Tasty tuna tartare is the no-cook showstopper that makes raw fish feel effortless. Cubed fresh tuna and avocado are folded in a fiery marinade of wasabi, Sriracha, Dijon, and lime, with cool cucumber for crunch. Serve it as an appetizer with endive leaves for scooping, or in a communal bowl.
Tasty Tuna Tartare
Tuna tartare is a refreshing, zesty way of eating raw fish, and you’ll love the fire in this hot and spicy dish. The wasabi powder and Sriracha work together to add a ton of spice to this tuna, which is then perfectly accented with Dijon mustard and lime juice. This tuna will melt in your mouth, and you will definitely go back for more! Serve individually as an appetizer or in a communal bowl with endive lettuce as a way of scooping up this delicious concoction.
Serves 2–3
1⁄2 pound (907 g) fresh tuna steak, gently sliced into small bite-size cubes
1⁄2 cucumber, seeded and sliced into small cubes
1 avocado, peeled, pitted, and sliced into small cubes
1 jalapeño, seeded and sliced into small cubes
1 teaspoon (5 ml) olive oil
Juice of 1 lime
1 teaspoon (5 ml) coconut aminos
1 teaspoon (5 ml) Sriracha sauce
1⁄2 teaspoon (10 ml) raw organic honey
1⁄2 teaspoon (10 ml) Dijon mustard
1⁄2 teaspoon (10 ml) wasabi powder
Pinch red pepper flakes
Pinch salt and pepper
Toasted sesame seeds, for garnish (optional)
- Combine cubes of tuna, cucumber, avocado, and jalapeño in a medium bowl.
- In a smaller bowl, whisk together all other ingredients until well blended and frothy.
- Carefully add the marinade to the cubed tuna and vegetables, folding in gently as to avoid ruining the shape of the avocado.
- Serve as an appetizer or side dish. Garnish with sesame seeds, if desired.
Pro Tips
- Cube the tuna and avocado to matching bite-size pieces and fold the marinade in gently — rough stirring turns the avocado to mush and ruins the look.
- Use sushi-grade tuna steak and keep it chilled until the very last minute; this dish is at its peak within 15 minutes of mixing.
- Toast the sesame seeds for garnish just until fragrant — they add a nutty finish that softens the wasabi-Sriracha fire.
- Seeding the jalapeño keeps the heat balanced against the raw fish; leave some seeds in only if you want a serious kick.
Frequently Asked Questions
Does the tuna need to be sushi-grade?
Yes — this is a raw-fish dish, so buy the freshest sushi-grade tuna steak you can find and keep it refrigerated until you cut it.
Can I make tuna tartare ahead of time?
Not really — it's best mixed and served immediately. You can cube the tuna and chill it, then dress it just before serving so the avocado stays green.
What can I serve instead of endive leaves?
Cucumber rounds, plantain chips, or simply extra salad leaves all work as paleo-friendly scoops for the tartare.
How spicy is this tartare?
The wasabi powder and Sriracha together give it genuine heat with a nose-clearing kick. Halve both for a gentler, more citrus-forward version.
Recipe Card
Ingredients
Method
- Combine cubes of tuna, cucumber, avocado, and jalapeño in a medium bowl.
- In a smaller bowl, whisk together all other ingredients until well blended and frothy.
- Serve as an appetizer or side dish.
- Garnish with sesame seeds, if desired.
