There’s something so refreshing about a tuna tartare. It’s light, vibrant, and when made with excellent-quality tuna, it feels like pure luxury in a bowl. This version combines diced tuna with a zesty togarashi dressing, creamy avocado, and crisp cucumber. Finished with sesame seeds, a little radish, and lime, it’s the kind of dish that looks and tastes restaurant-quality, yet is simple to prepare at home.

I love serving this as a starter for a dinner party, but it also works as a light main for two with a crisp salad or some rice crackers on the side. The balance of heat, citrus, and texture makes it one of my favourites.

When you manage to get your hands on excellent sushi-grade yellowfin tuna, the only real choice is to enjoy it raw. Fresh, clean, and full of flavour, it’s the kind of ingredient that doesn’t need much to shine.

A delicious recipe for tuna tartare with togarashi dressing

This tuna tartare with togarashi dressing is my take on a recipe from Liam Tomlin’s Lessons with Liam, and it’s one I come back to often. The spicy, zesty dressing lifts the richness of the tuna, while avocado and cucumber add creaminess and crunch. Simple to prepare yet elegant to serve, it’s a dish that feels restaurant-worthy but is easy to make at home.

I adapted it mainly to fit in with the quantity of tuna I had, but also to my heat preference levels. Liam’s recipe is a little spicier than I made it, but since tartare is essentially a protein salad, you can just adjust the seasonings in the dressing to your liking. I also made it in a bowl with all the salad things because layering it into a mould in a tian was a little fussy for my lunch.

Why You’ll Love This Tuna Tartare

Fresh, light, and healthy.
Restaurant-style dish made easy at home.
Customisable heat level with chilli or togarashi.
Perfect for dinner parties or a light summer meal.

Tips for maing tuna tartare

Only use sashimi-grade tuna or tuna from a trusted fishmonger.
Adjust the spice to your taste: use more chilli or togarashi for heat, or reduce for a milder version.
A squeeze of lime just before serving brightens all the flavours.

FAQ for making tuna tartare

What tuna is best for tuna tartare?
Always use sashimi-grade tuna from a reputable fishmonger. Ask for the freshest piece and keep it chilled until serving.

Can I prepare tuna tartare ahead of time?
You can prep the tuna and dressing separately a few hours in advance, but mix them only just before serving to keep the fish fresh.

What can I use instead of tuna?
Salmon works beautifully with the same dressing, or try it with kingfish for another fresh twist.

Is tuna tartare safe to eat raw?
Yes, as long as you use very fresh, sashimi-grade tuna and handle it safely (keep chilled and serve within hours).

What can I serve with tuna tartare?
Rice crackers, sourdough toast, or even a bed of sushi rice turn this into a complete meal.

Serving Suggestions

Serve with rice crackers or toasted sourdough for crunch.
Pair with a crisp white wine or dry rosé.
For a more filling meal, spoon the tartare over a bed of sushi rice for a poke-bowl style dish.

Prep Time:20

Ingredients

For the tartare

300 grams excellent quality tuna cut into thick cubes
½ an avocado diced
½ Mediterranean cucumber or 10 cm English cucumber, skin on, small dice
Black and white toasted sesame seeds for garnish
A few slices of radish optional
Lime wedges to serve

For the togarashi dressing

1 tsp finely grated ginger
1 clove garlic minced
½ – 1 red chilli deseeded and finely chopped (adjust to heat preference)
2 tsp 10 ml sesame oil
1 Tbsp 15 ml peanut oil
1 tsp honey
2 – 3 tsp soy sauce
¼ – ½ tsp chilli powder or togarashi spice blend to taste

Instructions

Prepare the dressing: In a small bowl, whisk together the ginger, garlic, chilli, sesame oil, peanut oil, honey, soy sauce, and togarashi spice.
Marinate the tuna: Cut the tuna into medium dice (you want the cubes to hold their shape). Toss the tuna through the dressing until well coated. Set aside briefly while you prepare the vegetables.
Prepare the vegetables: Dice the avocado and cucumber, and slice the radish if using.
Assemble: To serve, spoon avocado into the base of small bowls, followed by cucumber. Top with the marinated tuna and drizzle over a little extra dressing.
Garnish: Finish with toasted sesame seeds, radish slices, and a wedge of li

Notes

Storage Instructions

Tuna tartare is best served immediately once assembled. If you need to prep ahead:

Tuna: Keep the diced tuna covered in the fridge (not dressed) for up to 4 hours.
Dressing: Make the dressing and store it in a sealed jar in the fridge for up to 3 days.
Assemble just before serving to ensure the tuna remains fresh and the avocado doesn’t brown.

Servings: 2