Quick, elegant, healthy, and delicious! This beautiful Japanese Style Tuna Tartare recipe only takes a handful of ingredients, and can go from kitchen to table in less than 10 minutes! Tuna tartare is raw, minced, sushi-grade tuna, that is seasoned and served as a cold appetizer. You will typically find tuna tartare served by itself, or on a bed of rice or avocados.
For this Japanese-style tartare, our version is seasoned with soy sauce, toasted sesame oil, green onions, shiso leaves and served on deep fried lotus roots.
Table of Contents
How to make Tuna Tartare?
- First, to prepare the lotus root, peel and slice into thin pieces. Fry the pieces in cooking oil for about 30-45 seconds per side, or until browned. You can opt to use rice crackers, mini toast, or table cracker of choice instead.
- To prepare the tuna tartare, get the raw tuna and finely mince with a sharp knife. In a mixing bowl, combine minced tuna, chopped green onions, chopped shiso leaves, soy sauce, salt, and sesame oil. Mix together until evenly coated.
- Take a tablespoon of the tuna tartare mix and place it on top of the pan-fried lotus root. Add a pinch of toasted sesame seed for garnish.
- If you want more of a kick, try adding sriracha or jalapeño for some heat!
If not serving right away, reserve the soy sauce until later. Adding the soy sauce in too early causes the tuna to lose its bright red color, and changes it to a dull brown color instead.
What ingredients do I need to make tuna tartare?
- Lotus Roots – found in most Asian supermarkets. Look for those that are firm and light brown in color. Can also serve on table cracker of choice.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Yellowfin Tuna – Sushi/Sashimi Grade Ahi Yellowfin Tuna, also known as ahi in Hawaii. Can be found in the fresh seafood section as well as frozen fillets labeled saku blocks.
- Green Onion – finely chopped green onion scallions.
- Shiso Leaves – available in most Japanese or Asian supermarkets in the produce section (not to be confused with perilla leaves). Look for those that are not wilted, with a bright, green color.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Salt – sea salt preferred.
- Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.
- Toasted Sesame Seeds – optional garnish.
Can you eat tuna tartare the next day?
It’s best not to save the tartare for the next day. It’s recommended to eat any kind of prepared raw fish as soon as possible. You want to be careful with any kind of raw meat, as the growth of bacteria increases with time. Refrigeration does help to extend some of this time, however ideally it’s best to be consumed within 24 hours if refrigerated, no more than 2 hours after assembly at room temperature.
Looking for more sushi recipes?
- Spicy Tuna on Crispy Shiso Leaves
- Yellowtail Sashimi Carpaccio Tiradito
- Salmon Poke
- Homemade Hawaiian Style Poke
- Salmon Carpaccio
Watch How To Make It
Japanese Style Tuna Tartare
- Gather all the ingredients.
- Peel and thinly slice lotus roots as needed (you will need around 8-10 slices). Note - if using crackers, skip to step 4).
- In a frying pan, add neutral cooking oil (should cover 1/2 inch from the bottom of the pan) and bring oil up to temp over medium-high heat. Once up to temp, add sliced lotus roots, cook for 30-45 seconds per side or until they are browned and then transfer to a cooling rack.
- Finely mince Yellowfin Tuna as shown below.
- Chop green onions and shiso leaves as shown below.
- In a small mixing bowl, combine and mix minced Yellowfin Tuna, chopped green onions, chopped shiso leaves, Soy Sauce, salt, Toasted Sesame Oil. Note - if not serving right away, you may reserve soy sauce and add it in the end to preserve tuna color.
- Take ~1 tbsp of the tuna tartare mix, place on top of a lotus root chips and top with optional Toasted Sesame Seed. Enjoy as is with no dipping sauce!