Ahi Tuna Tartare
Ahi tuna tartare is a classic appetizer that is both delicious and easy to make. This recipe uses fresh, sushi-grade ahi tuna that is diced and combined with red onion, celery, capers, and chives. The tuna is then dressed with a simple vinaigrette made with olive oil, rice vinegar, and Dijon mustard. The tartare is chilled for at least 30 minutes before serving, which allows the flavors to meld. Serve the ahi tuna tartare chilled, garnished with additional chives or microgreens, if desired.
Ahi tuna tartare is a dish that has been enjoyed for centuries. The first recorded recipe for tuna tartare appeared in a French cookbook in the 1800s. The dish quickly became popular in Europe and the United States, and it is now a staple of many sushi restaurants. Ahi tuna tartare is a versatile dish that can be served as an appetizer, main course, or snack. It is also a great way to use up leftover tuna. This recipe for ahi tuna tartare is simple to make and uses fresh, high-quality ingredients. The result is a delicious and elegant dish that is sure to impress your guests.
Ahi Tuna Tartare Ahi Tuna Tartare Ahi Tuna Tartare Ahi Tuna Tartare
Prep time: 20 | Cook time: 0 | Serves: 4
Ingredients
  • 1 pound sushi-grade ahi tuna, finely diced
  • 1/2 cup finely diced red onion
  • 1/4 cup finely diced celery
  • 1/4 cup capers, rinsed and drained
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste
Instructions
  1. In a medium bowl, combine the tuna, red onion, celery, capers, and chives.
  2. In a small bowl, whisk together the olive oil, rice vinegar, Dijon mustard, salt, and pepper.
  3. Pour the dressing over the tuna mixture and toss to coat.
  4. Cover and refrigerate for at least 30 minutes, or up to overnight.
  5. Serve chilled, garnished with additional chives or microgreens, if desired.
Why It Works
  • The use of fresh, sushi-grade ahi tuna ensures that the tartare will be flavorful and tender.
  • The combination of red onion, celery, capers, and chives adds a nice balance of flavors and textures to the tartare.
  • The simple vinaigrette made with olive oil, rice vinegar, and Dijon mustard enhances the flavors of the tuna and vegetables without overpowering them.
  • Chilling the tartare for at least 30 minutes allows the flavors to meld and the tuna to firm up slightly.