Classic Tuna Tartare
A simple, elegant tuna tartare with scallions, soy, and whole grain mustard for a bright, savory appetizer.
Servings: 6 small portions
Ingredients
- 1 pound sushi-grade tuna steaks (ahi or yellowfin)
- 2 tablespoons scallions chopped
- 2 tablespoons soy sauce
- 1 tablespoon spicy whole grain mustard
- 1 teaspoon sesame oil optional
- 2 tablespoons crushed French fried onions optional garnish
Instructions
- Trim any sinew from the tuna and pat dry, then cut into 1/4–1/2-inch uniform cubes.
- Place the cubed tuna in a mixing bowl.
- Add the chopped scallions, soy sauce, and whole grain mustard to the bowl. Add sesame oil if using.
- Gently toss the mixture with a spoon until the tuna is evenly coated, being careful not to mash the cubes.
- To serve, portion small amounts onto appetizer plates; for neat disks, press the tuna into ramekins or ring molds then invert onto plates.
- Sprinkle each portion with crushed French fried onions and serve immediately with chips or crostini if desired.
Equipment
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Spoon
- ramekins or small ring molds
- Measuring Spoons
- Serving plates
Notes
- Use sushi-grade tuna for safe raw consumption.
- Choose a spicy creamy whole grain mustard for best texture and flavor.
- If you can't find spicy creamy whole grain mustard, mix your regular whole grain mustard with a little Dijon.
- You can prepare the tartare up to one day ahead and keep it refrigerated in an airtight container.