Tuna tartare
A fresh, refined tartare of raw tuna: very lean, high in protein and no-cook — ideal as a starter or a light cutting plate.
Nutrition values per serving, computed from the ingredients.
Ingredients
- check_circle250 g very fresh raw tuna
- check_circle1/2 avocado
- check_circle1 shallot
- check_circle1 lime
- check_circle15 g soy sauce
- check_circle5 g sesame oil
- check_circleCilantro, salt, pepper
Method
- 1Cut the tuna into small dice.
- 2Finely slice the shallot and dice the avocado.
- 3Mix the tuna with the soy sauce, lime juice and sesame oil.
- 4Add the avocado, shallot and cilantro, then season.
- 5Plate in a ring and serve at once, well chilled.
The refined, raw, high-protein dish
Tuna tartare is a fresh, refined dish, perfect for cutting: 26 g of protein for 239 kcal and 11 g of fat. Raw tuna is a high-quality lean protein, avocado adds good fats, lime and soy sauce the zing. It proves a cutting meal can be festive and gourmet, far from the repetitive chicken and broccoli.
Raw fish freshness and safety
Raw fish means impeccable quality. Buy extra-fresh tuna from a trusted fishmonger, or frozen tuna labelled for raw consumption. For safety, freezing the fish for at least 24 hours at -18 °C before eating it raw kills any parasites. Keep it chilled until the last moment and eat the tartare as soon as it's made.
Preparing it
Cut the tuna with a knife into small, even cubes (not a blender, which crushes it). Mix gently with finely chopped shallot, soy sauce, sesame oil, lime and coriander just before serving: the acidity slightly 'cures' the fish, so don't add it too early. A plating ring gives the gourmet look. Serve well chilled.
Breaking the monotony of cutting
Cutting has a reputation for being sad and repetitive — the famous chicken and broccoli at every meal. A dish like tuna tartare proves otherwise: refined, fresh, restaurant-worthy, it provides 26 g of protein for barely 239 kcal. Treating yourself to a genuinely gourmet dish while respecting your macros completely changes how a restrictive diet feels.
This is not trivial: variety and pleasure are what let you sustain a cut without cracking. Alternating textures (raw, grilled, simmered), origins (Asian, Mediterranean) and careful presentation keeps motivation up. A tartare at the weekend, a well-crafted dish now and then: that is often what separates a diet you abandon from one you succeed at.
What to pair it with
Love raw fish and fresh dishes? These recipes extend the idea.
Key takeaways
- 26 g protein for 239 kcal: a raw, fresh, gourmet cutting dish.
- Extra-fresh tuna, frozen 24 h before eating raw (safety).
- Cut with a knife, never a blender, for clean cubes.
- Add the acidic seasoning just before serving.
Frequently asked questions
How do you eat raw tuna safely?
Choose extra-fresh tuna or tuna labelled for raw consumption, and freeze it for at least 24 hours at -18 °C to neutralise parasites. Thaw it in the fridge, make the tartare at the last moment and eat it straight away. If in doubt about freshness, don't eat it raw.
Can you make tartare with canned tuna?
No, a true tartare requires fresh raw tuna. However, you can make a rillette-style or salad preparation with canned tuna, but the texture and taste will be very different from raw tartare.
Is bluefin tuna sustainable?
Some tuna populations are overfished. Favour sustainably caught tuna (MSC labels or equivalents) or swap it for salmon in a tartare, also excellent and often more sustainable depending on origin.
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