This Ginger Ahi Tuna Tartare recipe is super fresh and flavorful and it only has four ingredients! It’s a delightful hors d’oeuvre or first course for a dinner party. 
My husband and I honeymooned on the island of Huahini in French Polynesia. It was an incredibly amazing vacation — from the soft sand and clear ocean, to our hut on stilts and the amazing food!
We ate a ton of fresh fish and tropical fruits, all delicious. However, the most memorable dish we ate was an Ahi Tuna Tartare at a small, charming restaurant in the village. (We had to take a boat to get to the village, by the way.)
During the week, we went to this restaurant several times, just for the tartare — and it’s the inspiration behind this Ginger Ahi Tuna Tartare recipe.
I’ve kept the recipe stored away in my mind — which was easy because I remembered two important things: one, not including the salt there were four ingredients, and two, the size the cuts.
What made this tuna tartare so special?
It was the size of the cuts of ginger and onion that made for a wonderful final texture, which ultimately enhanced how good it tasted!
What is Tuna Tartare?
- Taretare has a few different culinary meanings.
- In French cuisine, Sauce Tartare (Tartare Sauce) is a white sauce made with mayonnaise and hard boiled egg yolks. The sauce is garnished with onions, chives and capers, and is usually served with seafood.
- Also in French cuisine, Boeuf à la Tartare (Beef Tartare) is a dish composed of chopped, raw, lean beef served with capers, onions, paresly and raw egg.
- Typically when you hear “tartatare” it’s referring to beef. Tuna Tartare and others have become quite popular. The idea of the dish is very similar to that of the Beef Tartare, only with a different protein.
This Ginger Ahi Tuna Tartare is my favorite one I’ve ever had. I love the simplicity of it. An incredible amount of flavor is packed into just a few ingredients.
This is a fantastic recipe for weekend dinner parties! And if you ask me, preparing it is a lovely way to spend a weekend afternoon.
What to Serve Ginger Ahi Tuna Tartare with . . .
- Chips.
- Rice.
- A fork.
- Wonton crisps. (Here’s how to make them.)
- Butter lettuce cups with avocado (pictured above).
Timeline for making the Ahi Tuna Tartare recipe:
at least 45 minutes and up to 2 hours and 15 minutes ahead: Cut all of the ingredients and combine everything except the salt. Chill it in the refrigerator for at least 20 minutes and up to 2 hours.
Again, here’s how to make chips with wonton wrappers. (In this case, I just used a round cutter, a mini muffin pan and a touch of grape seed oil.)
This Ahi Tuna Tartare recipe is super fresh, super flavorful and only has four ingredients. It's a delightful hors d'oeuvre or first course for a dinner party.
Serves about 2 dozen as an hors d'oeuvre and about 1 dozen as a 1st course
Please note that the calorie count only includes the tartare.
- 1 pound sushi grade Ahi tuna, cut into 1/4-inch (or smaller) dice
- 1/2 cup white onion, finely chopped (about 1/8-inch dice)
- 1/4 cup fresh ginger, peeled, super finely chpped
- 1/4 cup chives, washed and dried, super finely chopped
- salt to taste
-
Combine all of the ingredients except for the salt. Cover with plastic and let the flavors come together in the refrigerator for at least 20 minutes and up to 2 hours. (Two hours is ideal.)
-
Season to taste with salt and serve. (Here's How to Season to Taste.) Serve with chips, lettuce leaves, wonton crisps, or on a plate!
sippitysup says
January 2, 2012 at 6:35 pmIt’s like poke given a fancy little place to live! GREG
Jenny @ Savour the Senses says
January 2, 2012 at 8:29 pmOh.My.God. Could this get any better?! Looks AMAZING!
valentina says
January 3, 2012 at 7:19 amThanks, Jenny! 🙂
Anna says
January 3, 2012 at 1:09 amWow! My husband will give me a weekend getaway as soon as he tastes this. He loves seafoods, tuna way on top his list…I hope I can find really great sushi grade tuna in the store. Thanks for sharing! Have a great year ahead, Chef!
valentina says
January 3, 2012 at 7:20 amHi, Anna — oh I do hope your husband takes you somewhere wonderful! Happy New Year! xo
Dina Conforti says
January 3, 2012 at 2:50 amThis looks gorgeous!! I can only imagine how yummy it tastes! Bon Apetit!
beti says
January 3, 2012 at 3:20 amI love tuna tartare, your presentation is divine!
valentina says
January 3, 2012 at 7:21 amThank you, Beti! 🙂
Kim says
January 12, 2012 at 6:20 pmWhat a beautifully presented bite!
There’s a sushi house near here that we frequent once a week. They are known for their “poke bowl,” which is similar to your tartare. I’ve been meaning to make my own version… you have now inspired me. Very creative!
[K]
Shut Up & Cook | The Attainable Gourmet says
November 25, 2012 at 5:11 amYum!
I’m trying to think of a good veggie to do with a seared ahi tuna dish.
Any ideas?
valentina says
November 25, 2012 at 6:19 amI always love bok choy with this sort of dish — here are a couple yummy recipes — Bok Choy with Crispy Garlic Orange Sesame Sauce & Bok Choy Pepper Stir Fry . . . Thanks for checking out my blog! Enjoy!
Catherine Brown says
September 1, 2018 at 3:20 pmOne of my very favorite things! and that’s a lotta ginger too… just the way I like it!
valentina says
September 3, 2018 at 5:53 pmHere’s to a whole lotta ginger! 🙂
linda spiker says
September 1, 2018 at 5:25 pmGinger and ahi were meant for each other. Pretty little bites too!
valentina says
September 3, 2018 at 5:53 pmI agree. Thank you! 🙂
Danielle says
September 1, 2018 at 7:28 pmThis looks so simple, tasty, and restaurant worthy. I really love the idea.
valentina says
September 3, 2018 at 5:54 pmWhy thank you! 🙂
Natalie says
September 1, 2018 at 8:42 pmI love Ahi tuna! Looks so delicious and perfect for hosting and dinner parties!
valentina says
September 3, 2018 at 5:54 pmThanks so much!
Chichi says
September 2, 2018 at 12:34 amI definitely love this recipe. I am not a seafood fan. But this recipe and the colors plus the little edible ‘dishes’ ( thanks for also sharing how the crisps are made) make me want to make these ASAP
valentina says
September 3, 2018 at 5:54 pmThank you so much. Maybe it’ll turn you into a fish lover. 🙂
David says
September 2, 2018 at 7:07 amLove your explanation of tartartare! And how wonderful to bring back memories of your honeymoon! And your method for the wonton cups is invaluable! I make a scallop ceviche and those will be perfect for it!
valentina says
September 3, 2018 at 5:55 pmScallop Ceviche! I’ll have some of that, please! 🙂
Colette says
September 4, 2018 at 12:55 pmFresh, beautiful, refreshing…just what we need to eat in these hot summer days!
valentina says
September 5, 2018 at 10:12 amThank you, Colette! Yes!
Healthy Kitchen 101 says
September 7, 2018 at 1:21 amWow, they looks so fresh! I had thought that the pink part was grapes at the first sight.
can I cut the tuna bigger? I prefer eating them in big pieces.
– Natalie Ellis
valentina says
September 7, 2018 at 10:11 amHi Natalie! Yes, the tuna can be cut in larger pieces. If you do that, it would be more like Poke. (Also delicious!) Thank you!