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Tuna Tartare


14 ounces fresh tuna, brunoise
2 tablespoons cilantro, minced
1 1/2 tablespoons soy sauce
1 1/2 teaspoons toasted sesame seed oil
2 limes, juiced
1 teaspoon sesame seeds
1 teaspoon Sriracha
1/2 teaspoon extra virgin olive oil
1/2 avocado, sliced
5 cucumber slices
3 ounces salmon roe
French baguette croutons, for serving

1 cup balsamic vinegar
1 tablespoon soy sauce
1/2 teaspoon honey
1 tablespoon shallots, minced
1 teaspoon extra virgin olive oil


In a bowl, stir together cilantro, soy sauce, toasted sesame seed oil, lime juice, Sriracha and extra virgin olive oil. Add tuna to the bowl and toss until evenly coated.

For the Sauce:
In a heated sauce pan, add olive oil and shallots, sweat until translucent. Next, add the balsamic vinegar, soy sauce and bring to a boil. Next, add the honey and allow the balsamic to gently heat and reduce.

To serve, place cucumbers slices on the bottom of the plate. Using a mold, add tuna tartare on top of the cucumber slices then top with salmon roe and avocado slices. Drizzle with balsamic reduction and serve with toasted French baguette croutons.

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Nutritional Information
Per Serving

no nutrition information available

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