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Fish, Classics and bistro fare

Tuna Tartare with Salad

Tuna tartare with salad is a raw fish dish for 4, ready in 25 minutes, rated easy, at about €5 per person. The key is very cold tuna cut by hand with a knife and a lemon, shallot, soy sauce dressing added right before serving.

Tonight it's fresh tuna tartare, hand cut with a knife, brightened with shallot and lemon, served with salad and bread.

Tuna Tartare with Salad
Total time
25 min
Difficulty
Easy
Cost per person
€5.00
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

Tuna cut into small dice keeps a firm, almost melting bite, nothing like the mush you get from a food processor. Shallot brings a little sharpness, lemon wakes up the fish, and soy sauce adds a salty note that stands in for regular salt. It's a dish that tastes best fresh and lively, a change from the usual cooked fish on Sunday.

This is a warm weather dinner, perfect for a spring or summer evening when you want something light without standing at the stove for an hour. It works well for a quiet dinner for two or a meal among adults, but it's less suited to kids who aren't always fans of raw fish. With toasted bread and a salad, it turns into a full meal with almost no effort.

The ingredients

4 people

Fish counter

  • Fresh tuna steak 600 g

Fruits and vegetables

  • Shallots 2
  • Lime or lemon 2
  • Chives 1 bunch
  • Lettuce 1

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Soy sauceoften in the pantry 1 tbsp
  • Mustardoften in the pantry 1 tsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 8 slices

Allergens Fish, Gluten, Mustard

The step by step recipe

  1. Put the tuna in the freezer for a few minutes, then cut it into small dice with a knife.

    Use a sharp knife, a food processor would crush the flesh.

  2. Finely chop the shallot and chives.

    Rinse the shallot if you want it less sharp.

  3. Mix the tuna with the shallot, chives, lemon juice, oil, soy sauce, and pepper.

    Season at the last moment, lemon starts to cook the flesh if it sits too long.

  4. Toast the bread. 4 min

    Cut it into thin slices so it gets crisp.

  5. Dress the salad with mustard, vinegar, a little oil, salt, and pepper, then plate the tartare using a round cutter.

    Serve right away and well chilled, tartare doesn't wait.

Our tips to get it right

  • Buy sushi grade fresh tuna from a trusted fishmonger, since it's eaten raw it's the one ingredient you can't fix later.
  • Cut the dice to the same size so every bite has the same texture, not too fine and not too chunky.
  • Keep the mixed tartare in the fridge until the last minute, tuna warms up fast and loses its firm texture.

The variations

  • Swap the tuna for fresh salmon for a milder version that's just as quick.
  • For a version without raw fish, sear the diced tuna for a minute in a very hot pan before seasoning it, it will stay pink in the center.
  • For kids, serve the tuna lightly seared in small pan grilled cubes instead of raw, with the same seasonings on the side.

What to serve it with

  • Toasted country bread
  • Glass of dry white wine
  • Thin fries or homemade chips

Storage

Tartare is best eaten the same day, seasoned right before serving. If you have leftover raw tuna that hasn't been seasoned yet, keep it in the fridge in a sealed container and use it within 24 hours. It doesn't freeze once prepared.

Questions about this dish

Can you prepare tuna tartare ahead of time?

You can dice the tuna and prep the herbs ahead, but season it only right before serving. Lemon and salt draw moisture out of the fish, and the texture turns soft if it sits too long.

What kind of tuna should you use for tartare?

Choose fresh tuna steak clearly labeled for raw consumption from a fishmonger. Ask for advice, they can tell you if the catch of the day is suitable to eat raw.

Can you swap out the soy sauce?

Yes, you can replace it with a little extra salt if you don't have any. Soy sauce mainly adds a salty, savory note, nice but not essential.

Does tuna tartare freeze well?

No, once it's mixed and seasoned, it doesn't freeze well. Raw tuna that hasn't been cut yet can be frozen beforehand if the fishmonger's label says it's suitable.

How long does it take to make a tuna tartare with salad and bread?

Count 25 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a tuna tartare with salad and bread?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tuna tartare with salad and bread cost?

About €5.00 per serving, or €20.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, mustard. Always check the labels of the products you buy.

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