Spicy Crunchy Tuna Tartare
Spicy Crunchy Tuna Tartare is my favorite restaurant appetizer that’s so easy to make yourself and will impress your guests! Made with tuna, avocado and some panko for crunch.
Spicy Crunchy Tuna Tartare
If you’re a tuna lover like me, you will love this healthy tuna tartare recipe!! There’s no cooking required so it’s quick and easy to make. Serve it as a fancy dip with baked chips, or on cucumber slices as I did here to keep it low-carb. You can even stuff it in an avocado, make rice bowls, the possibilities are endless! More Tuna recipes you will love are these Ahi Tuna Poke bowls with Mango and this Spicy Tuna Poke.
What is Tuna Tartare
Tuna tartare is a dish consisting of finely chopped raw tuna seasoned with whatever flavors profiles one desires. You can usually find this dish on most menus of high end restaurants as an appetizer.
Tuna can be expensive to eat at restaurants. Since cooking at home is always cheaper, making tuna tartare which requires no cooking make sense. Tuna is an excellent source of protein and omega-3 fatty acids so it’s also healthy!
How To Make Tuna Tartare
The first step is finding the freshest sushi grade tuna. Go to your trusted fishmonger if you’re not fishing it yourself and ask for sushi grade, or tuna that will be eaten raw.
What us sushi grade fish?
The label sushi grade means that it is the highest quality fish the store is offering, and the one they feel confident can be eaten raw. Tuna, for example, is inspected and then graded by the wholesalers. The best ones are assigned Grade 1, which is usually what will be sold as sushi grade. The fish should have a deep red color with no fishy smell. The tuna should remain refrigerated or chilled and on ice until prepared and served.
It’s best to eat raw fresh the day you make it, but it will keep in the fridge up to two days.
Spicy Crunchy Tuna Tartare
Ingredients
- 8 oz sushi grade ahi tuna, finely chopped
- 2 tsp pure sesame oil
- 1 tsp rice wine
- 2 tsp fresh lime juice
- 2 tsp soy sauce, or gluten-free tamari
- 1 tsp sriracha, or more to taste
- 2 tbsp chives, minced
- 2 tbsp panko crumbs, plain or gluten-free
- 1 ripe, firm hass avocado, diced
- 1 tsp black and white sesame seeds
Instructions
- Combine sesame oil, rice wine, lime juice, soy sauce and sriracha in a medium bowl.
- Poor over tuna and mix.
- Add chives and gently combine tuna with diced avocado, refrigerate until ready to serve.
- Add panko crumbs just before serving and top with sesame seeds.
Vegetarian Meals
Freezer Meals
Paleo
Slow Cooker Recipes
Kid Friendly
Pressure Cooker Recipes
Whole 30 Recipes
Keto Recipes
Air Fryer Recipes
Meal Prep Recipes
I made this tonight with fresh Ahi Tuna. I mixed up the marinade as directed and added the tuna. I chopped up cucumber, avocado and tomato and added it with the tuna. Made a spicy Mayo to go along with it. Served with really thin corn chips. It was amazing! Restaurant quality!Â
This was so easy and so delicious! Very flavorful!Â
what does 'sushi grade' mean? can i buy sushi grade at my local whole foods?
They may sell it!
I'd like to make this gluten free – do you think I could leave out the Panko?
Sure
How long can something like this sit out?
It should stay refrigerated or on ice.
Love your site! Is it rice wine? Is that in wine aisle? Making this for book club! Can't wait to try it at home have had similar dishes out.
Gina, these look great! I'm a big fan of tuna, and these look like simple (delicious) little snacks. Definitely would make good appetizers.