Timeless Tuna Tartare from "Simply Fish" by Mathew Dolan

Tuna tartare with pineapple, cucumber, soy sauce and cilantro from chef Matthew Dolan's new cookbook

Published November 11, 2018 5:30PM (EST)

Excerpted with permission from "Simply Fish" by Matthew Dolan. Photography by Anne-Claire Thieulon. Copyright 2018 by Skyhorse Publishing, Inc.
simply-fishChef Matthew Dolan offers his own collection of stories and delicious fish and seafood recipes for a great variety of appetizers, main courses, sauces, side dishes, and desserts-even adding a scattering of wine pairing suggestions along the way. In "Simply Fish," you will learn how to cook healthy and delicious fish for every season, from casual and quick get-togethers to the adventurous larger gatherings.

Timeless Tuna Tartare

with pineapple, cucumber, soy sauce, cilantro, and sesame crackers

Serves 4


1 pound #1 or #1+ sashimi grade yellowfin ahi tuna, cubed

½ cup fresh pineapple, peeled, minced

½ cup red onion, peeled, minced

½ cup cucumber, peeled, deseeded, finely diced

1 ripe avocado, peeled, pit removed, diced

3 Tablespoons soy sauce

1 Tablespoon sesame oil

1 Tablespoon extra-virgin olive oil

Zest of 1 lime

Juice of 1 lime

½ cup cilantro leaves, destemmed, roughly chopped

½ cup mint leaves, destemmed, roughly chopped

1 box sesame crackers

what to drink

  • Cold sake
  • Gewürztraminer
  • Japanese lager
  • Rum punch

what to ask the fish guy

Ask if they have #1 or #1+ grade tuna. #2+ is fine but usually has more waste.

Next, make sure it is handline caught. Hawaiian longline and free school are reasonable second choices, but avoid the troll caught stuff.

Ask them to remove the skin and bloodline for you as well. This will leave you with a ready to dice product.

If they are not too busy and you seem to be getting along, you could even ask that they dice it for you in ½-inch cubes. Good luck!


I suppose it’s reasonable if the fish professional didn’t want to dice the fish for you. Next time, try bribing them with beer. This means that you have to cut it yourself, so ¼-inch cubes are the most pleasant to eat. Cut the tuna and place the cubes in a mix­ing bowl. Now, add everything else except for the crackers. Mix it very well and adjust the seasoning with salt and pepper. If you would prefer more sesame, soy sauce, or lime, go ahead and cautiously add that which you seek. Cooking is subjective, and I really love this recipe because it still works well regardless of how everything is balanced. Please remember that you can always add but you cannot take away, so when tweaking to your own preference, caution is recommended.


Place the tuna tartare in a bowl. Place the crackers in a bowl next to it. That’s it!

By Skyhorse

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Cookbook Recipe Tuna