Tuna Tartare

Servings: 8   Units: US | Metric


  • 1/4 cup corn oil
  • 2 teaspoons grated fresh ginger
  • 1 pound sushi-grade tuna
  • 1/4 cup finely chopped cilantro
  • 1 teaspoon finely minced jalapeño
  • 1 1/2 teaspoons wasabi powder (can be found in most Asian sections of grocery store)
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon finely chopped scallion
  • Zest of 1 lemon, plus juice
  • Kosher salt and fresh ground pepper
  • Rice or Multigrain crackers (I often use SAN-J Tamari Sesame Crackers which are Gluten free, found at Whole foods)


  1. Combine the corn oil and ginger, let stand at room temperature for at least 2 hours. Strain oil.
  2. Cut the tuna in about 1/4 inch dice. In large bowl, combine the tuna with the ginger oil, 3 tablespoons of cilantro and the jalapeño, wasabi, sesame seeds, scallion and lemon zest. Mix and season with salt and pepper.
  3. Right before serving, add lemon juice (you don't want to do this prior to serving because it will start to "cook" the tuna and discolor it). Serve on a cracker or in a small tasting glass with a cracker and micro greens as a garnish.

Adapted from recipe by Eric Ripert