Seared Bluefin Tuna Tartare

Seared Bluefin Tuna Tartare

This quick and easy Southern Bluefin Tuna tartare recipe is the perfect appetizer… impress your dinner guests and have them asking for more!

Serves: 4 PRINT THIS


  • 1 piece of Dinko Southern Bluefin Tuna
  • 2 tsp sesame oil
  • 1 tsp rice wine
  • Juice of half a lime
  • 2 tsp soy sauce
  • 1 tsp sriracha
  • 2 tbsp chives, minced
  • 2 tbsp panko crumbs
  • 1 avocado, diced
  • 1 tsp sesame seeds
  • 2 spring onions, finely sliced


1 Remove any blood meat (called the blood line) within the tuna piece. The blood line is the very dark red (almost black) meat that you will see on the edge of the tuna.

2 Using a very sharp knife, cut any dark meat away from the rest of the tuna and discard.

3 Cut the remaining tuna into 2cm x 2cm pieces, as long as the piece allows. Try to get them as uniform as possible without having too much waste.

4 Combine sesame oil, rice wine, lime juice, soy sauce and sriracha in a medium bowl.

5 Add tuna and combine so that every piece of tuna is coated.

6 Add chives and avocado, then gently combine.

7 Add panko crumbs, top with sesame seeds and spring onion and serve immediately.


Bluefin Tuna steak

Dinko Bluefin Tuna steak portions will be cut at your request or can be purchased in pack sizes of 150-200g. The fish is frozen and fresh, so it is available to you any time of the year.

Bluefin Tuna loin

Each pack of Dinko sashimi-grade Southern Bluefin Tuna contains an akami (top) and toro (bottom) loin. And because we use our innovative super freezing technology to lock in their ocean fresh flavour and quality, you can get this product all year round.


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