Tuna Tartare

Tartare is a classic French preparation primarily seen using beef. We like to go to a great restaurant just off Cresent Street called Le Pois Penche and they serve a fabulous tuna tartare! I wanted this recipe to be similar to theirs, instead of the typical poke and Asian style tuna tartars that are so common these days. I adapted this recipes from one of the first restaurants to put tuna tartare on the menu in the US in 1983. Chef Shigefume Tachibe’s tuna tartare at Chaya Brasserie in L.A. takes the familiar beef tartare flavor and creates a fantastic tuna appetizer.

Tuna Tartare

Tuna Tartare

Cut the tuna in 1/4 long slices, then slice those lengthwise into thirds. Then you can easily cut the strips into cubes. Place the cubed tuna back in the refrigerator to stay cold while you prepare the sauce.


Here is everything you need!


Whisk the egg yolk and Dijon, then slowly drizzle in olive oil. Add the chopped veggies and herbs, lemon juice, and season with salt and pepper. Then slowly fold in the chopped tuna! Easy as that!

If you like a fancy presentation (why not?), press half of a thinly sliced avocado into a 3 inch biscuit cutter on your serving dish.


Then scoop the tuna on top and slowly lift the ring off! Garnish with chives and serve with crostini and baby gherkins!


Tuna Tartare

  • Servings: 4
  • Difficulty: easy
  • Print


    • 1/2 pound sushi-grade tuna, chopped into 1/4 inch dice
    • 1 egg yolk
    • 1 tablespoon olive oil
    • 1/2 teaspoon Dijon mustard
    • 1 small gherkin sweet pickle, finely chopped
    • 2 teaspoons shallot, finely chopped
    • 1/4 seeded chopped heirloom tomato
    • 1 tablespoon fresh basil, finely chopped
    • 2 teaspoons chives, finely chopped
    • 2 teaspoons lemon juice
    • 1/2 avocado, thin sliced
    • Crostini for serving


    1. Whisk egg yolk and Dijon mustard. Slowly whisk in olive oil until emulsified.
    2. Stir in the pickle, shallot, and spices.
    3. Add lemon juice and season to taste with salt and pepper. Fold in the tuna
    4. Layer avocado in the bottom of a biscuit cutter on serving plate
    5. Spoon the tartare on top and carefully remove the ring
    6. Garnish with additional chives and serve with gherkins sweet pickles and crostini

Categories: Recipes

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