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Tuna Tartare Tacos
Do you love the heartiness of Tuna ? Don’Make these restaurant quality avocado and a lot of onions ahi tuna tartare tacos at home .In a few minutes your Tuna Tartare Tacos meal will be ready.

My big sister visited me last weekend, and her husband went fishing with a few of his friends and caught a 100-pound tuna! My sister brought me 10 pounds of it, and I was so excited. It gave me enough tuna to make over 20 dinners of Tuna Tartare Tacos! I’ve been having fun in the kitchen trying out all kinds of ways to enjoy tuna.

My Tuna Tartare Tacos are amazing, especially when topped with spicy mayo and a sesame oil dressing. Even better, they’re super easy to make! Once you try these, you’ll want to make my Beef Tacos with salsa and cheese too. Both recipes are simple to make and absolutely delicious!
How to do you make Tuna Tartare Tacos
Step One : Prepare the Tuna Tartare
Dice the Tuna: Using a sharp knife, carefully dice the sushi-grade tuna into small, even cubes. Place the diced tuna in a mixing bowl.
Make the Marinade: In a small bowl, whisk together the soy sauce, sesame oil, lime juice, grated ginger, and sriracha (if using).
Combine: Pour the marinade over the diced tuna. Add the green onion and sesame seeds. Gently toss to coat the tuna evenly. Cover and refrigerate for at least 15 minutes to let the flavors meld.
Step Two: Prepare the Taco Shells
Warm the Shells: If desired, warm the taco shells or tortillas in the oven at 350°F for 3-5 minutes or until lightly crispy. Keep them warm until ready to serve.
Step Three: Assemble the Tacos
Layer the Tacos: Spoon a generous amount of tuna tartare into each taco shell. Top with diced avocado and a drizzle of spicy mayo.
Garnish: Add fresh cilantro leaves and thinly sliced radishes for extra flavor and texture.
Serve Immediately: Enjoy your Tuna Tartare Tacos while they’re fresh and crisp.

Kitchen Equipment You’ll Need
- Sharp knife
- Cutting board
- Small whisk or fork
- Mixing bowls
- Measuring spoons
- Spoon for serving
- Baking sheet (if warming taco shells)
Tips For Making the Best Tuna Tacos
Use Fresh Tuna: Always use sushi-grade tuna for this recipe.
Customize the Flavors: Adjust the marinade ingredients to suit your taste. Add more sriracha for heat or extra lime juice for a tangy kick.
Experiment with Toppings: Try adding pickled onions, cucumber slices, or shredded cabbage for additional crunch and flavor.
Keep Everything Cold: To maintain freshness, keep the tuna and other ingredients cold until just before serving.

What to Eat with Tuna Tacos
Tuna Tartare Tacos are delicious on their own, but pairing them with complementary dishes can enhance the meal. Here are some great options:
Side Salad: A light green salad with a citrus vinaigrette pairs perfectly.
Rice: Serve with a side of steamed jasmine or sushi rice for a heartier meal.
Edamame: Steamed and salted edamame makes a great appetizer or side.
FAQ
What’s the best way to dice tuna?
Use a very sharp knife and make clean cuts to avoid tearing the delicate tuna.
Can I make this dish gluten-free?
Yes, use gluten-free taco shells and tamari instead of soy sauce.
How long can I marinate the tuna?
Marinate for up to 30 minutes. Longer marinating can change the texture of the tuna.
Can I serve this without taco shells?
Absolutely! Serve the tuna tartare over crispy wonton chips or as a topping for rice bowls.
How do I make it spicier?
Add extra sriracha or a pinch of red pepper flakes to the marinade or spicy mayo.
Tuna Tartare Tacos
Course: Appetizer, Main CourseCuisine: Fusion (Mexican-Asian)Difficulty: Moderate6
servings20
minutes5
minutes180
kcal25
minutesIngredients
For the Tuna Tartare:
1/2 pound sushi-grade tuna, diced into small cubes
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon lime juice
1 teaspoon grated ginger
1 teaspoon sriracha (optional, for spice)
1 green onion, thinly sliced
1 teaspoon sesame seeds
For the Tacos:
6 small taco shells or tortillas
1 avocado, diced
1/4 cup spicy mayo (mix 1/4 cup mayonnaise with 1 teaspoon sriracha and a squeeze of lime juice)
Fresh cilantro leaves (optional, for garnish)
Thinly sliced radishes (optional, for garnish)
Directions
- Step One : Prepare the Tuna Tartare
- Dice the Tuna: Using a sharp knife, carefully dice the sushi-grade tuna into small, even cubes. Place the diced tuna in a mixing bowl.
- Make the Marinade: In a small bowl, whisk together the soy sauce, sesame oil, lime juice, grated ginger, and sriracha (if using).
- Combine: Pour the marinade over the diced tuna. Add the green onion and sesame seeds. Gently toss to coat the tuna evenly. Cover and refrigerate for at least 15 minutes to let the flavors meld.
- Step Two: Prepare the Taco Shells
- Warm the Shells: If desired, warm the taco shells or tortillas in the oven at 350°F for 3-5 minutes or until lightly crispy. Keep them warm until ready to serve.
- Step Three: Assemble the Tacos
- Layer the Tacos: Spoon a generous amount of tuna tartare into each taco shell. Top with diced avocado and a drizzle of spicy mayo.
- Garnish: Add fresh cilantro leaves and thinly sliced radishes for extra flavor and texture.
- Serve Immediately: Enjoy your Tuna Tartare Tacos while they’re fresh and crisp.
Notes
- Keep Everything Cold: To maintain the freshness of the tuna, keep it refrigerated until just before serving.
- Taco Shell Choices: You can use hard taco shells, soft tortillas, or even lettuce leaves for a lighter option.
- Make It Gluten-Free: Swap soy sauce for tamari and use gluten-free taco shells to cater to dietary needs.
- Fresh Toppings Matter: Use ripe avocado and fresh herbs like cilantro for the best flavor and texture.
- Alternative Serving Styles: If you’re not in the mood for tacos, serve the tuna tartare over crispy wonton chips or as a topping for a rice bowl.