Tuna tartare made with diced raw tuna, sesame seeds and herbs,on a plate

Tuna tartare

Name: Tuna tartare
Prep time: 20 min
Total time: 20 min
Yield: Serves 4 as a starter or lunch
Ingredients: 400g sashimi-grade yellow fin tuna block or steak; thumb-sized piece of ginger finely grated; 2 garlic cloves crushed; 1 red chilli deseeded and finely chopped; small handful of coriander leaves picked and roughly chopped, stalks finely chopped; 1 lime juiced, plus extra wedges to serve; 3 tbsp soy sauce; 1 tbsp honey; 2 tbsp toasted sesame oil; 1 tbsp toasted sesame seeds; toasted bread or ciabatta slices, to serve

Alice Shields

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Serves 4 as a starter or lunch

Easy

Prep: 20 mins

No cook

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Serve this vibrant tuna dish as a starter or light lunch. As you aren’t cooking the fish, you’ll need to use the highest quality (sashimi-grade) tuna

Dairy-free

Egg-free

High-protein

Low sugar

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Ciabatta

A star rating of 4.6 out of 5.26 ratings

Crusty bread

A star rating of 5 out of 5.28 ratings

Sourdough

A star rating of 3.7 out of 5.20 ratings

Ingredients

Nutrition

Units:

MetricUS

400g sashimi-grade yellow fin tuna block or steak
thumb-sized piece of ginger

finely grated
2 garlic cloves

crushed
1 red chilli

deseeded and finely chopped
small handful of coriander

leaves picked and roughly chopped, stalks finely chopped
1 lime

juiced, plus extra wedges to serve
3 tbsp soy sauce
1 tbsp honey
2 tbsp toasted sesame oil
1 tbsp toasted sesame seeds
toasted bread

or ciabatta slices, to serve

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Nutrition: Per serving

kcal194
fat8g
saturates0.98g
carbs7g
sugars6g
fibre0.4g
protein25g
salt1.65g

Method

step 1

Cut the tuna into 1cm chunks, then put in the fridge to keep chilled while you make the sauce.
step 2

Combine the ginger, garlic, chilli, most of the coriander leaves and all the stalks, the lime juice, soy sauce, honey, sesame oil and sesame seeds in a large bowl. If you like, add extra lime juice to taste. Tip in the tuna chunks and mix well to coat.
step 3

Spoon the tuna mixture into shallow bowls or press into a mound using a cooking ring for a neat shape. Sprinkle over the remaining coriander leaves, then serve with bread or ciabatta toasts on the side.

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