This easy tuna tartare recipe is a showstopping appetizer that comes together in minutes. Sushi-grade tuna is tossed with sesame oil, lime and sherry, then finished with crushed wasabi peas for crunch. Serve it with freshly fried tortilla chips and watch it vanish.

Makes about 8½ to 9 oz of tartare. That serves 2 as a generous appetizer, 4 as a small first course or canapé (about 2 oz per person), or fills 8 to 10 crostini or cucumber rounds for passed hors d’oeuvres.

Ingredients

• 7 oz sushi-grade tuna, finely diced
• 3 Tbsp sweet mini pepper, finely diced
• 2 Tbsp shallot, finely diced
• 3 Tbsp chopped cilantro
• ½ tsp salt (adjust to taste)
• 1½ tsp sherry
• 1½ tsp sesame oil
• 1½ tsp fresh lime juice
• 1½ tsp extra-virgin olive oil

Garnish

• Lime zest
• Toasted sesame seeds
• Flaky salt
• Extra-virgin olive oil
• Crushed wasabi peas

Directions

1. Defrost the tuna for 20 to 40 minutes, or until you can cut into it, then finely dice.
2. Combine the tuna, sweet mini peppers, shallot and cilantro.
3. Toss with the sherry, sesame oil, lime juice and extra-virgin olive oil.
4. Garnish with lime zest, sesame seeds, flaky salt, a drizzle of olive oil and crushed wasabi peas.
5. Serve with freshly fried tortilla chips.
6. Eat immediately.

Wine Pairing

Pair this tuna tartare with the Chehalem Single Vineyard Series, a trio of 2024 Pinot Noirs from Ridgecrest Vineyard, Chehalem Estate Vineyard and Corral Creek Vineyard. The bright, savory flavors of sesame, lime and wasabi peas make it a fun way to explore how each site shapes Pinot noir.