Tuna Tartare

Tuna tartare, red peppers, cucumbers

Feeling a little boujee?  Why not serve up some Tuna Tartare – pronounced with a New England accent where wealthy people like to “summer.”  Not only is this a really gorgeous dish, it’s packed with protein and Omega threes and lots of veggies.  It’s versatile – you can have it as a dinner entrée or as a starter served on cutesy-putsey crackers.  However you serve it – I guarantee, your guests and family will be impressed!


Serves:  Four (entrée) or 24 (starters)
Time:  10 minute prep; 30 minute chill time

½ English cucumber, peeled, seeded and diced
6 scallions (green onions) – mostly the white parts, with some green – finely chopped
1 jalapeño, seeded, ribs removed and finely minced
1 red bell pepper, finely diced
2 Haas avocados diced
3 tbs capers, drained
1 ½ pounds sushi grade tuna – seared (keeping inside raw) and cut into a 1-inch dice
Juice of two limes
3 tbs soy sauce
1 tbs olive oil
1 tsp Tajin
Salt and pepper to taste


Prepare a heavy skillet with cooking spray and heat over medium heat until starts to gently smoke.  While that’s heating, coat the tuna with a little olive oil – just to keep it from sticking.  Gently dust with Kosher salt.  Sear for 1 minute – turn and sear for another minute.  Outside should be slightly brown, and inside bright pink.  Remove from the heat and allow to rest on a plate.

Combine the cucumber, scallions, jalapeño, red bell pepper, avocados and capers in a large mixing bowl.  In a small bowl, combine the lime juice, soy sauce, olive oil and Tajin.  Mix until combine.

Now, cut the tuna into 1-inch cubes.  Add to the vegetables.  Toss with the soy sauce mixture until well combined.  Taste for seasoning and add a bit more Kosher salt and coarsely ground black pepper if desired.

Allow to chill in the refrigerator for at least 30 minutes to allow flavors to come together.

Enjoy over a bed of greens or on crackers!

Subscribe to Blog via Email

Published by

A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!

Leave a Reply

Your email address will not be published. Required fields are marked *

You'll Also Love

View All Recipes
Banana Chocolate Blondies on a cake plate on a table

Elvis Bars (Banana Chocolate Blondies with Peanut Butter Frosting)

We are not huge fruit consumers at home – but at any given time, you will see bananas on the…

View Recipe »
Roasted Candied Bacon skewered on a white plate

Candied Bacon

What’s the saying – “everything tastes better with bacon?”  Well, if that’s true (and I tend to agree!) this recipe…

View Recipe »
Finished Banana Chocolate Chip Bread

Banana Chocolate Chip Bread

I despise fruit flies.  And how come they just all-of-a-sudden appear one day?  Well, the culprit in our household is…

View Recipe »
Mushroom broth, tomato paste, port wine, balsamic vinegar and oyster mushrooms on a cutting board

Pasta with Mushrooms, Sausage, and a Port Wine Reduction

Now, that’s a mouthful right there!  Early June starts Farmer’s Market season again in Saratoga Springs.  We love to go…

View Recipe »