The appetizer, Chic bistro

Tuna tartare spoons

Name: Tuna tartare spoons
Prep time: 25 min
Total time: 30 min
Yield: 6 people
Cuisine: Chic bistro
Ingredients: 450 g Fresh sashimi grade tuna; 1 bunch Chives; 1 Shallot; 1 Lime; 2 tbsp Soy sauce; 1 tbsp Sesame oil; 1 tbsp Sesame seeds; 1 pinch Pepper

Tuna tartare spoons are a cocktail bite for 6 people, fresh tuna hand cut and seasoned with soy sauce, sesame oil and lime. The recipe takes 25 minutes of active work, the sauce and toasted sesame are made in the morning, and only the final toss happens right before serving. It's easy and budget friendly at €2.80 per person, and success comes down to cold tuna and last minute seasoning.

A really fresh tuna tartare, lifted with sesame and chives, served in little spoons you slide right off the tongue.

For: 6 people
Work: 25 min
Total time: 30 min
Prep: Prepared the same day
Difficulty: Easy
Cost per person: €2.80
Calories per person: 95 kcalcalculated by Kiloach, your weight coach

Hand cut raw tuna keeps a texture that's firm and tender at once, nothing like a mashed paste. Lime juice and soy sauce bring acidity and saltiness, while sesame oil and toasted seeds add that nutty, roasted note that gives this bite its character. Fresh chives lighten the whole thing with a green, sharp edge.

It's a great way to open a dinner with friends in spring or summer, served chilled in small spoons that circulate with drinks. It fits easily into a bistro style menu, ahead of a heartier main course, and it wins over anyone who loves raw fish without committing to a full plate of it.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

The day before Nothing to do
The same day 2 steps
Before the guests arrive 1 step
When it's time to serve 2 steps

In the morning, make the lime and soy sauce with the shallot macerating in it, and toast the sesame seeds. Right before guests arrive, cut the tuna into cubes and keep it cold on a chilled plate. At serving time, toss the tuna with the sauce and half the chives, fill the spoons, then finish with sesame seeds and the remaining chives.

The ingredients

6 people

Fish counter

Fresh sashimi grade tuna 450 g

Fruits and vegetables

Chives 1 bunch
Shallot 1
Lime 1

Pantry

Soy sauceoften in the pantry 2 tbsp
Sesame oiloften in the pantry 1 tbsp
Sesame seedsoften in the pantry 1 tbsp
Pepperoften in the pantry 1 pinch

Allergens Fish, Soy, Sesame

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

Make the sauce with the lime juice, soy sauce, sesame oil and pepper, then add the finely chopped shallot.

Let the shallot macerate in the lime juice, it loses its sharpness.
Toast the sesame seeds dry in a pan until fragrant, and finely chop the chives.

Watch closely, they go from golden to burnt in 20 seconds.

Before the guests arriveThe last hour, right before the doorbell rings.

Cut the tuna into small half centimeter cubes with a very sharp knife, and keep it in the fridge on a chilled plate.

Cold tuna cuts clean without crushing, pull it out at the last moment.

When it's time to serveThe final touches, right in front of your guests.

Toss the tuna with the sauce and half the chives, and taste to adjust the lime.

Toss with a fork, without crushing the cubes.
Fill the spoons and sprinkle with sesame seeds and the remaining chives.

Set the spoons on a chilled plate or on ice to keep them cold.

Our tips to get it right

Use a very sharp knife to cut the tuna, a dull blade crushes the cubes and completely changes the texture in your mouth.
Drain the marinated shallot slightly before mixing it into the tuna, otherwise the mixture releases too much liquid into the spoons.
Make a few extra spoons beyond your guest count, it's a bite people reach for again when it's properly cold.

The variations

Swap the tuna for fresh sashimi grade salmon for a milder, richer version.
For a version without raw fish, sear small tuna cubes for a few seconds on each side so they're only partly cooked.
Fold in a few diced avocado cubes at the last moment for a creamier texture and a more generous bite.

What to serve it with

A glass of chilled dry white wine
Blinis or crispy mini toasts
Iced green tea for a nonalcoholic option

Storage

Raw tuna is best eaten the day you buy it, don't keep it more than a few hours in the fridge before mixing. This tartare doesn't freeze and can't be made ahead once seasoned, since lime and soy actually cook the fish and dull its color.

Questions about this recipe

Can I make this tartare with frozen tuna?

Yes, as long as it was frozen specifically for raw consumption, which eliminates the parasite risk. Let it thaw slowly in the fridge and pat it very dry before cutting.

How do I recognize sashimi grade tuna at the fish counter?

Ask your fishmonger directly for tuna meant to be eaten raw, the flesh should be deep red, firm and without a strong smell. Mention it's for a same day tartare so they can advise you.

What can I serve this in if I don't have small spoons?

Tiny glass cups, porcelain spoons or even mini individual bowls all work well. The key is that each guest gets their own fresh single bite.

How many spoons should I plan per person?

Plan on 3 to 4 spoons per person if this tartare opens a spread with other bites. Go for 5 to 6 spoons per person if it's the only savory option before the meal.

Can tuna tartare spoons be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make tuna tartare spoons?

Allow 30 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in tuna tartare spoons?

About 95 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does tuna tartare spoons cost?

About €2.80 per person, that's €16.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy, sesame. Remember to ask your guests about their allergies before putting your menu together.