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small plate

Tuna Tartare


Tuna Tartare

This past New Years Eve, Ryan and I hosted a dinner party for a few of his friends.  Given the festive occasion, I wanted to make the meal a little fancier than usual.  Goodbye Made Simple by Sarah, hello Made Restaurant Quality by Sarah. 

But don’t worry, I promise this recipe is still super simple and healthy!  The trick to making this recipe look like an appetizer in a fancy restaurant is a ring mold.  You fill the ring mold with the tuna and avocado and when you lift the mold, it stays in a perfect cylindrical shape.

The combination of tuna and avocado is refreshing, light, flavorful and a bit decadent.  It’s the perfect small plate for a special occasion.  I hope your guests enjoy celebrating with this dish as much as I did!  Enjoy and happy eating!


Tuna Tartare

(serves 5 people- appetizer portion pictured)

1 lb fresh tuna steak

½ cup olive oil

zest of 1 lime

¼ cup fresh lime juice

2 tsp soy sauce

2 scallions (minced using white and green parts)

2 ripe avocados

1 jalapeno, seeds removed diced (you can leave the seeds if you like it spicier)

salt and pepper to taste

1 ring mold for plating


  1. Chop the tuna into ¼ inch cubes
  2. Add the olive oil, lime juice and zest, soy sauce and scallions to the tuna.  Mix to combine
  3. Right before serving, dice the avocado.  Combine with the diced jalapeno
  4. Using a ring mold, place the avocado and jalapeno mixture in the bottom of the mold.  Pat down with a back of a spoon until it reaches the edges of the ring mold
  5. Top with the tuna mixture and gently pat down with the back of a spoon
  6. Slowly remove the ring mold and drizzle with hot sauce if desired