Tuna Tartare with Cucumber and Avocado

This post may contain affiliate links. Read my disclosure policy.

Tuna tartare may sound fancy, but it’s really easy to make! Combine fresh sushi grade tuna, cucumber, avocado, scallions, and the sauce ingredients and serve with baked wonton chips.

My friend gave me a freshly caught tuna, and I created this simple tuna tartare recipe as an appetizer to share with my family. It’s so fresh and light – they loved it! If you prefer to eat this tuna as a main, you can enjoy this whole dish as one serving. For more recipes with sushi-grade tuna, try my Spicy Crunch Tuna Tartare, Tuna Poke Salad, and Ahi Tuna Poke Stacks.

What is tuna tartare made of?

Tuna: Buy sushi-grade tuna from a trusted fish seller. Ask where it came from and make sure the fish doesn’t smell fishy. For tuna to be safe to be eaten raw, it must be super fresh.
Cucumber: Peel and seed a regular cucumber and dice it into small pieces.
Avocado: If you’re making the tuna tartare a few hours ahead, wait to dice the avocado until right before serving.
Sauce: Drizzle soy sauce, sesame oil, and sriracha, if using, over the mixture.
Scallions: Sprinkle chopped scallions over the tartare.

What to Serve with Tuna Tartare

I baked some wonton chips and used them as dippers for the tuna tartare. If you prefer, you can also use baked chips, like purple potato chips or plantain chips. For a low-carb option, serve it with bell pepper, jicama, or celery sticks.

How long does tuna tartare keep?

It’s best to eat tuna tartare the day you make it, but it will keep in the refrigerator for two days.

Variations:

Fish: Swap tuna for sushi grade salmon.
Cucumber: Use an English or Persian cucumber instead of a regular one.
Sriracha: If you don’t want spicy tuna tartare, skip the sriracha.

More Tuna Recipes You’ll Love: