Posted: September 12, 2014 in Food, Recipes, Rhode Island, seafood, tuna, Uncategorized
Tags: , , , , ,

The key to great tuna tartare is super fresh tuna. I was lucky: I got a phone call from friends who had an overload of just-caught tuna delivered to their door! I gladly accepted whatever they wanted to give me, and made this dish…





1 lb. super-fresh tuna

1/4 cup olive oil

zest of 1 lime

1/4 cup fresh lime juice

1/2 teaspoon wasabi powder

1 1/2 teaspoons soy sauce

1/2 teaspoon hot pepper sauce (I use Frank’s)

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 cup scallions, minced (white and green parts)

1 avocado, chopped into 1/4″ cubes

1 1/2 teaspoons toasted sesame seeds (optional)


Chop the tuna into 1/4″ cubes or smaller. Place in a large bowl and keep in the fridge.

In another bowl, combine olive oil, lime zest and juice, wasabi powder, soy sauce, hot pepper sauce, salt and pepper, scallions, and chopped avocado. Mix gently so you don’t mash the avocado.

Add this mixture to the bowl of tuna and combine gently. Let it sit in the fridge for at least an hour for the flavors to combine. Before serving, take the bowl out of the fridge and let it warm just slightly. Taste for seasoning. Top with optional sesame seeds.


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