Entrée: Japan – ツナタルタル ▶ Tsunatarutaru (Tuna Tartare)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

12 oz (340 g) sashimi-grade tuna fillet, finely diced
1 small cucumber, seeds removed and diced
1 medium carrot, very finely diced (optional for texture)
2 green onions, finely sliced
1 tbsp (15 ml) toasted sesame seeds
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) sesame oil
1 tsp (5 ml) lime juice
1 tsp (5 ml) finely grated ginger
Salt and pepper to taste
Toast points, wonton crisps, or cucumber rounds for serving

Show original ingredient measurements

12 oz / 340 g sashimi-grade tuna fillet, finely diced
1 small cucumber, seeds removed and diced
1 medium carrot, very finely diced (optional for texture)
2 green onions, finely sliced
1 tbsp (15 ml) toasted sesame seeds
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) sesame oil
1 tsp (5 ml) lime juice
1 tsp (5 ml) finely grated ginger
Salt and pepper to taste
Toast points, wonton crisps, or cucumber rounds for serving

Instructions

1. In a bowl whisk soy sauce, sesame oil, lime juice, grated ginger, salt and pepper to taste.
2. Add diced tuna, cucumber, carrot and green onions to the dressing and gently fold to combine.
3. Taste and adjust seasoning; chill 10–15 minutes to meld flavors.
4. Plate by mounding tartare on toast points or on cucumber rounds; sprinkle with toasted sesame seeds.
5. Serve immediately as an entree portion (divide between 2–3 plates).