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tuna tartare
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Simple Tuna Tartare

This recipe uses a ring mold to make a beautifully presented tuna tartare atop fresh avocado. Garnished with sesame seeds and nori, and a fresh basil vinaigrette.
Course Appetizer
Cuisine French, Fusion, Japanese
Keyword Tuna Tartare
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving


  • 50 grams Tuna Steak
  • 1 Avocado
  • 1 tsp Soy Sauce
  • 1 tsp Ponzu
  • 2 tbsp Basil Vinaigrette
  • 2 tsp Sesame Seeds
  • 1 sheet Nori


  • Chop up your defrosted tuna steak into about 1 cm cubes. Do the same with your avocado. Some people marinade the tuna before compiling the ring mold, however I really wanted the taste of the raw tuna to shine through, so the only extra seasoning will be from the Soy Sauce and the Ponzu.
  • Place the ring mold on the plate and put down the avocado. Use the plunger to press it down and make it nice and tight. Sprinkle a tsp of everything bagel seasoning (or just some sesame seeds).
  • Add the tuna atop the avocado and press down the plunger to compress. Take off the plunger and spoon over the ponzu and soy sauce trying to get some on all the tuna. Most of it will run down to the avocado/onto the plate. This is okay. Add some more sesame seeds and press again.
  • Spoon around some of the basil vinaigrette. Remove the ring mold by holding the plunger down and slowly lifting the ring mold upwards. When it is removed you can take the plunger off the top of the tuna tartare stack. Garnish with some chopped Nori.