Sarra Ina Garten’s tuna tartare is fresh sushi-grade tuna hand-cut into small cubes and tossed with olive oil, lime zest, lime juice, wasabi powder, soy sauce, Tabasco, scallions, jalapeño, and ripe Hass avocado. No cooking involved. It takes about 20 minutes of hands-on prep plus an hour of chill time and serves 6 to 8 as an elegant appetizer.
This recipe comes from Ina’s Barefoot Contessa Family Style cookbook (2002). She writes that she discovered it at the bar of the Regent Beverly Wilshire Hotel in Los Angeles during a book tour and “had to come home and try to re-create” what she tasted. Her version leans into Japanese flavors with wasabi and soy while keeping it bright with fresh lime and a little heat from both Tabasco and jalapeño.
The technique that makes this work is the full hour of chill time before serving. The lime juice gently firms the surface of the tuna while the wasabi, soy, and Tabasco soak into the fish from all sides. Skip the wait and serve it right after mixing, and you taste each ingredient separately instead of one clean, layered bite. That hour is not optional: it is the difference between a good tartare and a bowl of seasoned raw fish.
Ina Garten Tuna Tartare Recipe
Course: AppetizersCuisine: AmericanDifficulty: Easy8
servings20
minutes140
kcalIna’s no-cook appetizer inspired by a dish she tasted at the Beverly Wilshire Hotel in Los Angeles. Fresh tuna cubes chill in a wasabi-soy-lime dressing with creamy avocado until the flavors meld into one clean bite. Serve on crackers for an effortless cocktail party starter.
Ingredients
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3/4 pound (340g) very fresh sushi-grade tuna steak
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4 tablespoons (60ml) good olive oil
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Grated zest of 1 lime
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3 tablespoons (45ml) freshly squeezed lime juice
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1/2 teaspoon wasabi powder
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1 1/2 teaspoons soy sauce
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6 dashes Tabasco sauce
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1 1/2 teaspoons kosher salt
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1 teaspoon freshly ground black pepper
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1/4 cup (25g) minced scallions, white and green parts (2 scallions)
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2 teaspoons minced fresh jalapeño pepper, seeds removed
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1 ripe Hass avocado
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Crackers for serving
Directions
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Dice the tuna: Cut the tuna into even 1/4-inch cubes and place them in a medium bowl. Keep the pieces uniform so they marinate at the same rate.
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Make the dressing: In a small bowl, combine the olive oil, lime zest, lime juice, wasabi powder, soy sauce, Tabasco, salt, and pepper. Whisk until the wasabi dissolves.
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Combine the tartare: Pour the dressing over the tuna. Add the scallions and jalapeño and mix well until the fish is evenly coated.
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Add the avocado: Cut the avocado in half, remove the seed, and peel. Cut into 1/4-inch dice and carefully fold into the tuna mixture so the pieces stay intact.
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Finish and chill: Add the toasted sesame seeds if using. Taste and adjust the seasoning. Cover and refrigerate for at least 1 hour to let the flavors blend.
- Serve: Spoon the tartare onto crackers and serve cold.
Notes
- Ina says to use the finest quality tuna you can find. Yellowfin and big-eye are the two best options. Ask your fishmonger for sushi-grade or sashimi-grade to be sure the fish is safe to eat raw.
Add the avocado last and fold it in gently. Stirring too hard turns the avocado into mush, and you want distinct cubes that hold their shape against the tuna.
Do not let the tartare sit in the lime juice for more than 3 hours. The acid keeps working on the fish and the tuna eventually turns mushy at the edges.
FAQs
What kind of tuna works best for tartare?
Ina says to use “the finest quality tuna you can find” and recommends yellowfin or big-eye. Both have a clean, mild flavor and a firm texture that holds its shape when diced into small cubes. Ask your fishmonger for sushi-grade or sashimi-grade tuna, which means it has been stored at temperatures safe for raw consumption.
Avoid albacore or anything from a can. You want deep red flesh with no brown spots, no fishy smell, and a firm bounce when you press it with a finger. If the fish counter does not carry sushi-grade tuna that day, skip this recipe entirely. There is no workaround for fresh fish in a raw preparation.
Can you prep tuna tartare ahead of time?
You can make the dressing and dice the scallions and jalapeño a few hours early, but hold off on cutting the tuna and avocado until closer to serving. The tuna breaks down if it sits in the lime juice for more than two to three hours, turning soft and mushy at the edges.
Ina recommends a minimum of one hour of chill time, and that is the sweet spot. If you need to prep further ahead, keep the diced tuna and the dressing in separate bowls in the fridge and combine them 60 to 90 minutes before guests arrive.
Why does Ina use wasabi powder instead of paste?
Wasabi powder gives you more control over the heat level than the paste that comes in a tube. Most tube wasabi sold in grocery stores is actually horseradish dyed green with very little real wasabi in it. The dry powder tends to be a purer product with a cleaner, sharper bite.
You only need half a teaspoon for this recipe, so the heat stays mild. If you want more kick, add a quarter teaspoon at a time and taste before committing. Wasabi powder keeps for months in the pantry and is found in the Asian section of most grocery stores.
How is this different from Ina’s salmon tartare?
Ina’s Fresh Salmon Tartare from How Easy Is That? (2010) takes a completely different flavor direction. It combines fresh salmon with smoked salmon, swaps scallions for shallots, and uses dill, capers, and two kinds of mustard instead of Asian seasonings. The profile is European rather than Japanese-inspired.
This tuna version leans into wasabi, soy sauce, and sesame seeds and adds creamy avocado for richness that the salmon version skips entirely. If you enjoy seafood appetizers but prefer something that does not involve raw fish, Ina’s Smoked Salmon Dip is an easy alternative that works well as part of a larger spread.
What should you serve tuna tartare on?
Ina serves it simply on crackers, and plain water crackers or rice crackers both work because they do not compete with the flavors. Wonton crisps, endive leaves, and thin cucumber rounds are also good vehicles that hold a spoonful of tartare without adding distraction.
For a cocktail party, spoon individual portions into small glass cups or ramekins and let guests scoop with crackers on the side. If you are building a seafood appetizer table, pair the tartare with something cooked and warm for contrast.
