Tuna Tartare

I know that when it comes to raw fish, the world divides into two distinct camps.  There is the “I love it SO much I could eat it every day” camp.  That is the one I live in.  Then there is the “Get away from me with that raw fish” camp, and that is the one that the teenager lives in.  And while it is possible every once in a blue moon to get someone to cross from the teenager’s camp to mine (I did it with the southern husband but it was before we were married and for all I know it was one of his tricky dating techniques), I’m not even gonna try.  All you anti-sushi people out there?  I love you anyway, and I will be back in a couple of days with something that is completely cooked.

In the meantime, however, we must discuss the tuna tartare recipe from the fabulous STONEWALL KITCHEN FAVORITES.  This is an amazingly quick, easy and (if you are pro-raw fish) spectacularly delicious little number.   You need to get sushi-grade tuna, which I promise is not hard…go to wherever you usually buy your fresh fish and ask.  You chop it up in tiny little pieces and mix it up with chopped tomato, scallions, some ginger and sesame oil and rice vinegar, and then scoop it out onto sliced cucumber rounds.  

It obviously makes a fabulous, dramatic appetizer, but the sushi-loving southern husband and I had it for a Friday Night Lights dinner and were deliriously happy.  Raw-fishing-eating people that we are.

Recipe below, and next post I will return you to your regularly scheduled cooked food.

Tuna Tartare
  • 8 ounces sushi-grade tuna, cut into 1.2 inch cubes
  • 2 sliced scallions, white and green parts
  • I large tomato, chopped
  • 1 tablespoon chopped fresh cilantro leaves
  • 1 tablespoon grated, peeled fresh ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon Asian sesame oil
  • 1 seedless cucumber, sliced diagonally into ¼ inch thick rounds
  1. Place the tuna, scallions, tomatoes, cilantro, ginger, soy sauce and sesame oil in a medium bowl and mix gently until well-blended.
  2. Arrange the cucumber slices on a large serving tray and pile a generous tablespoon of the tuna mixture on each cucumber slice. Serve immediately.


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  1. Joanne says

    I'm in the "if i were being sent to the electric chair I would want sushi as my last meal camp". So yeah. I guess you could say I like raw fish. This sounds awesome! I would love it as an appetizer. Or lunch.

  2. smalltownoven says

    I'm firmly rooted in your camp. In fact, I'm nominating myself for camp leader I love sushi so much. This looks wonderful!

  3. Alexia says

    I'm in the "ew raw fish" camp HOWEVER I've never actually tried raw fish and I have to say, raw tuna is the one fish that could win me over. I've seen it several times on cooking shows and it always looks so.good. Someday I will try it! This looks delish!

  4. PoetessWug says

    Okay….So, I just realized from your definition of the two camps that I'm probably….no, definitely…in the "Get away from me with that raw fish" camp, along with Emma ME…with Emma camp?! That never happens!! LOL But probably unlike him, I'm game for anything at least once!…as long as I'm not allergic to it…and it doesn't make me gag just looking at it! LOL … I said ONCE!!! ^_^

  5. flaky says

    WOW! You got all fancy for us today. They look great – not sure I could sell it at our house – but they look good

  6. SeattleDee says

    oh YUM! I love ceviche, usually halibut or shrimp, but the tuna looks pretty good without any citrus to "cook" it.

  7. Josh says

    So did anyone else catch the tomatoes in the Ingredients list and the picture; but not see it in the directions… Lol


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