Gordon Ramsay Tuna Tartar

Name: Gordon Ramsay Tuna Tartar
Prep time: 10 min
Total time: 10 min
Ingredients: 400-500 g fresh yellowfin tuna steak → about 14-16 oz; 15 g Low Sodium soy sauce → about 1 Tbsp ((Gluten free soy sauce can be substituted) ); 20 g chili & garlic paste → about 1 Tbsp + 1 tsp ((Lee Kum Kee)); 10 g sesame oil → about 2 tsp; 3 g honey → about ½ tsp; 3 g oyster sauce → about ½ tsp ((optional if you can't find it)); 2 ripe avocados (diced); 2 tsp olive oil; 1.5 tsp fresh lime juice; pinch kosher salt; pinch black pepper; Cassava Chips or Potato Chips; Sesame seeds; Scallions; Micro greens

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This recipe for Gordon Ramsay tuna tartar is a simple, restaurant-style appetizer made with sushi-grade yellowfin tuna, soy, chili garlic paste, and sesame oil.

This easy tuna tartare recipe delivers clean, balanced flavor and an impressive presentation with only 10 minutes of prep, making it ideal for entertaining or a refined first course at home. This recipe is easy enough for a beginner level cook to make, but will make you look like a 5 star chef.

Raw yellowtail tuna for Gordon Ramsay tuna tartar

Diced tuna for for Gordon Ramsay tuna tartar

What Is Tuna Tartar?

Tuna tartar (often spelled tartare) is a popular dish made from finely diced raw tuna that is lightly seasoned and served fresh. The key is using high-quality sushi-grade fish and minimal ingredients so the natural flavor and texture remain the focus.

Unlike heavily marinated seafood dishes, such as ceviche, tuna tartar is meant to taste clean and balanced, with just enough seasoning to enhance the fish.

Gordon Ramsay Tuna Tartar in a silver bowl

Simple Ingredients. Impressive Results.

Why This Gordon Ramsay Tuna Tartar Recipe works

The ingredient combination is simple but intentional, and unlike some more complicated recipes, the ingredients are not difficult to source at most food stores.

The result is a well composed appetizer that feels restaurant-worthy while remaining very approachable to prepare at home.

It is particularly well suited for:

small gatherings
date nights
warm weather meals
occasions when a light first course is preferred

Two Ways to Serve Tuna Tartar

gordon ramsay tuna tartar on potato chips

One of the advantages of this recipe is its flexibility. The same tartar can be presented in a more composed style or served casually depending on the setting.

Plated with Mashed Avocado

Layering the tuna tartar over lightly mashed avocado creates a clean, structured presentation that feels elegant and intentional. The avocado adds subtle richness while maintaining the fresh character of the dish.

Using a round mold or cookie cutter creates the layered appearance often seen in restaurant plating.

Served with Chips

For a more relaxed approach, or for serving to a crowd, the tuna tartar can be served with cassava chips, potato chips or wonton crisps. Guests can assemble bites themselves, or you can plate individual bites and pass them for an elegant Hors d’oeuvre, making this a simple option for entertaining or small gatherings.

Seared Tuna with Tomatoes & Capers

With flavors built around tuna season, this dish is deceivingly simple to make yet, produces an extremely sophisticated meal. A fresh, bright mixture of tomatoes & basil are mixed with briny capers that bring just enough salinity to bring to life the tuna’s natural ocean flavor.

Common Questions about Tuna Tartar

Is tuna tartare safe to eat?

Tuna tartare should always be made with sushi-grade fish purchased from a trusted source. Fish labeled sushi-grade has been handled according to guidelines that reduce the risk associated with consuming raw seafood.

What type of tuna is best for tuna tartar?

Yellowfin tuna (ahi) is most commonly used because of its clean flavor, firm texture, and bright color. Look for cuts with very rich red color and avoid pale pink tuna. To learn more about types of Tuna, check out this article from Fulton Fish Market.

Can tuna tartare be made ahead of time?

It depends on the recipe. Gordon Ramsay’s tuna tartar featured here can be prepared several hours in advance and refrigerated, though it is best served as soon as possible for optimal freshness and texture. If a recipe includes citrus, it should be assembled just before serving, as the acid will begin to cure the tuna, causing the color to change and the texture to become softer.

What can you serve with tuna tartare?

Common pairings include avocado, chips, crackers, cucumber slices, or lightly dressed greens.

Pro Tips for how to make Gordon Ramsay Tuna Tartare

Use sushi-grade tuna from a trusted fish market.
Par-freezing the tuna for 10–15 minutes helps create clean, even cuts and makes the fish easier to handle.
Use a very sharp knife rather than a serrated blade to maintain the smooth, silky texture of the tuna.
As you cut the tuna, look for slightly shiny, pale strips between sections of the flesh — these firmer pieces of connective membrane between sections of the fish don’t dice as smoothly and can create a chewy texture. They can simply be pulled away for the most tender texture.
Cut the tuna into evenly sized cubes so the tartare feels balanced and refined when served.
Season lightly. The goal is to enhance the natural flavor of the fish rather than mask it.
Serve immediately after preparing for the best texture and flavor, but I have successfully prepared it up to one day in advance. (Save extra sauce on the side if this is the case)