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Overhead shot of ruby-red tuna tartare mounded in a ring mold, topped with diced avocado and chives, on a marble board.

Tartare di Tonno: Raw Tuna Tartare with Lemon

Diced sushi-grade tuna tossed with lemon, capers, and olive oil, a no-cook Italian starter ready in about 35 minutes including chill time.
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Prep Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian
Calories: 306
Ingredients Method Notes

Ingredients
  

Tartare
  • 450 g sushi-grade tuna (ahi or yellowfin), previously frozen patted dry, well chilled
  • sea salt to taste
  • black pepper to taste; freshly ground
Dressing
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp capers drained and chopped
  • 1 shallot small; finely minced
  • 1 tbsp fresh chives chopped
  • 1 tsp Dijon mustard optional
To Serve
  • 1 avocado ripe; diced, optional
  • 12 pieces crostini or rice crackers to serve

Method
 

  1. Chill a mixing bowl and cutting board in the freezer for 10 minutes before starting. This keeps the tuna cold and firm for clean dicing.
  2. Pat the tuna dry with paper towels. Slice it into 5 mm planks, then into 5 mm strips, then into 5 mm cubes with a sharp knife.
  3. Transfer the diced tuna to the chilled bowl and keep it in the fridge while you prepare the dressing.
  4. In a small bowl, whisk the olive oil, lemon juice, lemon zest, and Dijon mustard until combined.
  5. Fold the capers, shallot, and chives into the dressing.
  6. Just before serving, pour the dressing over the tuna and toss gently to coat. Season with sea salt and black pepper.
  7. Taste and adjust, adding a touch more lemon juice or salt if the tuna tastes flat.
  8. Pack the tartare into a 4-inch / 10 cm ring mold on each plate and press lightly, then lift the mold away. Or spoon it freehand for a looser shape.
  9. Top with diced avocado if using, and serve immediately with crostini or rice crackers alongside.

Notes

  • Use only sushi-grade or previously frozen tuna for raw preparations.
  • Dress right before serving, not ahead of time.
  • Keep tuna cold at every step, warm fish turns mushy fast.
  • Rinse capers to cut excess brine before chopping.