Return to Content

Tuna Tartare

Tuna Tartare
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 20

Yield: Yield: 6 individual servings or 12 appetizers

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/2 pound sushi-grade tuna, finely chopped
  • 1 scallion, finely chopped
  • 2 tablespoons chopped fresh cilantro (leaves and stems)
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons garlic-chili sauce (such as Sriracha)
  • 1 tablespoon ponzu sauce (optional)
  • 2 teaspoons sesame oil
  • 1 tablespoon soy sauce
  • Garnish: chopped fresh cilantro, unseasoned rice crackers


In a medium bowl, combine tuna, scallion, cilantro, ginger, garlic-chili sauce, ponzu, sesame oil, and soy sauce. Chill 20 minutes.

To serve, place in 6 chilled martini glasses. Garnish each serving with cilantro and place 2 rice crackers into the tuna at an angle. Or scoop 1 tablespoon mixture onto each of 12 spoons and arrange in a circle (handles pointing out) on a serving plate; garnish with cilantro.

Cold-Storage Tip
Chopping fresh tuna finely by hand will be easier if you pop it in the freezer for about 20 minutes beforehand.
Updated Thursday, October 4th, 2007

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111