Contemporary · Appetizers & Sides
Tuna Tartare with Avocado and Herb Oil
Serves 4 · Prep: 25 minutes · Cook: No cooking · Total: 25 minutes
The avocado is soft enough that the tuna needs a little texture beside it. Small cubes give you that, with shallot and chives for a sharper bite and just a spoonful of lemon cream on top. Ask your fishmonger for tuna intended for raw preparation, and keep it refrigerated while you get the toppings ready. Once you’ve cut and seasoned the fish, it needs to go straight to the table.
Even with careful sourcing and cold storage, raw fish carries a risk of illness. Pregnant people, young children, older adults, and people with weakened immune systems should avoid it.
Ingredients
Tartare
- 12 ounces tuna intended for raw preparation, kept chilled
- 1 tablespoon minced shallot
- 1 tablespoon finely chopped chives
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- ¼ teaspoon kosher salt, plus more to taste
- 2 ripe avocados
Lemon cream and herb oil
- ¼ cup sour cream or plain full-fat Greek yogurt
- ½ teaspoon lemon zest
- 2 tablespoons parsley leaves
- 2 tablespoons olive oil
- Microgreens, optional
Instructions
- 1
Prepare the toppings
Stir the sour cream or yogurt with the lemon zest and a pinch of salt until smooth. Refrigerate while you prepare the rest. Finely chop the parsley, then crush it with the olive oil in a mortar or stir vigorously until the oil turns green. Strain if you prefer clear green drops.
- 2
Cut the tuna
Keep the tuna cold until this point. With a clean, sharp knife, cut it into small, even cubes. Do not use a food processor; it will turn the fish mushy.
- 3
Season the tartare
Gently fold the tuna with the shallot, chives, lemon juice, olive oil, and salt. Taste and adjust the salt. Leave the avocados whole until you are ready to plate.
- 4
Plate and serve
Set a 3-inch ring mold or biscuit cutter on a chilled plate. Spoon in a quarter of the tuna, press only enough to hold its shape, and lift the ring. Repeat on the other plates. No mold? Use the back of a spoon to shape compact rounds. Thinly slice the avocados and curve half an avocado around each mound. Add a small spoonful of lemon cream in the center, a few drops of herb oil on the plate, and microgreens if using. Serve immediately.
Recipe notes
Food safety and photo details
- Food safety: raw seafood may contain harmful bacteria or parasites. Ask the fish seller about fish intended for raw preparation and its handling; that does not eliminate the risk. FDA advises pregnant people, young children, older adults, and people with weakened immune systems to avoid raw fish. FDA seafood guidance.
- The white topping in the photo cannot be identified with certainty. This lemon cream is our version, not a claim about the photographed dish.
- Do not hold the dressed tartare for later. Keep the fish refrigerated until preparation and serve as soon as it is assembled.
Frequently Asked Questions
What tuna should I buy for tartare?
Tell a reputable fish seller you plan to serve it raw and ask about its handling and storage. Labels such as sashimi-grade are not a guarantee that raw fish is free of foodborne illness risk.
Can tuna tartare be made ahead?
Prepare the cream and herb oil ahead, but wait to dice and season the tuna until just before serving. Cut the avocado at the last moment so it stays fresh-looking.
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