Tuna Tartare

This recipe is one of my favorite because it has a delicious taste of ginger and parsley mixed in with raw tuna fish. This is a simple dish to make and there is no need to worry about raw fish. When you serve this meal, you serve it with lime slices. The fresh lime squeezed over the top of the fish will cook the fish. Next time you are looking for a light and delicious meal to cook for your family, try tartare.

Here on the islands we eat a lot of different dishes prepared with fish. Some of the best dishes I prepare at home are made with raw fish. The fishermen come back each day with fresh tuna that they sell on the road for people to buy. We normally buy a whole tuna for around $20. When the tuna is fresh it is delicious and I normally make a few different types of raw fish recipes we eat at home.

Prep Time: 15 minutes

Total Time: 1 hour

Yield: 6 to 8 servings



  1. Dice the fresh tuna into small pieces. Add this to a bowl.
  2. Dice up the green onion really fine and add to a separate bowl.
  3. Dice up the bell pepper really fine and add to the same bowl.
  4. Clean the parsley and dice up the leaves really fine and add to your bowl.
  5. Dice up the tomato really fine and add to your bowl.
  6. Grate your ginger using a grater. You will need about 1 tablespoon. A nice piece of fresh ginger that has been cleaned works best. I use a potato peeler to clean the ginger. Add this to your bowl.
  7. Add the 2 tablespoons of olive oil to the bowl and mix well. Add salt and pepper to taste.
  8. Put both bowls in the refrigerator and leave for 45 minutes to 1 hour. This gives time for the vegetables to marinate in the olive oil and the ginger flavor to mix with the other ingredients.
  9. Remove both bowls and mix the fish with the fresh vegetables you have marinated.
  10. Use a small bowl or even a ring to make your mold. Add the fish mixture to the bowl and press gently to form your mold.
  11. Turn the bowl upside down on the plate.
  12. Serve with hot rice and fresh lime slices. Just before eating the tartar squeeze the lime over the top of the tartar. You can add as much lime as you wish. I normally just use half of a small lime. If the limes are large you'll just need a quarter of the lime.
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