Tuna Tartare Recipe With Lime & Shallots

Show off your fancy side with this deceptively fancy dish

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New book Yes Way Rosé by Erica Blumenthal and Nikki Huganir isn't just a manual to all things pink wine—it's filled with delicious recipes that pair with the stuff, too. Prepare this refreshing, no-cook dish just before serving as a light dinner or easy main course, and, of course, don't forget the bottle of rosé.

Reprinted with permission from YES WAY ROSÉ © 2019, by Erica Blumenthal and Nikki Huganir, Running Press

Tuna Tartare Crisps
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It's easier than you'd think to make raw fish at home. Learn how to make this tuna tartare recipe with shallot, lime, pink peppercorn and Champagne vinegar.
Prep Time
Cook Time
Total time: 20 minutes
  • 12 ounces sushi-grade tuna, raw
  • 1 large shallot, minced (¼ cup)
  • ¼ cup Champagne vinegar
  • ¼ cup avocado or walnut oil
  • 2 limes, juice and zest, finely grated
  • 1 teaspoon pink peppercorns, plus more for the garnish, smashed with the side of a knife
  • ¼ cup basil leaves, thinly sliced
  • Kosher salt and freshly ground black pepper
Optional Ingredients
  • Endive leaves, for serving (optional)
  1. Freeze tuna for 15 minutes to make cutting easier, and place a metal mixing bowl in the refrigerator. Remove the tuna from freezer and, with a very sharp knife, cut into ¼-inch cubes and place in a chilled bowl.
  2. Whisk the shallot, vinegar, oil, lime juice and zest, and peppercorns in a small bowl.
  3. Pour the vinaigrette over the tuna. Add the basil and fold together just to combine. Taste and adjust seasoning with salt and pepper.
  4. Plate the portions individually using a ring mold or biscuit cutter to shape them neatly. Alternatively, scoop the tartare into endive leaves for sophisticated finger food.
Calories per Serving 158
Total Fat 9.4 g
Saturated Fat 0.9 g
Trans Fat 0.0 g
Cholesterol 22.1 mg
Total Carbohydrates 4.1 g
Dietary Fiber 1.1 g
Total Sugars 1.0 g
Sodium 251.6 mg
Protein 14.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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