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This tuna tartare recipe is a raw, finely chopped tuna appetizer served cold on toasted baguette and dressed with ponzu.
About the Taste
I served these for my French-Japanese dinner party and they disappeared fast. They’re perfect for special occasions because they look straight off a restaurant menu, but you’re the one serving them. The raw tuna has a fresh, smooth bite, and the ponzu dressing is bright, savory, and lightly sweet. When it’s torched, it softens the acidity and adds a gentle warmth that makes everything feel more cohesive. Bone marrow might not be familiar to everyone, but it’s rich, buttery, and deeply satisfying, worth the extra step. All of it sits on toasted baguette, which gives you that crisp, crunchy base. This is a striking and elegant appetizer that feels special.
Table of Contents
Prep the Ingredients
The Bone Marrow
Bone Marrow Bones
Soak the bones fully submerged in cold water for at least 2 hours, changing the water when it becomes cloudy, until the marrow is clean and free of excess blood. Give your self enough time to roast these for about 25 minutes and remember to save the fat on the bottom of the baking sheet because you will be using it for the toast.
The Tuna
Bluefin Tuna | Lemon Zest | Chives
Use sushi-grade Bluefin Tuna. Make sure to keep it refrigerated until you are ready to chop it and then back to the fridge till ready to serve. Zest the lemon and finely chop the chives so both are ready to be added immediately once the tuna is chopped.
The Toast
Baguette
Slice the baguette horizontally and save the top half for a different recipe. You need 8-10 slices and the bottom half will be more secure so the tuna tartare doesn’t fall off. Cut the bottom half into thin slices.
The Ponzu Dressing
Soy Sauce | Mirin | Rice Vinegar | Sugar | Shallot | Bonito Flakes
Mince the shallot very fine, with no large pieces. Measure all ingredients so the dressing can be mixed smoothly without additional prep. This can be done the day before and stored in and airtight container in the fridge if you are wanting to prep-ahead.
The Eel Sauce
Soy Sauce | Sugar | Rice Vinegar
The eel sauce is equal parts, so if you want to make more or less, you can. This needs to cool so feel free to make this ahead of time. You can also make this the day before and stored in and airtight container in the fridge.
The Toppings
Chervil | Serrano Pepper
Cut small pieces of the chervil and slice the serrano thinly so both are ready to use as a final topping.
Ingredient Swaps
- Bluefin Tuna: Other sushi-grade tuna works here if bluefin is hard to source. The texture will be slightly firmer and less rich, but it still eats cleanly when chopped finely.
- Bone Marrow: Beef bone marrow is the standard and what this recipe is built around. Veal marrow can be used if that’s what you can find, and it will be a little milder and softer once roasted.
- Ponzu Dressing: If you don’t have ponzu ingredients on hand, a simple mix of soy sauce, rice vinegar, and a small pinch of sugar will still give you the balance this dish needs, just with less depth.
- Baguette: A good-quality sourdough or country loaf works if baguette isn’t available. Look for something with a sturdy crust so it holds up once toasted.
- Serrano Pepper: A thinly sliced Fresno pepper is a good substitute with similar heat and a slightly sweeter finish.
Similar Recipes
- Beef Tartare: Finely chopped raw beef seasoned with mustard, herbs, and cured egg yolk, served with crunchy bread for a classic, brasserie-style tartare that’s rich and savory.
- Scallop Tartare: Diced bay scallops mixed with bright aromatics and a touch of cream, this is a delicate raw seafood starter with sweet and clean flavors.
- Salmon Tartare: Sushi-grade salmon chopped fine and lightly dressed with herbs and citrus, giving you a fresh, composed tartare that’s softer and more delicate than beef.
Nadia’s Tips
- Always use sushi-grade fish here. That’s non-negotiable. If you don’t have a great fish counter nearby, order it from places like Catalina Offshore Products, Yama Seafood, or Riviera Seafood Club.
- Keep everything cold until the very last moment. Cold tuna holds its texture better, tastes cleaner, and gives you that smooth, polished bite you want from tartare. I usually chill the bowl and knife too if my kitchen is warm.
- The torch is just a finish, not a cooking step. You’re looking for a little warmth and surface contrast, not heat throughout. A quick pass is enough to round things out without losing that raw center.
- Bone marrow can sound intimidating, but it melts right in and adds richness without taking over. If you’re unsure, start light. You can always add a little more once you taste it.
The Perfect Pairings
Prickly Pear Cocktail: A bright, floral gin cocktail with prickly pear, yuzu, and blood orange that brings citrusy refreshment to start the evening and complements the fresh raw flavors of the tuna tartare.
Steak Frites Recipe: A classic steak and crispy frites served with béarnaise sauce offers a hearty main that contrasts the lightness of the tartare with rich umami and satisfying texture.
Arugula Fennel Salad: This simple green salad with shaved fennel and honey-dijon dressing provides a fresh, balanced side that brings brightness and crunch alongside richer courses.
Amaretto Peaches: Sautéed warm peaches with amaretto and vanilla ice cream make a sweet, comforting dessert that finishes the menu with indulgent caramelized fruit and creamy coolness.
Tuna Tartare FAQ
Yes, as long as you use sushi-grade tuna from a trusted source and keep it properly chilled. This dish relies on high-quality fish and cold handling, so sourcing and storage matter more than anything else.
You can prep individual components ahead, but the tartare itself is best mixed close to serving. Chopping and dressing the tuna too early can soften the texture and dull the flavor.
The torch is just a finish. It adds gentle warmth and surface contrast without cooking the tuna through, which helps round out the flavors while keeping the center clean and raw.
Traditionally, yes. The tuna itself stays cold, even when finished with a quick torch, which adds contrast without cooking the fish through.
This version is richer than a classic preparation due to the bone marrow, but it’s used as an accent rather than the focus. The tuna still leads.
Tuna Tartare on Toast
Equipment
- saucepan
- Mixing bowl
- Rimmed baking sheet
- tongs, or spoon
- 2 spoons
- kitchen torch
Ingredients
Eel Sauce
- ¼ cup soy sauce
- ¼ cup sugar
- ¼ cup rice vinegar
Ponzu
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp rice vinegar
- 1 ½ tsp sugar
- 1 small shallot, minced
- 1 pinch bonito flakes
Tuna
- 4 marrow bones, soaked in cold water for a minimum of 2 hours
- 8 oz bluefin tuna, sushi-grade
- 1 lemon, zest only
- 2 tbsp chives, chopped
For Serving
- 1 large baguette
- chervil, for topping
- 1 serrano pepper, thinly sliced, for topping
Instructions
- Make the Eel Sauce: Add the soy sauce, sugar, and rice vinegar to a saucepan. Cook until reduced by about one third and the sauce coats the back of a spoon, then remove from heat and cool fully.¼ cup soy sauce, ¼ cup sugar, ¼ cup rice vinegar
- Prepare the Ponzu: Mix all ponzu ingredients together and let sit. This can be done up to one day ahead.2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp rice vinegar, 1 ½ tsp sugar, 1 small shallot, 1 pinch bonito flakes
- Preheat and Roast the Marrow: Preheat the oven to 425°F. Drain the soaked marrow bones and roast for 20 to 25 minutes. Leave the marrow fat at the bottom of the baking sheet for the next step. Using a pair of tongs or a spoon, scoop out the marrow from the bones and set aside.4 marrow bones
- Toast the Bread: Slice the bread in half horizontally, set the top part aside for another recipe. Cut bottom half of the baguette into 8-10 slices. Dip the top into the left over marrow fat from the bottom of your baking sheet. Toast the slices in a pan on the stovetop until golden.1 large baguette
- Make the Tuna: Finely chop the bluefin tuna and mix in the lemon zest. Chop the roasted marrow and add it to the tuna along with the chives.8 oz bluefin tuna, 1 lemon, 2 tbsp chives
- Finish and Serve: Warm the ponzu until hot to the touch but not boiling, then add it to the tuna and mix. With two spoons, take a scoop of the tuna mixture and press it so it looks nice. Add a spoonful to the top of each toasted baguette slice and top with 1 tablespoon of the ponzu. Torch until golden. Finish with eel sauce, a small piece of chervil, and a serrano slice.chervil, 1 serrano pepper
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
