Go Back Email Link
A stack of tuna tartare is built on top of some avocado and garnished with some green salad leaves and edible flowers

Tuna tartare with lime, honey-soy, and ginger marinade

Byron
Tuna tartare with lime, honey-soy, and ginger dressing is the ideal starter for cooling off on a warm summer’s day. There’s no cooking required and this recipe can be whipped up in a matter of minutes, creating a refreshing and light cold starter that combines the delicate flavors of marinated raw tuna with a zingy avocado base.
This recipe makes a good-sized appetizer for 2 people or can be served as a small tapas for 4 people.
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
marinading time: 30 minutes
Total Time 45 minutes
Course Appetizer, seafood, starter, tapas
Cuisine American, Seafood, spanish
Servings 4 tapas
Calories 217 kcal

Equipment

  • 1 Small mixing bowl (for the marinade)
  • 2 medium mixing bowls (for the tuna and avocado)
  • 1 frying pan (optional for toasting the sesame seeds)

Ingredients

  • 6 oz./180g of fresh red tuna
  • 1 avocado
  • 1 spring onion diced fine
  • 1 lime zest and juice
  • 1 tablespoon of dark soy sauce
  • 1 tablespoon of sesame oil
  • 1 tablespoon of honey
  • 1 teaspoon of wasabi add more if you want more spice
  • 1/2 teaspoon of grated ginger
  • Sesame seeds for garnishing

Instructions
 

Step 1 - Prepare marinade

  • Start by preparing the marinade. In a small bowl add the soy sauce, honey, sesame oil, grated ginger, and wasabi. Mix until you have a smooth consistency with no lumps.
    a small bowl sits with a marinade for tuna tartare

Step 2 - Prepare tuna

  • Finely dice the spring onion and cut the tuna into small ¼ inch/6mm cubes.
    raw tuna is diced into small cubes alongside some finely diced white onion
  • Add to a bowl with the marinade and mix well. Refrigerate for at least 30 minutes.
    Optional - While waiting for the tuna mixture to marinate, lightly toast some sesame seeds in a pan over medium-high heat for a few minutes. You’ll see the seeds change color and golden once ready.
    some fresh raw tuna steak is cut into small cubes and marinaded

Step 3 - Prepare avocado

  • Next cut the avocado into ¼ inch cubes. In a small bowl add the avocado, a sprinkle of sesame seeds, plus the lime juice and zest. Gently mix and set aside for 5 minutes.
    Diced avocado sits in a small bowl besides a halved avocado

Step 4 - Plate tuna tartare

  • Use a 3-inch/7.5cm kitchen ring. Add a layer of avocado and gently press down with a fork. Remove the marinated tuna from the fridge and add a sprinkle of sesame seeds to the marinaded tuna.
    A stack of tuna tartare is built on top of some avocado and garnished with some green salad leaves and edible flowers
  • Next, add a layer of the tuna on top of the avocado, and again, gently press with a fork to lightly compact the stack.
    An overhead angle of a stack of tuna tartare is built on top of some avocado and garnished with some green salad leaves and edible flowers
  • Remove the kitchen ring and garnish with some sesame seeds and some sesame oil.
    A stack of tuna tartare is built on top of some avocado and garnished with some green salad leaves and edible flowers

Video

Notes

Storage:
Store any leftover tuna tartare in an airtight container in the fridge. It will keep for up to 2 days. 
Keyword avocado, cold starter, easy recipe, no cook, seafood, Spanish tapas, Tuna, tuna tartare