Tuna Tartare – Korean Style


Serves: Starter – 2  Lunch – 1
Prep: 10 minutes plus 30 minutes resting
Total: 40 minutes

I love making a tartare, and what better fish to use than Tuna.  It’s super easy and quick to make at home and you dont have to shape it if you dont want.
This tartare has a little fire to it, without being too hot, and the Gochujang we used can be found in most supermarkets.
I used to think that a tartare was something I could only eat in a restuarant. but with this simple recipe it doesnt have to be.  So surprise yourself and give it a try.




300g sushi grade tuna
1 spring onion
1 garlic clove
2 Tbsp gochujang chilli
1 Tbsp rice wine vinegar
2 tsp honey
2 tsp toasted sesame oil
½ tsp gochugaru red pepper flakes
½ tsp regular soy sauce
1 tsp toasted sesame seeds

Allergens: For those of you with allergies please remove or substitute accordingly


  • Fill a container with water and ice.  Remove the roots and top of the spring onions and cut (both white and green parts) into Julienne strips. Put the onion immediately into the iced water bath.  When the thinly cut pieces of onion start to curl (about 5 – 10 minutes) they are ready to be taken out of the water, drained then put aside.
  • If you forgot to ask your fishmonger to prepare your Tuna don’t worry it’s simple.  Take the Tuna and rinse under cold water, dry with a cloth or paper towel and cut into small cubes (1cm).
    Keeping the spring onions, and sesame seeds to one side.   Mix all the other ingredients in a bowl, add the tuna.
    Put the tuna mixture into the fridge for 30 minutes or longer.

Place a portion of the tuna onto a plate, and top with spring onions, toasted sesame seeds

Eat and Enjoy.



This receipe was created and photographed by Ed Gyurko for Steve Hatt FIshmongers.