Wild-Caught Tuna Tartare

luluesque-wild-caught tuna tartareI’ve become increasingly aware of mercury, pesticides, RBGH, etc. in my food. Thus, I’ve made a more concerted attempt at consuming organic, wild-grown or -caught foods. No, it’s not easy on the wallet, but I think my health is worth the investment. If you think about it, the price you pay now for quality food is probably cheaper in the end than the medical treatments that you may have to pay in the future because of some unforeseen ailments. Just my two cents…

If you’re not certain what fish to purchase, check out the Monterey Bay Aquarium Seafood Watch Buyer’s Guide.


  • 1 LB wild-caught tuna (or salmon)~ washed, skin removed, cut into small cubes
  • 3 sprigs organic scallions/chives ~ washed, thinly sliced
  • 1/4 cup organic cilantro ~ washed, leaves only, chopped
  • 1 TB dulse flakes
  • 5 TB low-sodium tamari
  • 2 TB Asian chili paste (I just throw these into a blender and pulse: rice vinegar, peeled garlic cloves, hot peppers, dash of sea salt, dash of sugar, and a dash of white distilled vinegar)
  • sesame oil
  • Sriracha sauce ~ to taste/optional
  • Old Thompson Garlic Pepper spice grinder


  1. Easy peasy: mix all of the above ingredients in a bowl. Drizzle in some sesame oil. Grind the garlic pepper about 20 times (more or less, depending on your tastebuds). The spicier you want your dish, the more Sriracha sauce you’ll want.
  2. Refrigerate for 30-45 minutes.
  3. Serve cold. Garnish with parsley or cilantro leaves.