Simple tuna tartare

    10 min

    A gourmet starter, which is guaranteed to please any discerning dinner guest. Top-grade tuna is blended with seasonings and served with a sliced baguette.

    16 people made this

    Serves: 6 

    • 450g raw top-grade tuna, finely diced
    • 3 tablespoons olive oil
    • 1/4 teaspoon wasabi powder
    • 1 tablespoon sesame seeds
    • 1/8 teaspoon cracked black pepper
    • 450g baguette, sliced

    Prep:10min  ›  Ready in:10min 

    1. In a bowl, stir together olive oil, wasabi powder, sesame seeds and cracked black pepper. Toss tuna into mixture until evenly coated. Adjust seasoning as desired with additional wasabi powder or black pepper. Serve on sliced French bread.


    Top-grade or sushi-grade tuna can be ordered at speciality fishmongers.

    If your local supermarket doesn't stock wasabi powder, you can find it in Chinese/Oriental speciality shops or online.

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    Reviews in English (15)


    Took this to a dinner party as an appetizer- it was a huge hit! I pressed the tartar into a bowl to create a mold, flipped in onto a small dish and served on a platter with sesame wontons which they devoured. I also substituted 1tbls. of tamari for oil and added a tsp. of chopped onions. Sesame wontons are easy: cut wontons diagonally to make triangles.(Make at least 48pcs. people love them!) Arrange on a cookie sheet with parchment(or lightly oiled). Spray or brush lightly with olive oil and sprinkle sesame seeds. Bake at 350degrees for 5-6 minutes.  -  04 Nov 2007  (Review from Allrecipes US | Canada)


    I've tried this twice and it's really a good recipe. The second time I used white sesame oil instead of the olive oil and also added a bit of thinly sliced green onions and just a bit of finely minced garlic. Great both ways!  -  06 Oct 2007  (Review from Allrecipes US | Canada)


    Right up our alley Joelle!! Fantastic recipe for a family like ours who have recently been eating a lot of raw tuna and lovin' every bite of it. I slightly toasted the sesame seeds and the french bread. Makes a great appetizer too. Thanks so much!!  -  13 Sep 2004  (Review from Allrecipes US | Canada)