Tuna Tartare

Ingredients – small lunch for one, or starter for two

One large tuna steak – fresh from the fishcounter

Medium red onion – finely chopped
Two limes- halved
Tea spoon of sesame oil
Finely chopped seeded red chilli
Half teaspoon fresh grated ginger
Dessert spoon of white sesame seeds
Dessert spoon of black sesame seeds
Fresh coriander – leaves picked off half a bunch
Ripe avocado
Mixed salad leaves
Extra virgin olive oil
Sea salt and freshly ground black pepper


Dry the tuna steak with kitchen roll then put on a plate, cover with cling film and put in the freezer for around 20 minutes before you want to serve – this helps you cut it into nice, small, even cubes.
Squeeze the juice from three halves of the limes into a bowl, and then add the finely chopped red onion, chopped chilli, ginger and a good pinch of sea salt. Mix together and leave for around 15 minutes – the onion “cooks” and softens in the lime juice, softening the flavour and also draws out the flavours of the chilli and ginger. You can also chop up some of the coriander stems and add to the mix if you like.
How you serve the avocado is up to you. It can be nice to chop into cubes and add into the tartare itself, or simply slice and have on the side like in the photo.
Put the sesame seeds into a small dry frying pan and toast on a high heat till they pop and change colour – take off the heat and leave till you’re serving up.
By this time the tuna should be slightly more firmed up from being in the freezer. Take a super sharp knife and slice first into strips around 4-5mm thick, then slice again lengthways, then finally across to make your lovely little cubes.
Add these to the onion and lime juice mix with the sesame oil, mix thoroughly and leave for a few minutes (no longer) to “cook”.
Add some chopped coriander (to taste), black pepper and half the sesame seeds and stir.
If you’re being fancy you can add the cubed avocado at this point, and then shape using chef’s rings to create need discs. Or simply pile on top of some leaves with sliced avo on the side.
Squeeze the remaining half of lime on top, drizzle with some olive oil and then garnish with the remaining seeds and coriander.

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