No-Cook Tuna Tartare Appetizer

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This Tuna Tartare is a fresh and flavorful, quick appetizer recipe. With just a few simple ingredients, you can create this elegant dish that’s perfect for date night or as an appetizer for a gathering.

A plate of Tuna Tartare with layers of avocado and tuna, topped with sesame seeds and scallions, served with cucumber slices.

I love that it’s quick and no-cook, which is ideal for busy days. It’s a great way to enjoy fresh, sushi-grade tuna in the comfort of your own home—without any of the complicated steps of making sushi rolls!

If you're planning a spread and want to round things out with even more variety, a Classic Charcuterie Board pairs beautifully with this Tuna Tartare. It’s a winning combo for any gathering!

A chopstick reaching to pick up a piece of Tuna Tartare from the plate.

Ingredients

Sushi-grade Tuna: Fresh, high-quality tuna that's safe to enjoy raw—tender and mild in flavor.
Soy Sauce: Adds salty, umami depth that enhances the tuna’s natural flavor.
Sesame Oil: Gives the dish a toasty richness.
Rice Vinegar: Balances the richness of the tuna and avocado.
Avocado: Adds a buttery texture that pairs beautifully with the tuna.
Salt: For Avocado.
Pepper: Adds a subtle kick and warmth for Avocado.
English Cucumber: Perfect for serving alongside the tartare.
Scallion: Ideal for a light garnish.
Black and White Sesame Seeds: Adds visual appeal and flavor.

See recipe card for quantities.

How to Make Tuna Tartare

In a bowl, combine the diced tuna and season with salt and pepper to taste. Add the soy sauce, rice vinegar, and sesame oil. Mix until the tuna is well coated. Let it marinate in the refrigerator for 30 minutes.

A bowl with diced avocado in the center and other ingredient arranged around it.

Season the diced avocado with salt and pepper. After marinating, drain the tuna from its marinade.

A ring of diced avocado is neatly arranged on a plate.

To plate, use a plating ring. Start by adding a layer of diced avocado at the bottom of the ring, followed by a layer of marinated tuna. Gently press down.

A ring of diced tuna is neatly arranged on a plate.

Sprinkle a pinch of black and white sesame seeds over the tuna and garnish with thinly sliced scallions.

Carefully remove the plating ring to reveal a beautifully layered Tuna Tartare.

Close-up of Tuna Tartare on a plate with avocado, tuna, sesame seeds, and scallions.

Serve with cucumber slices or crackers for added crunch and freshness.

Hint: To get the best texture, be sure to use sushi-grade tuna that’s super fresh! The freshness makes all the difference when you’re working with raw fish.

Substitutions & Variations

If you don't like tuna, you can substitute it with fresh salmon, which works beautifully in this dish.
If you don't have soy sauce, tamari is a great gluten-free alternative.
If you don’t have sesame oil, try a little olive oil for a milder flavor.
If you don't have rice vinegar, white vinegar or apple cider vinegar can work in a pinch, though the flavor will be slightly different.
No avocado? You can skip it, but it adds a creamy texture that perfectly balances the tuna.
If you don't have English cucumber, any fresh cucumber will do—just slice it thinly!

💭Crucial Success Tips

Don’t skip the marinating time! Allow the tuna to marinate for at least 30 minutes to let all those flavors meld together.
Use a plating ring to get that perfectly layered, restaurant-quality look. It’s a simple tool but makes such a difference!
Make sure your tuna is sushi-grade and as fresh as possible for the best taste and texture.
Be gentle when layering the avocado and tuna, so you get a nice, neat stack that looks impressive when the ring is removed.

FAQ

Can I make this ahead of time?

No, this recipe is best to enjoyed fresh.

What should I serve this with?

Cucumber slices or crackers add a nice crunch and fresh contrast to the creamy tuna and avocado.

How do I know if the tuna is sushi-grade?

Look for tuna that’s labeled sushi-grade or sashimi-grade at your fish market. It should be bright, firm, and have no strong fishy smell.

Can I make a larger batch?

Yes! Just double or triple the ingredients and layer them in a larger ring, or serve family-style for a bigger crowd.

📖 Recipe

2 servings

Tuna Tartare

Prep Time: 15 minutes

Total Time: 15 minutes

This dish features a neatly arranged ring of diced tuna on a plate. The presentation is minimalist, emphasizing the freshness and quality of the tuna. The tuna serves as the centerpiece, making it a simple yet appealing seafood appetizer.

Ingredients

8 oz fresh sushi-grade tuna, diced into small cubes
¼ cup soy sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 avocado, diced and seasoned with salt and pepper
1 English cucumber, sliced (for serving)
1 scallion, thinly sliced (for garnish)
Black and white sesame seeds (for garnish)

Instructions

In a bowl, combine the diced tuna and season with salt and pepper to taste. Add the soy sauce, rice vinegar, and sesame oil. Mix until the tuna is well coated. Let it marinate in the refrigerator for 30 minutes.
Season the diced avocado with salt and pepper. After marinating, drain the tuna from its marinade.
To plate, use a plating ring. Start by adding a layer of diced avocado at the bottom of the ring, followed by a layer of marinated tuna. Gently press down.
Sprinkle a pinch of black and white sesame seeds over the tuna and garnish with thinly sliced scallions.
Carefully remove the plating ring to reveal a beautifully layered Tuna Tartare.
Serve with cucumber slices or crackers for added crunch and freshness.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 538Total Fat: 34gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 29mgSodium: 2222mgCarbohydrates: 38gFiber: 11gSugar: 6gProtein: 24g

How to Store Tuna Tartare

Since this is made with fresh fish, it's best to serve it immediately for the best flavor and texture. If you need to store leftovers, keep them in an airtight container in the fridge for up to 1 day. I recommend eating it the same day for the best experience.