I absolutely love this ahi tuna tartare recipe! This recipe is a spicy tuna tartare using ahi (or toro!) topped in layers with sliced cucumbers and jalapeño. When I’m out for dinner, and tartare is on the menu, I am ALWAYS ordering it. It’s actually also extremely easy to make at home. It is the most impressive (and easy!) appetizer, I promise. The perfect no-cook meal as well.
We are making it spicy with hot sauce (sriracha), and we are also mashing it quite fine, but other types of tartare are just served with finely cubed ahi tuna, it’s totally up to you and what you preference is. Regardless of your plating preference, the flavors and taste are just perfect.
What is tartare?
Tartare is a dish of raw meat or fish. There are different methods and variations across all types of recipes! Tuna tartare (in this recipe!) is made up of raw tuna and a mixed sauce. Sometimes for both steak and fish tartare, they include a raw egg as well.
What ingredients do you need for ahi tuna tartare recipe?
Sushi grade tuna: I would opt for raw tuna, yellowfin tuna, bluefin tuna, or toro! However, you can totally opt to swap any sushi grade raw fish like halibut or salmon. And if you want to make this vegetarian, tomato would work as well!
For your tartare sauce for the tuna mixture: For the sauce we are tossing the tuna with soy sauce, sesame oil, rice vinegar, mayo and a pinch of sugar. We are then serving the tartare on a bed of ponzu sauce!
Green onions: Thinly sliced red onions and/or chives are tossed with the mixture! Love the freshness with the tartare using green onions.
Serve: with toasted bread, chips, crackers or just cucumber slices as well.
Optional additions: mashed or cubed avocado, sesame seeds, minced/grated ginger, capers. Honestly anything you have on hand! Microgreens would also work well.
Instructions to make this recipe
Make your fresh ahi tuna marinade
Make your spicy tuna mixture. Mince and chop your sushi-grade tuna fine (like mashed) or you can keep it in small cubes. Make your sauce (mix mayo, sriracha, soy sauce, sesame oil, sugar and thinly slicedgreen onions) in a separate bowl. Pour over your minced sushi-grade tuna. Mix well and set aside in the fridge until ready to use. You can serve right away, or let sit to marinade for 30 minutes.
Assemble your dish!
When ready to serve, add your tuna mixture in the mold. Remove the mold and layer on your cucumbers, jalapeño and sesame seeds on top. Finish with a drizzle of ponzu around the outside edge of the tartare/plate. Serve with crackers, chips or toasted bread.
Tips, Tricks and Substitutions
What is the mold you are using to layer on the tartare? We are using this mold that can be used to make sure your tartare can be stacked. Super easy way to do it and it looks so perfect!
How can I make this a meal over an appetizer? This is an appetizer, but to make it a meal, you can serve with fluffy white rice (check out our ahi poke recipe!) or on top of a bed of salad as well.
What exactly is sushi-grade? And how do I know if it’s safe to eat?
- First, “Sushi-grade” fish is caught and frozen immediately to kill off any parasites, which it is then sold (either frozen or sold unfrozen). In conclusion, ALL sushi-grade fish has been previously frozen and is safe to consume raw.
- Second, many grocery stores sell sushi grade fish. For example, some great spots to begin at are Whole Foods, Gelson’s, your local farmers market, local Japanese markets (mine would be Marukai or Nijiya), also there are some online spots to order, one is at Riviera Seafood Club as well. Trader Joe’s also has a smoked ahi tuna that can be used to replicate this as well.
In short, when looking for sushi-grade, ask your fishmonger if you’re not sure, it will also alway say sushi-grade if it is, so be sure to look out for that.
Check out the below tuna recipes for more inspiration!
- Seared Ahi Tuna with Toasted Sesame Dressing
- Ahi Tuna Poke
- Tuna Crudo with Citrus Caper Vinaigrette
- Seared Ahi Tuna Cucumber Bites with Wasabi Mayo
If you do make this Ahi tuna tartare recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
Watch How To Make This Recipe
- 1 pound sushi grade tuna ahi, toro, bluefin, yellowfin, albacore all work
- 1/4th cup kewpie mayo optional!
- 2 tablespoons hot sauce or sriracha
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- pinch of sugar
- 1/4th cup sliced green onions
- top with thinly sliced cucumbers, jalapeño, sesame seeds and finish with ponzu sauce
- Make your fresh ahi tuna marinadeMake your spicy tuna mixture. Mince and chop your sushi-grade tuna fine (like mashed) or you can keep it in small cubes. Make your sauce (mix mayo, sriracha, soy sauce, sesame oil, sugar and thinly sliced green onions) in a separate bowl. Pour over your minced sushi-grade tuna. Mix well and set aside in the fridge until ready to use. You can serve right away, or let sit to marinade for 30 minutes.
- Assemble your dish!When ready to serve, add your tuna mixture in the mold. Remove the mold and layer on your cucumbers, jalapeño and sesame seeds on top. Finish with a drizzle of ponzu around the outside edge of the tartare/plate. Serve with crackers, chips or toasted bread.