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  • 3/4 pound sushi-grade tuna
  • 1 large avocado
  • McCormick black and white sesame seeds
  • Parmesan twill or crispy wonton (optional)
  • sprouts/enoki mushrooms/thinly sliced jalapeno (optional)

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One of my favorite dishes to order at one of my “go-to” restaurants in Charlotte, is the Tuna Tartare. Oggi does it really well…and I wanted to test my skills with this recipe. I used super fresh, sushi-grade Yellowfin Tuna and my Ponzu Sauce I created for my Poke Bowl recipe.

Get creative…I topped it off with a few sprouts, enoki mushrooms and a Parmesan twill…damn if I did not forget the thinly sliced jalapeno…remembered as I was devouring it…little too late! You could even crisp up a few wontons and/or add thinly sliced radishes…all up to you!

Go grab a few avocados…if you are local to Charlotte, head on over to the fish market for your fresh tuna and let’s get our tartare on! This recipe is for one relatively large serving…it can feed two easily…maybe three!

Tuna Tartare on a wooden board

For the Ponzu Sauce:

  • 1/2 cup soy sauce
  • juice from one orange
  • juice from one small lemon
  • 1 Tablespoon Sushi Chef Baycliff mirin
  • 2 teaspoon sesame oil
Ingredients for tuna tartare

Cut the tuna up into tiny, bite-size pieces. Reserve. In a bowl, combine all of the ingredients for the Ponzu Sauce.

If you are making the Parmesan twill…heat the oven to 375 degrees. Take a fresh block of Parmesan cheese and grate finely. Lay either parchment paper or non-stick foil on a pan. Spread the Parmesan in a circle and allow to bake until it turns brown. This will take at least 10 minutes. I did turn on the broiler at the end to brown up a bit more…just be careful not to burn! When finished…gently remove from the foil…it will harden more as it cools.

Cut the avocado into pieces about the size of the tuna. Place a ring mold on serving plate. Add the cut avocado and pack as tightly as you can. Add the tuna and do the same…fill to the top of the mold.

Place in freezer for about five to eight minutes to set up. If you are serving on this platter, no need to transfer…I transferred mine just for the photo. Add the twill, the sprouts and the enoki mushrooms. Sprinkle with sesame seeds.

Tuna tartare

Generously pour spoonfuls of the Ponzu Sauce over the top…add a few more dashes of sesame seeds and ENJOY this wonderful Tuna Tartare! See…wasn’t that easy?

Tuna tartare on a wooden board

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