Mexican Tuna Tartare

Mexican Tuna Tartare-

Tuna tartare: the most photogenic of foods. Deceivingly fancy too.

My friend and I tried our hand at DIY sushi yesterday, only to find that it wasn’t as easy as we’d hoped. Some of the sashimi-grade tuna was leftover, but I didn’t feel like going through all the trouble of maki again today. I was definitely not going to let that nugget go to waste though, so I decided to make a Mexican tuna tartare.

I tended bar at a sushi restaurant after I moved home post-college. It was my job-searching job. The sushi chef there was half-Mexican and half-Japanese and this Mexican tartare is inspired by one of his creations called—wait for it… the Mexican Roll.

Go fish.

Mexican Tuna Tartare-1

Mexican Tuna Tartare
  1. Sashimi grade tuna, chopped into small pieces (1/2 cup when chopped)
  2. quarter of a lime's worth of juice
  3. 1 T sesame oil
  4. 1 tsp coconut aminos (or soy sauce)
  5. 1/4 tsp chili powder
  6. cayenne powder and/or finely chopped jalapeños, to taste (I prefer to leave out the seeds)
  7. fresh chopped cilantro to taste
  8. fresh chopped chives or scallions to taste
  9. salt and pepper to taste (I actually didn't add any salt this time.)
  10. sliced avocado
  1. mix everything but the avocado together. Then chill for an hour or so to let the flavors mingle. Pack into 1/4 cup measuring cup or a frame with a cute cookie cutter and then pop it out on the plate with avocado (a more nicely sliced avocado than mine) like you're a top chef.
  1. Serve on top of roasted nori chips for a sushi-like situation without the hassle.
  2. Serve it with plantain or banana chips.
  3. I'd prefer chili oil over sesame oil, but I didn't take the time to make or buy any.
  4. I ate our leftover spicy sauce (sriracha + mayo + cilantro) with this, but this would also be good without the sauce.
  5. Leave out the avocado, jalapeños and sub cilantro for fresh parsley for a more traditional tartare.
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    • says

      Glad you liked it, Christine! And hey, if you're on day seven, you've made it past the hardest part of the Whole30 already so high fives to you!