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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Tuna Tartare
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Tuna Tartare

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Tuna Tartare

Plate of finely diced tuna tartare with avocado and sesame seeds.
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Experience the delicate and fresh flavors of this Tuna Tartare, featuring our Double AA Grade Sushi SAKU tuna. This elegant and easy-to-make dish is perfect for a light appetizer or a sophisticated snack.

Ingredients

Scale

1 lb Double AA Grade Sushi SAKU tuna, finely diced

1 avocado, finely diced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon lime juice

1 teaspoon grated ginger

1 small shallot, finely diced

1 tablespoon chopped fresh cilantro

1 teaspoon sesame seeds

Salt and pepper to taste

Wonton chips or crackers for serving

Instructions

  1. In a medium bowl, combine the soy sauce, sesame oil, lime juice, and grated ginger.
  2. Add the finely diced tuna, avocado, and shallot to the bowl. Gently toss to coat the ingredients with the dressing.
  3. Season with salt and pepper to taste.
  4. Arrange the tuna mixture on a serving plate or in individual serving dishes.
  5. Garnish with chopped cilantro and sesame seeds.
  6. Serve immediately with wonton chips or crackers.

Notes

Freshness is key: Make sure to use the freshest tuna available for the best flavor and texture.

Serving suggestion: Pair with a light, crisp white wine or a refreshing sake for a complete experience.

Texture variation: For added crunch, you can include finely chopped cucumber or radish.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: Approximately 220
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.