Classic Tuna Tartare
by Sommer Collier — last updated on May 27, 2025 
This simple and perfectly chilled Classic Tuna Tartare recipe is a delightful no-cook appetizer to serve in the summertime.
Homemade Restaurant-Worthy Tuna Tartare
Our classic tuna tartare recipe is an elegant appetizer that takes very little effort to make. This traditional tartare recipe is made with high-quality raw tuna and a few other select ingredients that really let the ahi shine. There is no cooking required, it’s prepared cold in about 10 minutes, and goes wonderfully with any number of tasty dippers.
Sommer’s Recipe Notes
Not only is this ahi tuna tartare recipe totally safe to eat and incredibly delicious, but it’s also a rather light and wholesome dish that’s packed with protein.
This is an elegant appetizer that is sure to impress even your pickiest guests!
Why You’ll Love This Classic Tuna Tartare Recipe
- Easy and classic – This gourmet appetizer comes together using a handful of ingredients in just a few minutes.
- Bold textures – From the tender tuna to the crunchy onion topping, this dish is loaded with bold flavors and textures.
- Versatile – Whether you serve this plain, on crostini, with avocados or scooped in tortilla chips, you won’t be able to get enough of this delicious tuna tartare.
If you’re craving something fresh, gourmet and delicious, then this tuna tartare is the perfect recipe.
Ingredients and Tips
- Sushi-grade tuna – To make this dish you’ll need sushi-grade or sashimi-grade ahi or yellowfin tuna.
- Scallions – Use fresh chopped scallions to add a mild onion flavor to this dish.
- Soy sauce – For that umami flavor, use a good quality soy sauce.
- Spicy whole grain mustard – Look for whole-grain mustard with a kick and a slightly creamy consistency. If you can’t find spicy, creamy whole-grain mustard, use whatever whole-grain mustard you can find and mix in a little Dijon mustard.
- Sesame oil – This is totally optional, but terrific for an extra luscious consistency and flavor.
- You want to ensure the tuna does not sit out and become room temperature. This won’t taste very good, and the raw fish will no longer be considered safe to eat.
Recipe Variations and Dietary Swaps
- Avocado – Add in chunks of diced avocado to make this dish creamy.
- Mango – For a tropical upgrade, add diced fresh mango.
- Cucumber – Mix in cucumber for a crunchy bite.
- Sesame seeds – Sprinkle sesame seeds over the plated tartare.
- Wasabi – Stir in some wasabi to make this extra spicy.
- Gluten-free – Use a gluten-free soy sauce and mustard.
How To Make Classic Tuna Tartare
This refreshing raw yellowfin tuna recipe is ready in only 10 minutes. It’s best when enjoyed shortly after being prepared, or chilled for just a bit, so we recommend that you make it right before you plan to serve.
Find the full Classic Tuna Tartare recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Store leftover tuna tartare in an airtight container for up to 24 hours in the fridge.
Serving Suggestions
Serve fresh ahi tuna steak tartare with shrimp chips, banana or plantain chips, or crostini/crackers.
It makes a wonderful summer appetizer to enjoy with other luxurious main dishes. Try it as a starter before enjoying refreshing a Garlic Lime Roasted Shrimp Salad, Seared Scallops with Wilted Greens, or pair with a light green salad with Japanese Ginger Salad Dressing.
You could also make this more of a main dish recipe with a side of rice, drizzled with some sriracha.
Frequently Asked Questions
Sushi-grade means that the tuna has been frozen at a specific temperature to ensure the elimination of parasites.
Yes, just make sure that it’s sushi-grade and thaw before cutting it.
They are both delicious and with subtle differences. Ahi tuna is slightly fattier, and yellowfin is a bit leaner and firmer.
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Ingredients
- 1 pound sushi-grade tuna steaks ahi or yellowfin
- 2 tablespoons chopped scallions
- 2 tablespoons soy sauce
- 1 tablespoon spicy whole grain mustard
- 1 teaspoon sesame oil (optional)
- Optional Garnish: 2 tablespoons crushed French fried onions
Instructions
- Cut the tuna steaks into ¼ – ½ inch cubes. Place in a small mixing bowl.
- Add the chopped scallions, soy sauce, mustard, and sesame oil if using. Gentle mix.
- To serve: Place small portions on appetizer plates and sprinkle the tops with crushed French fried onions. If you would like to form the tartare into disks, press the tuna into ramekins, then flip over onto plates.
- Serve with shrimp chips, plantain chips, or crostini.
Sooo yummy & easy! Loved it!
10 minutes & no cooking? Sign me up!! May be simple, but man, it’s super tasty!! Love it with crackers!!
I was a little skeptical of this recipe, but after I had it in a restaurant, I just couldnt wait to make it at home, and its just as good as the restaurant version
Oh my gosh. I didn’t think I would be able to make something like this until I saw your recipe and it turned out so great. Thank you!
this tuna recipe was such a great appetizer and everyone absolutely loved it!