Tuna Tartare with Capers and Tomatoes
This killer recipe for Italian-inspired tuna tartare is made with salty capers, sharp lemon juice and tangy tomatoes, then topped with garlicky toasted breadcrumbs for the ultimate mix of textures and flavors. It really highlights the delicate flavor of fresh tuna and is easy to make, yet so impressive!
This post may contain affiliate links.
How lucky am I to have friends who love to fish, and often share their catch? After being gifted yet another bag of freshly caught yellowfin tuna (cue the world's tiniest violin), I developed this recipe for tuna tartare, and boy is it tasty!
It combines the buttery texture of fresh sushi-grade tuna with bright, coastal Italian flavors. It's fancy enough for entertaining, but easy enough to whip up on a weeknight!
What Makes This the Best Tuna Tartare Recipe
Most of the recipes for tuna tartare have a Japanese or Asian flair, with ingredients like sesame oil and rice wine vinegar, but my Italian-inspired version celebrates the pure, clean flavors of the Mediterranean.
It incorporates ingredients like capers, lemon and red onion that highlight the delicate fresh fish, but don't overwhelm.
What really sets this recipe apart, though, is the added texture from a sprinkle of garlic breadcrumbs on top. It adds a mild, toasted garlic flavor and has the best crunch - kinda like a spicy crunchy tuna roll.
Love raw tuna?? Try my Sicilian Tuna Crudo Recipe with olives and pistachios or this Classic Tuna Carpaccio with capers, pine nuts and arugula.
What is Tuna Tartare?
Tuna tartare is a dish consisting of raw, sushi grade tuna that's been mixed with various seasonings. It's a variation of beef tartare, which is a classical French dish made of raw minced meat.
Tuna tartare is often found on appetizer menu's at high-end restaurants and sushi restaurants, and is typically made with extremely fresh raw fish, like bluefin tuna or sushi-grade ahi tuna (yellowfin).
Tuna Tartare Recipe Ingredient Notes
Fresh Tuna - Tartare must be made with the freshest fish possible. Look for high quality, sushi-grade tuna at your local fish market. You can use frozen tuna as long as it's sustainably sourced and of excellent quality. Look for tuna with smooth, firm flesh, and a deep red or pink color with no brown or gray spots. It should smell clean and fresh like the sea, and not at all fishy. If you can get your hands on some fatty tuna belly - even better!
Tomatoes - Use a good-quality, in-season tomato if possible, and remove the seeds before dicing.
Capers - I like the nonpareil variety here rather than the larger Capote capers due to their petite size. Make sure you drain them of their liquid and give them a quick rinse under running water or they can overpower the dish. If using salt packed capers, they need to be soaked first to remove some of their salinity.
Extra Virgin Olive Oil - The quality of your extra virgin olive oil is as important as the tuna. Use the best, freshest extra virgin olive oil you can find. I recommend the Fresh Pressed Olive Oil Club. They're not a sponsor, I just adore their products.
Lemon Juice - Freshly squeezed makes a big difference. Don't skimp!
Coarse Sea Salt - Maldon, sel gris and other coarse sea salts are ideal here to give a little added crunch.
Panko Breadcrumbs - These breadcrumbs have a distinctly light and airy texture that can't be matched with regular breadcrumbs. Don't skip them!
Crostini or Chips (optional) - I recommend serving your tartare with something crunchy to scoop it up with! It makes for a fun presentation and adds more dimension to the dish.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Very Sharp Knife (and a knife sharpener)
- Large Mixing Bowl
- Microplane Grater
- Ring Mold
How to Make Tuna Tartare: Step by Step Instructions
Make the Garlicky Toasted Breadcrumbs
- Add 1 tablespoon of olive oil to a medium sauté pan over medium heat.
- Add the breadcrumbs and grated garlic clove, then stir continuously until golden brown and toasted, about 3-4 minutes. Season lightly with salt and pepper, then set aside to cool.
Make the Tuna Tartare
- Use a very sharp knife to dice the tuna into ¼ inch cubes and place them in a mixing bowl.
- Add the diced tomatoes, red onion, capers, parsley, lemon juice, ½ teaspoon salt, pepper to taste and remaining olive oil. Mix together, then taste and adjust seasoning as needed.
- To serve, spoon the tartare onto a chilled plate, then top with the toasted breadcrumbs and serve immediately with crostini or crackers on the side.
- For a fancier presentation, press the tartare into a ring mold or round cookie cutter, then top with breadcrumbs and remove the mold right before serving.
Tuna Tartare Tips for Success
- Place the tuna in the freezer 30-60 minutes before cutting to make the flesh firmer and easier to slice.
- A sharp knife is essential for making clean cuts. A dull knife will mash the tuna.
- Chill your plates into the refrigerator or freezer before serving to keep the tuna cold.
- Do not add the lemon juice or sea salt until right before serving so that it doesn't begin to cook or cure the tuna.
- Use a ring mold or round cookie cutter for a fancy restaurant style presentation!
Flavor Variations
This tartare recipe has an Italian influence, but you can easily switch up the ingredients to make it your won. Experiment with additional seasonings and garnishes to add different textures and flavors!
- Try lime juice instead of lemon, shallots or green onion instead of red onion, pistachios instead of pine nuts, or black olives instead of capers.
- You can make a spicy tuna tartare with red chili flakes or jalapeños!
- Add creamy avocado, chopped nuts or sesame seeds for a different texture.
How to Serve Tuna Tartare
Use a ring mold or cookie cutter and top with breadcrumbs for a restaurant style presentation! Then serve with crostini, crackers, crispy wonton chips, potato chips, pita chips, tortilla chips or sliced cucumbers.
I love to serve this dish with cocktails or a crisp New Zealand sauvignon blanc - the perfect flavor pairing!
Since tuna tartare is a light appetizer, I like to serve it before a heavier meal, like homemade braciole, a rich bowl of New England clam chowder or my famous Italian meatballs.
Storing Tartare Tuna
Tuna tartare, like any raw preparation, is best served immediately and does not store well. However, you can store any leftover tuna mixture in an airtight container for no more than 24 hours. Because of the lemon juice, it will begin to change in texture as the acid breaks down the tuna. Only save tuna that hasn't been sitting out at room temperature for longer than an hour.
Classic Tuna Tartare Recipe FAQ's
Is tuna tartare raw?
Yes, tartare is raw by definition. This is why using sashimi-grade tuna from a reputable source is crucial. When properly handled, raw tuna is safe for consumption.
Both dishes feature raw tuna cut into small pieces, but tartare is typically a finer dice. Poke is a Hawaiian dish that predominantly features Tropical and Asian flavors, while tartare is a classical French preparation and can take on many different forms.
If your tuna becomes gray or brown, dull, with a slimy or mushy texture, or if it develops a fishy odor, it should probably not be consumed. soft tuna develops a fishy odor, dull color, or slimy texture, these are signs it should not be consumed raw.
Tuna tartare should be consumed fresh and will not keep well due to the acidic components.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Best Tuna Tartare Recipe
Ingredients
For the Toasted Garlic Breadcrumbs
- 1 tablespoon extra virgin olive oil
- ⅓ cup panko breadcrumbs
- 1 clove garlic minced or grated
- pinch salt to taste
- Freshly cracked black pepper to taste
For the Tuna Tartare
- 1 lb fresh sushi-grade tuna
- 1 tomato, seeded and diced about ½ cup
- 3 tablespoons minced red onion
- 3 tablespoons capers drained and rinsed
- 1 tablespoon minced fresh parsley
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- ½ teaspoon Kosher salt
- freshly cracked black pepper to taste
- Crostini, crackers or potato chips optional, for serving
Instructions
Toasted Garlic Breadcrumbs
- Add 1 tablespoon of olive oil to a medium sauté pan over medium heat.
- Add the breadcrumbs and grated garlic clove, then stir continuously until golden brown and toasted, about 3-4 minutes. Season lightly with salt and pepper, then set aside to cool.
For the Tuna Tartare
- Use a very sharp knife to dice the tuna into ¼ inch cubes and place them in a mixing bowl.
- Add the diced tomatoes, red onion, capers, parsley, lemon juice, ½ teaspoon salt, pepper to taste and remaining olive oil. Mix together, then taste and adjust seasoning as needed.
- To serve, spoon the tartare onto a chilled plate, then top with the toasted breadcrumbs and serve immediately with crostini or crackers on the side.
- For a fancier presentation, press the tartare into a ring mold or round cookie cutter, then top with breadcrumbs and remove the mold right before serving.
Notes
- The quality of your ingredients really matters. Use the freshest, best quality tuna, tomatoes, capers and extra virgin olive oil.
- Keep your tuna cold at all times to maintain freshness.
- Place the tuna in the freezer 30-60 minutes before cutting to make the flesh firmer and easier to slice.
- For a restaurant worthy presentation, chill your plates into the refrigerator or freezer before serving.
- Do not add the lemon juice or sea salt until right before serving so that it doesn't begin to cook or cure the tuna.
