives in Sebastopol so I just passed this along in case she doesn't know the restaurant.

      Reply
      • Marissa Stevens says

        December 13, 2022 at 1:23 pm

        aww...thank you so much, Valentina! I'd bet she does no the restaurant - I just read this week that they've sold the restaurant after 21 years in business. I'm so grateful that they passed along this recipe - I'll think of them with gratitude whenever I make it.

        Reply
      • Nereida says

        December 14, 2022 at 5:53 am

        I can't wait to try this recipe

        Reply
    5. Kay G says

      September 21, 2021 at 8:54 pm

      5 stars
      This recipe is absolute perfection! We have made it 5 times in the last three months. If you can get sushi grade tuna, you need to make this.

      Reply
      • Marissa Stevens says

        September 24, 2021 at 11:05 am

        I'm so glad you're enjoying the recipe, Kay! Thank you for coming back to let me know!

        Reply
    6. Aurelija V. says

      May 05, 2020 at 2:28 am

      5 stars
      Made this almost two years ago while in Thailand. Couldn't forget since then. Tomorrow i'm making this again!

      Reply
      • Marissa Stevens says

        May 05, 2020 at 8:15 am

        I'm so happy to hear this, Aurelija! Thank you for coming back to let me know!

        Reply
    7. a farmer in the dell says

      February 04, 2013 at 8:59 am

      sounds amazing! I love sriracha sauce more than anything!

      Reply
    8. Lorraine @ Not Quite Nigella says

      February 01, 2013 at 3:52 pm

      This sounds like it has all of the flavours that you would want in one of those tartares-I like the spicy, clean flavour of this! 😀

      Reply
      • Marissa says

        February 01, 2013 at 4:09 pm

        Me too - in fact I've started adding sriracha to canned tuna sandwiches too - love that flavorful kick.

        Reply
    9. Paula @ Vintage Kitchen says

      January 30, 2013 at 3:09 pm

      I wish for a restaurant like that. There are so few around here that I truly like time after time, or where the food is great one time and the opposite the next. I´m longing for those cracker since, you know, I hate fish, but I´m going to look into that sriracha recipe! You and your sis are both beautiful Marissa!

      Reply
      • Marissa says

        February 01, 2013 at 8:12 am

        You are very sweet Paula!

        Reply
    10. giovibi says

      January 30, 2013 at 1:59 pm

      Sounds delicious!!! i love meat or tuna tartare, and i'll try this for sure but ... what is sriracha sauce ? and ponzu sauce?

      Reply
      • Marissa says

        January 30, 2013 at 2:26 pm

        Hi G. I wonder if you can find sriracha in Italy - if not here's a recipe to make it at home http://whiteonricecouple.com/recipes/sriracha-recipe-chili-garlic-hot-sauce/ - it's a pleasantly spicy, tangy sauce. And ponzu, here's a recipe for that too http://www.myrecipes.com/recipe/ponzu-sauce-10000001599636/. I think you could get away without the ponzu/mayo mix, but don't leave out the sriracha!

        Reply
        • giovibi says

          February 04, 2013 at 11:29 am

          No i cannot find these sauce in Italy, thanks for recipes!

          Reply

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