One of BLT Steak’s signature appetizers, Blue Fin Tuna Tartare from BLT is a very popular dish that’s unquestionably flavorful, and delectable. A favorite at all the chain’s restaurant properties around the world.
Blue Fin Tuna Tartare from BLT

Blue Fin Tuna Tartare from BLT
Prep time
Cook time
Total time
This 'appetizer' is large enough to serve as a main course for luncheon, brunch or even dinner.
Recipe type: Appetizer
Cuisine: American
Serves: 6
Crispy Shallots:
  • peanut oil for frying
  • 3 Tablespoons finely chopped shallots
  • 2 Tablespoons Wondra flour
  • fine sea salt
  • 1-1/2 teaspoons wasabi powder
  • 3 Tablespoons reduced sodium (light) soy sauce
  • 2 Tablespoons white mirin
  • 1 Tablespoon mustard oil
  • 1 Tablespoon rice wine vinegar
  • 1 teaspoon honey
  • freshly ground black pepper
Tartare and Assembly:
  • 18 ounces fresh tuna, trimmed and cut into 1/8-inch dice
  • 6 Tablespoons extra virgin olive oil
  • 2 ripe Haas avocados, peeled and diced
  • toasted sliced ciabatta bread
  1. []Fry the Shallots:[/b] Pour the oil into a small saucepan to a depth of about 1 inch. Heat the oil until a small piece of shallot sizzles rapidly when added to the pan. Toss the shallots with the flour. Carefully add the shallots to the oil and fry until golden brown, 30 to 60 seconds. Remove the shallots with a slotted spoon and drain on paper towels. Season with a pinch of salt.
  2. Make the Dressing: In a medium bowl, stir together the wasabi powder and 1 tablespoon water to make a smooth paste. Whisk in the soy sauce, mirin, mustard oil, vinegar, and honey. Add black pepper to taste. Set aside.
  3. Make the Tartare: Toss the tuna with the olive oil, salt and pepper to taste. Season the avocados with salt and pepper to taste.
  4. To Serve: To mold the tuna into a disk or square form, place a 3-inch form, tartlet ring or an empty tuna can with the top and bottom lids cut out on a chilled plate. Fill the form with a layer of avocado and top with the diced tuna and fried shallots. Lift off the form. Drizzle the sauce around the tuna.
  5. Serve with the ciabatta or homemade potato chips.


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