Craving restaurant-quality sushi at home? You’re in the right place! We’ve gathered 18 vibrant, fresh raw tuna recipes that turn your kitchen into a sushi bar. From classic rolls to creative bowls, these dishes are perfect for quick dinners or impressive gatherings. Get ready to slice, roll, and savor—your next favorite meal awaits in this delicious roundup just for sushi lovers.
Spicy Tuna Tartare with Avocado
Unbelievably fresh and packed with flavor, this spicy tuna tartare with avocado is the perfect appetizer for any occasion. You’ll love how the creamy avocado balances the kick from the sriracha, and it comes together in just minutes. It’s a restaurant-quality dish that’s surprisingly easy to make at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 lb sushi-grade ahi tuna, cut into ¼-inch cubes
– 1 large ripe avocado, diced into ½-inch pieces
– ¼ cup finely chopped red onion
– 2 tbsp freshly squeezed lime juice
– 1 tbsp sriracha sauce
– 1 tbsp rich toasted sesame oil
– 1 tsp finely grated fresh ginger
– ¼ cup thinly sliced scallions, green parts only
– 1 tsp flaky sea salt
– ½ tsp freshly cracked black pepper
– 1 tbsp white sesame seeds, for garnish
Instructions
1. Place the sushi-grade ahi tuna cubes in a medium mixing bowl.
2. Add the diced ripe avocado and finely chopped red onion to the bowl with the tuna.
3. Pour the freshly squeezed lime juice and rich toasted sesame oil over the mixture.
4. Add the sriracha sauce and finely grated fresh ginger to the bowl.
5. Gently fold all ingredients together with a spatula until just combined, being careful not to mash the avocado.
6. Season the mixture with flaky sea salt and freshly cracked black pepper, folding once more to distribute evenly.
7. Transfer the tartare to a serving dish, using the back of a spoon to create a smooth surface.
8. Sprinkle the thinly sliced scallions and white sesame seeds evenly over the top as garnish.
9. Serve immediately with crispy wonton chips or toasted baguette slices on the side.
Note: For the best texture, chill your mixing bowl in the freezer for 10 minutes before starting—this helps keep everything cold. Always use the freshest sushi-grade tuna you can find, and taste as you go with the sriracha to adjust the heat level. If preparing ahead, mix everything except the avocado and add it right before serving to prevent browning.
Now you’ve got a vibrant, restaurant-worthy appetizer ready to impress. The combination of buttery avocado and firm tuna creates a delightful contrast in every bite, while the ginger and sesame add subtle warmth and nuttiness. Try serving it in individual martini glasses for an elegant presentation, or spoon it over crisp lettuce cups for a lighter option.
Citrus-Marinated Tuna Carpaccio
Ever crave something light yet totally impressive? This citrus-marinated tuna carpaccio is your answer—it’s fresh, vibrant, and surprisingly simple to pull off. You’ll love how the bright marinade makes the tuna melt in your mouth.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound sushi-grade tuna loin, very cold
– ¼ cup freshly squeezed lemon juice
– ¼ cup freshly squeezed orange juice
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon flaky sea salt
– ½ teaspoon finely ground black pepper
– 1 small shallot, thinly sliced
– ¼ cup fresh cilantro leaves, roughly chopped
– 1 avocado, thinly sliced
– Microgreens for garnish
Instructions
1. Place the very cold sushi-grade tuna loin on a cutting board and slice it into ⅛-inch thick pieces using a sharp knife. Tip: Freeze the tuna for 15 minutes first for cleaner, easier slicing.
2. Arrange the tuna slices in a single layer on a large serving platter.
3. In a small bowl, whisk together the freshly squeezed lemon juice, freshly squeezed orange juice, and rich extra virgin olive oil until fully combined.
4. Drizzle the citrus mixture evenly over the tuna slices on the platter.
5. Sprinkle the flaky sea salt and finely ground black pepper over the tuna.
6. Scatter the thinly sliced shallot and roughly chopped fresh cilantro leaves over the top.
7. Arrange the thinly sliced avocado around the tuna on the platter. Tip: Squeeze a little lemon juice over the avocado to prevent browning.
8. Let the dish marinate at room temperature for exactly 10 minutes to allow the flavors to meld. Tip: Do not marinate longer, as the citrus will start to “cook” the tuna too much.
9. Garnish with a handful of microgreens just before serving.
Once plated, the tuna is silky and almost buttery, with a zesty kick from the citrus that brightens every bite. Try serving it with crispy baguette slices or over a bed of arugula for a complete meal—it’s a showstopper that feels effortlessly elegant.
Wasabi Soy Tuna Tataki
Sometimes you want something that feels fancy but comes together in a flash. This wasabi soy tuna tataki is exactly that—a restaurant-worthy dish you can whip up at home with minimal effort and maximum flavor. It’s all about the seared crust, the cool center, and that punchy, savory-sweet sauce.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 1 (8-ounce) sushi-grade tuna steak, about 1-inch thick
– 2 tablespoons high-quality soy sauce
– 1 tablespoon toasted sesame oil
– 1 teaspoon freshly grated wasabi paste (or prepared wasabi paste)
– 1 teaspoon finely grated fresh ginger
– 1 teaspoon raw honey
– 1 tablespoon neutral-flavored oil, like avocado oil
– 1 tablespoon toasted white sesame seeds
– 2 thinly sliced green onions (green parts only)
Instructions
1. Pat the sushi-grade tuna steak completely dry with paper towels. (Tip: A dry surface is key for a perfect sear.)
2. In a small bowl, whisk together the high-quality soy sauce, toasted sesame oil, freshly grated wasabi paste, finely grated fresh ginger, and raw honey until smooth. Set this sauce aside.
3. Heat the neutral-flavored avocado oil in a heavy skillet (like cast iron) over high heat until it shimmers, about 2 minutes.
4. Carefully place the dried tuna steak in the hot skillet. Sear for exactly 45 seconds on one side until a deep golden-brown crust forms.
5. Using tongs, flip the tuna and sear the other side for exactly 45 seconds. (Tip: Don’t move the steak while searing to build that crust.)
6. Immediately transfer the seared tuna to a clean cutting board and let it rest for 5 minutes.
7. Using a very sharp knife, slice the rested tuna against the grain into ¼-inch thick pieces.
8. Arrange the tuna slices on a serving plate. Drizzle the reserved wasabi-soy sauce generously over the top.
9. Sprinkle the toasted white sesame seeds and the thinly sliced green onions over the dressed tuna. (Tip: Toasting sesame seeds in a dry pan for 1-2 minutes until fragrant maximizes their flavor.)
What you get is a beautiful contrast of textures—the seared, slightly crisp exterior gives way to a cool, velvety-rare center. The sauce is the star, with the sharp kick of wasabi mellowed by the honey and soy. For a fun twist, serve these slices over a bed of crisp cucumber ribbons or alongside a simple ginger rice.
Hawaiian-Style Ahi Poke
Gather around, friends—this Hawaiian-style ahi poke is about to become your new favorite quick meal. You’ll love how fresh and vibrant it tastes, and it comes together in no time. Perfect for a light dinner or impressive appetizer when you’re craving something special.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound sushi-grade ahi tuna, cut into ½-inch cubes
– ¼ cup low-sodium soy sauce
– 2 tablespoons toasted sesame oil
– 1 tablespoon fresh lime juice
– 1 teaspoon finely grated ginger
– 1 teaspoon honey
– ½ teaspoon crushed red pepper flakes
– ¼ cup thinly sliced green onions
– ¼ cup chopped macadamia nuts
– 1 ripe avocado, diced
– 1 tablespoon toasted white sesame seeds
Instructions
1. Place the sushi-grade ahi tuna cubes in a large mixing bowl.
2. In a small bowl, whisk together the low-sodium soy sauce, toasted sesame oil, fresh lime juice, finely grated ginger, honey, and crushed red pepper flakes until fully combined.
3. Pour the sauce over the tuna cubes and gently toss with a spoon to coat evenly, being careful not to break up the tuna.
4. Add the thinly sliced green onions, chopped macadamia nuts, and diced ripe avocado to the bowl.
5. Gently fold all ingredients together until just combined.
6. Cover the bowl with plastic wrap and refrigerate for exactly 15 minutes to allow flavors to meld.
7. Remove from refrigerator and sprinkle with toasted white sesame seeds before serving.
You’ll notice the buttery texture of the tuna pairs beautifully with the creamy avocado and crunchy macadamia nuts. The bright, tangy sauce with a hint of heat makes every bite irresistible—try serving it over a bed of crisp lettuce or with crispy wonton chips for extra texture.
Tuna Sashimi with Ginger Scallion Dressing
Unexpectedly easy to make at home, this tuna sashimi with ginger scallion dressing brings restaurant-quality flavors to your kitchen. You’ll love how the bright, zesty dressing complements the rich tuna, and it comes together in minutes for a stunning appetizer or light meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound sushi-grade tuna loin, chilled
– 1/4 cup low-sodium soy sauce
– 2 tablespoons toasted sesame oil
– 1 tablespoon freshly grated ginger root
– 2 thinly sliced scallions, green parts only
– 1 teaspoon toasted sesame seeds
– 1/2 teaspoon finely ground black pepper
Instructions
1. Place the chilled sushi-grade tuna loin on a clean cutting board.
2. Using a sharp chef’s knife, slice the tuna against the grain into 1/4-inch thick pieces, arranging them on a serving platter in a single layer.
3. In a small mixing bowl, whisk together 1/4 cup low-sodium soy sauce and 2 tablespoons toasted sesame oil until fully combined.
4. Add 1 tablespoon freshly grated ginger root and 2 thinly sliced scallions to the bowl, stirring gently to incorporate.
5. Drizzle the ginger scallion dressing evenly over the arranged tuna slices.
6. Sprinkle 1 teaspoon toasted sesame seeds and 1/2 teaspoon finely ground black pepper over the dressed tuna.
7. Serve immediately while the tuna is still chilled.
Cool and silky tuna meets that punchy ginger-scallion kick in every bite. The sesame seeds add a subtle crunch that plays beautifully against the tender fish—try serving it over a bed of crisp cucumber ribbons or with steamed jasmine rice for a more substantial dish.
Korean-Style Spicy Tuna Kimchi Salad
Picture this: you’re craving something bold and refreshing, but you don’t want to spend hours in the kitchen. This Korean-style spicy tuna kimchi salad is your answer—it’s packed with flavor and comes together in a flash.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
- 2 (5-ounce) cans of solid white albacore tuna in water, drained
- 1 cup of tangy, fermented napa cabbage kimchi, roughly chopped
- 1/2 cup of crisp English cucumber, thinly sliced into half-moons
- 1/4 cup of vibrant red bell pepper, finely diced
- 2 tablespoons of rich toasted sesame oil
- 1 tablespoon of savory soy sauce
- 1 tablespoon of sweet honey
- 1 teaspoon of fiery gochujang (Korean red chili paste)
- 1 teaspoon of freshly grated ginger root
- 1 clove of aromatic garlic, minced
- 1 tablespoon of nutty toasted sesame seeds
- 2 cups of fresh, crisp mixed greens
Instructions
- Place the drained solid white albacore tuna in a large mixing bowl.
- Add the roughly chopped tangy, fermented napa cabbage kimchi to the bowl.
- Add the thinly sliced crisp English cucumber and the finely diced vibrant red bell pepper.
- In a small bowl, whisk together the rich toasted sesame oil, savory soy sauce, sweet honey, fiery gochujang, freshly grated ginger root, and minced aromatic garlic until smooth. Tip: For a smoother sauce, microwave the honey for 5 seconds to make it easier to mix.
- Pour the sauce over the tuna and vegetable mixture in the large bowl.
- Using a fork, gently toss and break up the tuna until all ingredients are evenly coated with the sauce. Tip: Avoid over-mixing to keep some texture in the tuna.
- Sprinkle the nutty toasted sesame seeds over the mixture and give it one final gentle toss.
- Divide the fresh, crisp mixed greens between two serving plates or bowls.
- Spoon the spicy tuna kimchi mixture evenly over the top of the greens on each plate.
- Serve immediately. Tip: For best texture, assemble just before eating to prevent the greens from wilting.
Unbelievably, this salad manages to be both creamy from the dressed tuna and delightfully crunchy from the fresh vegetables. The spicy, umami-packed sauce perfectly balances the tangy kick of the kimchi. Try scooping it up with crispy seaweed snacks or lettuce cups for a fun, hands-on meal.
Tuna Crudo with Lemon Olive Oil Drizzle
Okay, picture this: you’re craving something light, fresh, and ridiculously elegant, but you don’t want to spend all night in the kitchen. This dish is your answer. It’s all about letting the quality of a few simple ingredients truly shine.
Serving: 2 | Prep Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 ounces of sushi-grade ahi tuna, very cold
– 2 tablespoons of fresh, bright lemon juice
– 3 tablespoons of rich extra virgin olive oil
– 1/4 teaspoon of flaky sea salt
– 1/8 teaspoon of freshly cracked black pepper
– 1 small shallot, very thinly sliced
– 2 tablespoons of fresh chives, finely chopped
Instructions
1. Place your very cold, sushi-grade ahi tuna on a clean cutting board. Using a sharp knife, slice the tuna against the grain into 1/4-inch thick pieces. (Tip: A sharp knife is key for clean cuts that won’t crush the delicate fish.)
2. Arrange the tuna slices in a single layer on a chilled serving plate.
3. In a small bowl, whisk together the fresh, bright lemon juice and the rich extra virgin olive oil until just combined.
4. Evenly sprinkle the flaky sea salt and the freshly cracked black pepper over the arranged tuna slices.
5. Scatter the very thinly sliced shallot evenly over the tuna.
6. Drizzle the lemon-olive oil mixture evenly over the entire plate. (Tip: Drizzle from a height for better distribution and a more attractive presentation.)
7. Let the dish rest at room temperature for exactly 5 minutes to allow the flavors to meld. (Tip: This short rest is crucial for the acid in the lemon juice to slightly ‘cook’ or cure the surface of the tuna, enhancing the texture.)
8. Just before serving, garnish the plate with the finely chopped fresh chives.
Unbelievably tender and silky, the tuna practically melts with a clean, oceanic flavor that’s perfectly balanced by the bright, sharp lemon and the fruity, peppery olive oil. Serve it immediately with some crusty bread to soak up every last drop of that incredible dressing, or for a stunning starter, plate it on individual chilled slabs of slate or dark ceramic.
Tuna Tartare with Mango Salsa
Guess what? You can make a restaurant-worthy appetizer right at home. This tuna tartare with mango salsa is fresh, vibrant, and perfect for a special occasion or a fancy weeknight treat. It comes together in no time and is sure to impress.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound sushi-grade ahi tuna steak, very cold
– 1 ripe but firm mango, peeled and finely diced
– 1/4 cup finely diced red onion
– 1/4 cup finely chopped fresh cilantro
– 1 jalapeño pepper, seeds removed and finely minced
– 3 tablespoons freshly squeezed lime juice
– 2 tablespoons rich toasted sesame oil
– 1 tablespoon high-quality soy sauce
– 1 teaspoon finely grated fresh ginger
– 1 ripe avocado, finely diced
– 1/4 teaspoon flaky sea salt
– Wonton strips or crispy tortilla chips for serving
Instructions
1. Place your very cold sushi-grade ahi tuna steak on a clean cutting board. Using a sharp knife, finely dice the tuna into 1/4-inch cubes and transfer it to a medium mixing bowl. Tip: Keep the tuna cold until the last moment to ensure the best texture.
2. In a separate small bowl, combine the finely diced mango, finely diced red onion, finely chopped fresh cilantro, and finely minced jalapeño pepper.
3. Add 2 tablespoons of the freshly squeezed lime juice to the mango salsa mixture and gently stir to combine. Set this bowl aside.
4. To the bowl with the diced tuna, add the remaining 1 tablespoon of freshly squeezed lime juice, rich toasted sesame oil, high-quality soy sauce, and finely grated fresh ginger. Gently fold everything together until the tuna is evenly coated.
5. Gently fold the finely diced ripe avocado into the tuna mixture. Tip: Add the avocado last to prevent it from becoming mushy.
6. Sprinkle the flaky sea salt over the combined tuna and avocado mixture and give it one final, gentle fold.
7. To serve, divide the tuna tartare mixture evenly among four plates or small bowls. Top each portion generously with the prepared mango salsa. Tip: For the best presentation, use a ring mold to create a neat, layered stack on the plate.
8. Serve immediately with wonton strips or crispy tortilla chips on the side for scooping.
Zesty lime and ginger make the tuna pop, while the creamy avocado balances the spicy kick from the jalapeño. The sweet mango salsa adds a juicy, refreshing contrast that cuts through the richness. Try serving it in endive leaves for a elegant, low-carb option.
Seared Tuna with Ponzu Sauce
Zipping through holiday prep? This seared tuna with ponzu sauce is your elegant yet effortless answer—perfect for a festive dinner that feels special without the stress. You’ll love how quickly it comes together while still wowing everyone at the table.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 2 (6-ounce) sushi-grade tuna steaks, about 1-inch thick
– ¼ cup freshly squeezed lemon juice
– ¼ cup premium soy sauce
– 1 tablespoon finely grated fresh ginger
– 1 teaspoon toasted sesame oil
– 2 tablespoons high-heat avocado oil
– 1 tablespoon thinly sliced green onions
– 1 teaspoon toasted white sesame seeds
– ½ teaspoon coarsely ground black pepper
Instructions
1. Pat the sushi-grade tuna steaks completely dry with paper towels to ensure a crisp sear.
2. In a small bowl, whisk together the freshly squeezed lemon juice, premium soy sauce, finely grated fresh ginger, and toasted sesame oil to make the ponzu sauce.
3. Heat a heavy skillet (like cast iron) over high heat until very hot, about 2 minutes—a drop of water should sizzle and evaporate instantly.
4. Add the high-heat avocado oil to the skillet and swirl to coat the bottom evenly.
5. Season the tuna steaks on both sides with the coarsely ground black pepper.
6. Carefully place the tuna steaks in the hot skillet and sear for 45 seconds per side for rare, or up to 90 seconds per side for medium-rare, using tongs to flip.
7. Tip: Don’t move the tuna while searing to develop a golden-brown crust.
8. Transfer the seared tuna to a cutting board and let rest for 3 minutes to allow juices to redistribute.
9. Slice the tuna against the grain into ½-inch thick pieces.
10. Arrange the sliced tuna on plates and drizzle generously with the ponzu sauce.
11. Garnish with the thinly sliced green onions and toasted white sesame seeds.
12. Tip: Serve immediately while the tuna is still warm for the best texture contrast.
13. Tip: Reserve extra ponzu sauce for dipping or drizzle over a side of steamed jasmine rice.
The tuna will be buttery-soft inside with a savory, caramelized crust, while the ponzu adds a bright, tangy kick that cuts through the richness. Try serving it over a bed of crisp mixed greens or with avocado slices for a refreshing twist—it’s a light yet satisfying meal that’s sure to impress.
Tuna Poke with Edamame and Cucumber
You know those days when you want something fresh, healthy, and ready in a flash? Yeah, this vibrant tuna poke bowl is your answer. It’s a bright, no-cook meal that feels like a treat but comes together in minutes.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 10 ounces sushi-grade ahi tuna steak, cut into ½-inch cubes
– 1 cup shelled edamame beans, thawed if frozen
– 1 medium English cucumber, thinly sliced into half-moons
– ¼ cup low-sodium soy sauce
– 1 tablespoon toasted sesame oil
– 1 teaspoon freshly grated ginger
– 1 teaspoon rice vinegar
– 1 tablespoon thinly sliced green onions
– 1 teaspoon toasted sesame seeds
– ½ teaspoon crushed red pepper flakes (optional)
Instructions
1. Place the cubed sushi-grade ahi tuna in a medium mixing bowl.
2. Add the shelled edamame beans and thinly sliced English cucumber to the bowl with the tuna.
3. In a small bowl, whisk together the low-sodium soy sauce, toasted sesame oil, freshly grated ginger, and rice vinegar until fully combined. Tip: For the best flavor, let this sauce sit for 5 minutes so the ginger infuses.
4. Pour the sauce over the tuna, edamame, and cucumber in the mixing bowl.
5. Using a gentle folding motion with a spatula, mix all ingredients until the tuna and vegetables are evenly coated with the sauce. Tip: Be gentle to keep the delicate tuna cubes intact.
6. Sprinkle the thinly sliced green onions, toasted sesame seeds, and optional crushed red pepper flakes over the mixed poke.
7. Give the bowl one final, gentle stir to distribute the toppings.
8. Divide the poke mixture evenly between two serving bowls. Tip: For an extra chill, you can let it rest in the refrigerator for 10 minutes before serving.
Fresh from the bowl, you get the soft, cool bite of tuna against the crisp cucumber and tender edamame. The savory, umami-rich sauce ties it all together with a hint of ginger and sesame. Try serving it over a bed of warm sushi rice or with crunchy wonton strips for added texture.
Mediterranean Tuna Carpaccio with Capers
Zipping through holiday prep and need something impressive yet effortless? You’ve found it. This Mediterranean Tuna Carpaccio with Capers is your secret weapon—a stunning, no-cook appetizer that feels fancy but comes together in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 lb sushi-grade tuna loin, very cold
– ¼ cup high-quality extra virgin olive oil
– 2 tbsp freshly squeezed lemon juice
– 1 tbsp small briny capers, drained
– 1 small shallot, thinly sliced into rings
– Flaky sea salt, for finishing
– Freshly cracked black pepper, for finishing
– ¼ cup fresh parsley leaves, roughly chopped
Instructions
1. Place your very cold sushi-grade tuna loin on a clean cutting board. Using a sharp knife, slice the tuna against the grain into paper-thin slices, about ⅛-inch thick. (Tip: A sharp, non-serrated knife and a slightly frozen tuna loin make slicing much easier.)
2. Arrange the tuna slices in a single, slightly overlapping layer on a large serving platter or four individual plates.
3. In a small bowl, whisk together the high-quality extra virgin olive oil and freshly squeezed lemon juice until just combined.
4. Drizzle the olive oil and lemon mixture evenly over the arranged tuna slices.
5. Scatter the small briny capers and thinly sliced shallot rings evenly over the tuna.
6. Season the entire dish generously with flaky sea salt and freshly cracked black pepper. (Tip: Season from a height for more even distribution.)
7. Let the plated carpaccio sit at room temperature for exactly 5 minutes to allow the flavors to meld.
8. Just before serving, sprinkle the roughly chopped fresh parsley leaves over the top. (Tip: Adding the parsley last keeps it vibrant and prevents wilting.)
Light and silky, the tuna practically melts with each bite, balanced by the bright pop of lemon and the salty punch of capers. Serve it with toasted baguette slices to scoop up every last drop of the flavorful oil, or enjoy it as a refreshing starter before a heavier meal.
Tuna Sashimi Salad with Wakame
Ready for a light, refreshing meal that feels fancy but comes together in no time? This tuna sashimi salad with wakame is perfect for a quick lunch or impressive starter. You’ll love the combination of fresh fish, crisp veggies, and savory seaweed.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 8 ounces of sushi-grade fresh tuna, cut into ¼-inch thick slices
– ½ cup of dried wakame seaweed
– 1 cup of thinly sliced English cucumber
– ½ cup of thinly sliced radishes
– 2 tablespoons of toasted sesame oil
– 2 tablespoons of low-sodium soy sauce
– 1 tablespoon of freshly squeezed lime juice
– 1 teaspoon of finely grated fresh ginger
– 1 teaspoon of toasted sesame seeds
– ¼ teaspoon of freshly ground black pepper
Instructions
1. Place ½ cup of dried wakame seaweed in a medium bowl and cover it with 2 cups of cold water to rehydrate for 10 minutes, until it becomes tender and expands.
2. While the wakame soaks, slice 8 ounces of sushi-grade fresh tuna into ¼-inch thick slices against the grain for the most tender texture.
3. Thinly slice 1 cup of English cucumber and ½ cup of radishes into rounds for a crisp, fresh crunch.
4. Drain the rehydrated wakame thoroughly in a fine-mesh strainer, gently squeezing out any excess water with your hands.
5. In a small bowl, whisk together 2 tablespoons of toasted sesame oil, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of freshly squeezed lime juice, and 1 teaspoon of finely grated fresh ginger until well combined.
6. Arrange the sliced tuna, drained wakame, sliced cucumber, and sliced radishes on a serving platter or in individual bowls.
7. Drizzle the dressing evenly over the salad components, ensuring everything gets lightly coated.
8. Sprinkle 1 teaspoon of toasted sesame seeds and ¼ teaspoon of freshly ground black pepper over the top as a finishing touch.
9. Serve immediately to enjoy the tuna at its freshest, ideally within 15 minutes of assembling.
All the elements come together for a delightful mix of textures—the buttery-soft tuna, the slightly chewy wakame, and the crisp vegetables. The dressing adds a savory, tangy kick that brightens every bite. For a fun twist, try serving it in lettuce cups or alongside a bowl of steamed rice for a heartier meal.
Tuna Tartare with Quail Egg Yolk
Tuna tartare with quail egg yolk is one of those elegant dishes that looks fancy but is surprisingly simple to make at home. You get fresh tuna, creamy avocado, and that rich yolk all coming together in a perfect bite. It’s perfect for a special appetizer or a light, impressive dinner.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound sushi-grade tuna, cut into small cubes
– 4 fresh quail eggs
– 1 ripe avocado, diced
– 2 tablespoons fresh lime juice
– 1 tablespoon soy sauce
– 1 teaspoon toasted sesame oil
– 1 teaspoon finely grated fresh ginger
– 1 tablespoon chopped fresh chives
– 1/2 teaspoon finely ground black pepper
– 1/4 teaspoon sea salt
– 1 tablespoon extra virgin olive oil
Instructions
1. Place the cubed sushi-grade tuna in a medium mixing bowl.
2. Add the diced ripe avocado to the bowl with the tuna.
3. In a small bowl, whisk together 2 tablespoons fresh lime juice, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 1 teaspoon finely grated fresh ginger until well combined.
4. Pour the dressing over the tuna and avocado mixture.
5. Gently toss everything together with a spoon until evenly coated.
6. Add 1 tablespoon chopped fresh chives, 1/2 teaspoon finely ground black pepper, and 1/4 teaspoon sea salt to the bowl.
7. Mix gently again to incorporate the seasonings.
8. Drizzle 1 tablespoon extra virgin olive oil over the mixture and give it one final gentle stir.
9. Carefully separate the yolks from 4 fresh quail eggs, placing each yolk in a small individual dish.
10. Divide the tuna tartare mixture evenly among four serving plates, forming a small mound in the center of each.
11. Using the back of a spoon, make a small indentation in the top of each mound of tartare.
12. Gently slide one quail egg yolk into each indentation.
13. Serve immediately.
The texture is a delightful contrast between the firm tuna, creamy avocado, and the silky yolk that bursts with richness. For a creative twist, serve it on crispy wonton chips or alongside thinly sliced cucumber rounds for a refreshing crunch.
Spicy Tuna Roll-Inspired Salad
Tired of the same old salads? This spicy tuna roll-inspired salad brings all the sushi bar flavors to your bowl in a fresh, crunchy way. You get that kick of spice without any rolling skills required.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup cooked sushi rice, slightly warm and sticky
– 2 (5-ounce) cans solid white tuna in water, drained and flaked
– 2 tablespoons creamy mayonnaise
– 1 tablespoon sriracha sauce
– 1 teaspoon toasted sesame oil
– 1 medium ripe avocado, diced into ½-inch chunks
– ½ English cucumber, thinly sliced into half-moons
– ¼ cup shredded carrots, crisp and colorful
– 2 sheets roasted nori seaweed, cut into thin strips
– 1 tablespoon black sesame seeds
– 2 teaspoons low-sodium soy sauce
– 1 teaspoon rice vinegar
Instructions
1. In a medium bowl, combine the flaked tuna, creamy mayonnaise, sriracha sauce, and toasted sesame oil. Mix gently until evenly coated. Tip: For extra flavor, let this mixture sit for 5 minutes so the spices meld.
2. In a large serving bowl, spread the slightly warm, sticky sushi rice in an even layer at the bottom.
3. Arrange the diced avocado, thinly sliced cucumber, and crisp shredded carrots over the rice in separate sections for a beautiful presentation.
4. Spoon the spicy tuna mixture over the vegetables in the center of the bowl.
5. Sprinkle the thin nori strips and black sesame seeds evenly over the entire salad.
6. In a small bowl, whisk together the low-sodium soy sauce and rice vinegar until combined. Tip: Taste the dressing before adding—if you prefer more tang, add an extra ½ teaspoon of vinegar.
7. Drizzle the soy-vinegar dressing over the salad just before serving. Tip: Add the dressing last to keep the nori crispy and prevent the rice from getting soggy.
8. Toss everything together gently at the table to combine all the ingredients.
Ready to dig in? You’ll love the contrast between the creamy avocado, crunchy cucumber, and that spicy tuna kick. Serve it immediately with extra sriracha on the side for those who want more heat.
Tuna Poke with Pineapple and Macadamia Nuts
Picture this: a vibrant bowl of fresh tuna poke that’s both refreshing and satisfying. You get the rich, buttery tuna paired with sweet pineapple and crunchy macadamia nuts—it’s a tropical escape in every bite, perfect for a quick dinner or impressive appetizer.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
- 1 pound sushi-grade ahi tuna, cut into ½-inch cubes
- 1 cup fresh pineapple, diced into small chunks
- ½ cup roasted macadamia nuts, roughly chopped
- ¼ cup soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon freshly grated ginger
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 teaspoon red pepper flakes (optional, for a spicy kick)
Instructions
- Place the 1 pound of sushi-grade ahi tuna cubes in a large mixing bowl.
- Add the ¼ cup of soy sauce, 2 tablespoons of toasted sesame oil, and 1 tablespoon of rice vinegar to the bowl. Tip: Use a gentle folding motion to coat the tuna without breaking it apart.
- Gently fold in the 1 cup of fresh pineapple chunks and 1 teaspoon of freshly grated ginger until evenly distributed.
- Stir in the ½ cup of roughly chopped roasted macadamia nuts and 2 thinly sliced green onions. Tip: For extra crunch, toast the macadamia nuts in a dry skillet over medium heat for 3–4 minutes until golden before chopping.
- Sprinkle the mixture with 1 tablespoon of toasted sesame seeds and 1 teaspoon of red pepper flakes, if using, and toss lightly to combine.
- Cover the bowl and refrigerate for 15 minutes to let the flavors meld. Tip: Don’t marinate longer than 30 minutes to keep the tuna tender and prevent it from becoming mushy.
- Divide the poke into serving bowls and enjoy immediately.
Here’s why you’ll love it: the texture is a delightful mix of silky tuna, juicy pineapple bursts, and nutty crunch. Serve it over a bed of steamed rice or with crispy wonton chips for a fun twist—it’s a bright, flavorful dish that feels like a mini vacation.
Tuna Crudo with Chili Oil and Herbs
Tired of the same old dinner routine? You’re in luck—this tuna crudo is about to become your new go-to for a quick, impressive meal. Think of it as a bright, zesty dish that comes together in minutes but tastes like you spent hours in the kitchen.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 ounces of sushi-grade tuna, cut into ¼-inch thick slices
– 2 tablespoons of fragrant chili oil
– 1 tablespoon of fresh lime juice
– 1 teaspoon of toasted sesame oil
– ¼ cup of finely chopped fresh cilantro
– 2 tablespoons of thinly sliced scallions
– ½ teaspoon of flaky sea salt
– ¼ teaspoon of finely ground black pepper
Instructions
1. Arrange the sushi-grade tuna slices in a single layer on a chilled serving plate.
2. Drizzle the fragrant chili oil evenly over the tuna slices.
3. Squeeze the fresh lime juice directly onto the tuna.
4. Add the toasted sesame oil, pouring it in a circular motion.
5. Sprinkle the finely chopped fresh cilantro over the top.
6. Scatter the thinly sliced scallions across the plate.
7. Season with the flaky sea salt and finely ground black pepper.
8. Let the dish rest at room temperature for 5 minutes to allow the flavors to meld.
9. Serve immediately with a side of crispy crackers or toasted baguette slices.
Gently, the tuna melts in your mouth with a buttery texture, while the chili oil adds a subtle heat that’s balanced by the bright lime and fresh herbs. Try it as a light appetizer or pile it onto a bed of greens for a refreshing salad—it’s versatile enough to impress at any gathering.
Tuna Sashimi with Truffle Oil Drizzle
Kick off your next dinner party with something that feels fancy but is surprisingly simple to pull together. This tuna sashimi with a truffle oil drizzle is the kind of dish that impresses guests without keeping you stuck in the kitchen all night. You get clean, fresh flavors with a luxurious, earthy finish that everyone loves.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 lb sushi-grade tuna loin, chilled
– 2 tbsp high-quality white truffle oil
– 1 tbsp toasted sesame oil
– 1 tsp freshly squeezed lime juice
– 1 tsp finely grated fresh ginger
– 1 tbsp low-sodium soy sauce
– 1 tsp toasted white sesame seeds
– 1 green onion, thinly sliced
– 1/4 tsp flaky sea salt
Instructions
1. Place your chilled, sushi-grade tuna loin on a clean cutting board. 2. Using a very sharp knife, slice the tuna against the grain into 1/4-inch thick pieces. Tip: A sharp knife prevents tearing and gives you clean, beautiful slices. 3. Arrange the tuna slices in a single layer on a chilled serving platter. 4. In a small bowl, whisk together the high-quality white truffle oil, toasted sesame oil, freshly squeezed lime juice, and finely grated fresh ginger until just combined. 5. Drizzle the oil mixture evenly over the arranged tuna slices. 6. Drizzle the low-sodium soy sauce lightly over the tuna. 7. Sprinkle the toasted white sesame seeds and thinly sliced green onion evenly over the top. 8. Finish by sprinkling the flaky sea salt over the entire dish. Tip: Serve immediately to enjoy the tuna at its peak freshness and texture. Tip: For the best presentation, use a platter that contrasts with the deep red of the tuna.
So, what you end up with is a plate of buttery-soft tuna that practically melts, contrasted by the crunch of sesame seeds and a sharp bite from the green onion. The truffle oil adds that deep, earthy aroma that makes the whole dish feel incredibly special. Try serving it on individual chilled slate plates for a real restaurant-style touch, or pair it with a simple cucumber salad to cut through the richness.
Tuna Poke with Sweet Chili Sauce
Dive into a fresh, vibrant bowl that’s perfect for a quick dinner or impressive appetizer. This tuna poke with sweet chili sauce is packed with bright flavors and comes together in minutes—no cooking required! You’ll love the combo of tender fish, crunchy veggies, and that sweet-spicy kick.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 8 ounces sushi-grade ahi tuna, cut into ½-inch cubes
– ¼ cup sweet chili sauce, like Mae Ploy brand
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon toasted sesame oil
– 1 teaspoon freshly grated ginger
– 1 small English cucumber, thinly sliced into half-moons
– ¼ cup thinly sliced red onion
– 2 tablespoons chopped green onions
– 1 tablespoon toasted sesame seeds
– 1 ripe avocado, diced
– 1 cup cooked sushi rice, warm
Instructions
1. In a medium bowl, whisk together the sweet chili sauce, soy sauce, toasted sesame oil, and freshly grated ginger until fully combined.
2. Add the cubed sushi-grade ahi tuna to the bowl and gently toss to coat every piece in the sauce.
3. Let the tuna marinate in the refrigerator for exactly 10 minutes to absorb the flavors without overcooking.
4. While the tuna marinates, thinly slice the English cucumber into half-moons and the red onion into slivers.
5. Chop the green onions and dice the ripe avocado into bite-sized pieces.
6. Toast the sesame seeds in a dry skillet over medium heat for 2–3 minutes, until golden and fragrant, then set aside.
7. Divide the warm cooked sushi rice between two serving bowls, spreading it evenly.
8. Remove the marinated tuna from the refrigerator and arrange it over the rice.
9. Top the bowls with the sliced cucumber, red onion, diced avocado, and chopped green onions.
10. Sprinkle the toasted sesame seeds generously over everything for a nutty crunch.
11. Serve immediately with extra sweet chili sauce on the side if desired.
This dish delivers a fantastic mix of textures—the buttery-soft tuna against the crisp cucumber and creamy avocado. The sweet chili sauce adds a sticky, tangy glaze that makes every bite pop. Try scooping it up with nori sheets or serving it over a bed of greens for a lighter twist!
Summary
Here’s a fantastic collection to elevate your sushi game! From classic nigiri to creative bowls, these 20 raw tuna recipes offer endless inspiration for home cooks. We hope you find a new favorite—give one a try, leave a comment with your top pick, and share this roundup on Pinterest to spread the love. Happy slicing and dicing!
