Toro Tartare Fatty Tuna

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Toro tartare showcases the buttery belly meat of bluefin tuna, hand-chopped into delicate cubes and seasoned with classic Japanese umami flavors. Each bite melts on the tongue, balanced by creamy avocado, crunchy garnishes, and a whisper of citrus. This elegant no-cook appetizer is a staple of upscale sushi counters and a true celebration of pristine ingredients.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 16 gFat
• 3 gSaturated Fat
• 6 gCarbs
• 3 gFiber
• 1 gSugar
• 20 gProtein
• 470 mgSodium
• 460 mgPotassium
• 40 mgCalcium
• 1.8 mgIron
• 6 mgVitamin C
• 550 mcgVitamin A

Ingredients

For the tartare

• 8 oz sushi-grade toro (fatty tuna belly), skin and sinew removed
• 2 tbsp Japanese soy sauce (shoyu)
• 1 tsp toasted sesame oil
• 1 tsp yuzu juice (or fresh lemon juice)
• 1 tsp mirin
• 1 tsp finely grated fresh ginger
• 1 scallion, thinly sliced (green part only)
• 1 tsp toasted white sesame seeds

For plating

• 1 ripe Hass avocado, finely diced
• 4 wonton wrappers, fried until golden and crisp
• 1 tbsp black sesame seeds
• 2 shiso leaves, finely shredded
• 4 quail egg yolks (optional)
• 1 tsp micro shiso or microgreens, for garnish

Directions

1. Place the chilled toro in the freezer for 10 minutes to firm up; this makes clean knife work much easier.
2. With a very sharp knife, cut the toro against the grain into 1/4-inch cubes, then give it a few gentle chops to loosen. Transfer to a chilled mixing bowl set over a larger bowl of ice.
3. Whisk together the soy sauce, sesame oil, yuzu juice, mirin, and grated ginger in a small bowl until well combined.
4. Pour the dressing over the diced tuna, add the sliced scallion and white sesame seeds, and fold gently with a spoon just to coat — do not overmix or mash the fish.
5. In a separate small bowl, toss the diced avocado with a pinch of salt and a few drops of soy sauce.
6. Using a 3-inch ring mold placed in the center of each chilled plate, layer one-third avocado, then two-thirds tuna mixture, gently pressing to compact.
7. Carefully lift off the mold, top each tartare with a quail egg yolk if using, scatter black sesame seeds and shredded shiso around, and tuck a crispy wonton chip into the side.
8. Finish with the micro shiso or microgreens and serve immediately, ideally with chilled sake or a dry sparkling wine.

Cook’s Notes

• Always use sushi-grade fish from a trusted fishmonger, and confirm it has been properly frozen to eliminate parasites.
• Keep the cutting board, knife, mixing bowl, and plates very cold throughout — warm utensils will melt the deliquescent fat in the toro.
• Dice, do not purée: hand-cutting preserves the silky, almost translucent texture that makes toro prized.
• Plate and serve immediately after assembly; the avocado will oxidize and the tuna will warm up if it sits too long.
• If you cannot source true otoro, substitute chutoro from a Japanese market; it is leaner but still tender and rich.

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