Seared Tuna Tartare

Seared Tuna


Level: Intermediate

*If you want to make this recipe easier, cube the tuna and serve it with chopped avocado and the special sauce.

  • ¾ Teaspoon freshly grated Ginger (I buy the frozen Dorot. Takes out the buying peeling and cutting work of ginger but you still get the fresh flavor. Sold at Whole Foods & TJ’s)
  • 1 clove minced Garlic (Dorot makes garlic too)
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Mirin
  • ¼ Cup Rice wine Vinegar
  • ⅓ Cup Peanut oil
  • About 4 Tablespoons of  toasted Sesame Oil
  • 1 Pound Sushi-grade Tuna, Make sure the tuna is sushi-grade- you shouldn’t be eating raw tuna unless its sushi-grade and has been previously frozen
  • 1 ripe avocado thinly sliced or cubed
  • 2 Tablespoons of sesame seeds
  • 2 Tablespoons of black sesame seeds


  1. Combine sesame seeds and black sesame seeds on a plate
  2. Cover tuna in a light coating of sesame oil (use about 2 tablespoons)
  3. Roll tuna in the sesame seeds so the entire piece is covered in sesame seeds.
  4. Heat a medium skillet on high. Make sure oil is super hot before adding the tuna.
  5. Sear tuna for 1-2 minutes on every side. Each side should look golden brown.
  6. Remove from the pan and let rest about 10 minutes before slicing.
  7. Locate the direction of the grain of tuna. Cut across the grain to shorten the fibers.
  8. For the sauce combine ginger, garlic, soy sauce, mirin, rice wine vinegar, 2 tablespoons of sesame oil, and peanut oil. Mix well until combined. Once combined, add cubed avocado.
  9. Place tuna on a serving platter and pour over the sauce.

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