Tuna Tartare with Caviar

Sushi-grade tuna is diced small and folded with sesame oil, mirin, soy sauce, capers, yuzu kosho, and lime zest, then layered with pressed avocado in a ring mold and topped with caviar.

Why You'll Love Tuna Tartare with Caviar

Pressing the avocado through a cooling rack gives it an even, cubed texture instead of a mash, and layering it in a ring mold with the seasoned tuna keeps everything neat on the plate. The yuzu kosho brings the heat, the capers bring the salt, and the caviar goes on last.

Tips and Tricks

• Use a cooling rack for avocado: Pressing the avocado through creates perfect cubes without mashing-ideal texture for layering.
• Keep the tuna ice-cold: Cold fish is easier to dice cleanly and ensures the tartare stays super fresh.
• Don't overmix the tuna: Stir just until coated so the pieces stay intact and the tartare keeps its elegant texture.

Variations

• Try different caviar: Golden Goat is luxe, but trout roe or salmon roe add similar texture at a lower price point.
• Add crunch: Top with crispy shallots, puffed rice, or a crushed wonton chip layer for contrast.
• Spice it up: Mix in a tiny amount of wasabi or chili crisp if you want more heat behind the yuzu kosho.

Substitutions

• Tuna: Sushi-grade salmon or hamachi work beautifully with this flavor profile.
• Yuzu kosho: Sub a squeeze of lime + chili oil for similar brightness and kick.
• Mirin: Use rice vinegar with a pinch of sugar as a quick substitute.

Best Served With

• Wonton crisps or sesame crackers
• Chilled sake or dry sparkling wine
• Seaweed salad or a cucumber sunomono
• Pickled ginger or daikon ribbons on the side

How to Store Leftovers

• This one's best eaten immediately, but if needed, you can store tightly wrapped tartare in the fridge for up to 4 hours.
• Keep the avocado separate and reassemble just before eating to preserve texture and color.

Common Questions

Tuna Tartare with Caviar

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This Tuna Tartare with Caviar combines cubed sushi-grade tuna with citrus, soy, and umami-packed seasonings, layered over creamy avocado. Good as a two-person appetizer or an elegant solo dish.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Appetizer

Cuisine: Japanese-inspired

Calories: 709

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• ¾ lb tuna sushi grade
• 1 avocado
• 1 tablespoon capers chopped
• 1 teaspoon cilantro chopped
• ½ tablespoon sesame oil
• ½ tablespoon mirin
• ½ tablespoon soy sauce
• 1 teaspoon yuzu kosho
• 1 lime zested
• Golden goat caviar to garnish

Equipment

• Chefs knife
• Spoon or offset spatula
• Microplane or zester
• Small ring mold or biscuit cutter
• Mixing bowl
• Cutting board

Method

 

1. Roughly chop the capers and set aside.
2. Cut the avocado in half. Press each half gently through a cooling rack into a bowl to create an even, cubed texture. Set aside.
3. Slice the tuna against the grain into ¼-inch thick slices. Then cut those slices into ¼-inch strips, and dice into ¼-inch cubes. Place into a separate bowl.
4. Add sesame oil, mirin, soy sauce, chopped capers, yuzu kosho, and lime zest to the tuna. Gently fold everything together until evenly combined.
5. Using a ring mold on your serving plate, layer the bottom with mashed avocado, followed by a layer of the tuna mixture. Repeat until you reach the top.
6. Carefully remove the mold and top with a generous spoonful of golden goat caviar. Serve immediately.

Nutrition

Calories: 709kcalCarbohydrates: 22gProtein: 70gFat: 40gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 23gTrans Fat: 0.01gCholesterol: 122mgSodium: 1548mgPotassium: 1596mgFiber: 14gSugar: 4gVitamin A: 505IUVitamin C: 20mgCalcium: 90mgIron: 7mg

Notes

Storage: Assemble and serve this the same day. Sushi-grade tuna and dressed avocado don't hold well once combined, so there's no good make-ahead version. If you want a head start, dice the tuna and mix its dressing, and mash the avocado, then keep both covered and cold separately until you're ready to layer and top with caviar.

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