Tuna Tartare

Tartare is often made with chopped beef, but using tuna makes an easy, delicious and beautiful dish.

Tuna Tartare
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba







Calorie count is per serving.

Ingredients (Serves 2)

  • 160 g tuna (sashimi/lean/block)
  • 1 tbsp olive oil
  • 2 slice bread (sandwich sliced/crust removed)
  • 1/2 clove garlic
  • [Condiments]

    • 2 tbsp onion (minced)
    • 2 tbsp tomato (minced)
    • 1 tbsp parsley (minced)
  • 1/4 tsp salt
  • A pinch of pepper
  • A pinch of black pepper (coarsely ground)



Cut the tuna into 5 mm dices and chop. Place in a bowl and mix with olive oil, 1/4 tsp salt and a pinch of pepper.


Lightly toast the bread in a toaster oven. Rub the cut side of the garlic over the slices and toast until golden brown. Cut into easy-to-eat pieces.


Place a 5-6 cm ring mold in the center of the plate. Spoon 1/2 of the tuna into the mold and press lightly. Remove the mold and sprinkle with black pepper. Arrange the [condiments] around the tuna. Drizzle with olive oil and serve with garlic toast.


Use the back of a spoon to gently pack the tuna into the mold. This will prevent collapsing when removing the mold.


[Ring mold]
A round, bottomless mold used to arrange or cook food in a cylindrical shape. If you don't have a mold, you can make do with aluminum foil. Fold the foil into a strip about 3 mm wide and wrap it around a cylinder. Remove the cylinder and you have a mold!