Easy Tuna Tartare Recipe

Contributor: Jill Silverman Hough

If you like sushi, ceviche, and poke, you’ll love this Tuna Tartare. It’s so tasty and only takes 10 minutes to prepare.

  • Author: Jill Hough
  • Prep Time: 10 minutes
  • Optional Freeze Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Category: Appetizer
  • Method: Mix
  • Cuisine: American


Units Scale
  • 1 jalapeno
  • 12 lemons, plus lemon wedges for serving
  • 8 oz. sushi-grade tuna, finely diced (see notes)
  • 2 Tbsp. chopped chives
  • 2 Tbsp. olive oil
  • 1/4 tsp. salt, or more to taste
  • 1/4 tsp. pepper, or more to taste
  • 24 ruffle-style potato chips (see notes)


  1. Thinly slice about half of the jalapeno and set the slices aside. Stem, seed, and mince the remaining jalapeno.
  2. Zest a lemon and set the zest aside. Juice the zested lemon, plus a second lemon if necessary, to yield 2 tablespoons of juice.
  3. In a large bowl, combine the minced jalapeno, lemon juice, tuna, chives, oil, salt, and pepper. Add more lemon juice, salt, and pepper to taste.
  4. Arrange the potato chips on plates or a platter and top with the tuna mixture, reserved sliced jalapeno, and reserved lemon zest.
  5. Serve with lemon wedges.

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Freezing the tuna for about 30 minutes can make it easier to dice.

The chips will stay crisp for about an hour after they’re topped with the tartare, and will hold together for about an hour and a half.