Jeff and I love tuna tartare!  We order it everywhere, but we always seem to like the way we make it at home better.  Tuna tartare always makes for a great appetizer, but we love it so much that we usually make it as an entree.

This recipe originally came from Ina Garten (the Barefoot Contessa), we just made a few slight tweaks.  It’s the best tuna tartare recipe we’ve ever come across and we highly recommend you try it.  And the best part… it’s not difficult at all!   image[7]

Ingredients: (serves 2 as dinner portion)

  • 1 lb. fresh tuna steaks (we prefer sushi grade)
  • 1/3 cup olive oil
  • 1 1/4 lime zest
  • 1/4 cup freshly squeezed lime juice
  • 1 teaspoon wasabi powder
  • 1 teaspoon soy sauce
  • 1/2 tablespoon hot sauce
  • 1 tablespoon kosher salt
  • 1/2 tablespoon fresh ground black pepper
  • 1/3 cup minced scallions
  • 1 tablespoon chopped fresh jalapeno peppers (seeds removed)
  • 1 ripe avocado, pitted and diced
  • 1 tablespoon toasted sesame seeds


  1. Cut the tuna into 1/4-inch dice and place it in a very large bowl.
  2. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper.
  3. Pour over the tuna, add the scallions and jalapeno, and mix well.
  4. Cut the avocados in half, remove the seed, and peel.
  5. Cut the avocados into 1/4-inch dice.
  6. Carefully mix the avocado into the tuna mixture; so that the lime juice covers them (to prevent discoloration).
  7. Add half of the the toasted sesame seeds.
  8. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend.
  9. Serve on tostadas or corn chips with the other half of the toasted sesame seeds sprinkled on top.