Italian-style tuna tartare is a fresh, bright starter: very fresh tuna cut by hand and simply dressed with olive oil, lemon, capers, olives and basil. In Italy you often see it as an antipasto in seafood restaurants, where it is called tartare di tonno.
I had one on 17 October 2026 at Bella Napoli in Sesto San Giovanni, near Milan. It made me want to make it at home, with all those Mediterranean flavours, in a simple and quick way.
This is a classic version, quick and with no cooking at all. Everything depends on the quality of the tuna: buy it from a good fishmonger, tell them you will eat it raw, and prepare the tartare right before you sit down to eat. It takes twenty minutes and always impresses.
The story of that day: 🇮🇹 Milan - From Como to Varenna, octopus by the lake and San Siro street art
The recipe
Classic recipeThe traditional recipe for the dish, not the one from the restaurant where I tasted it.
Ingredients
- 400 g very fresh tuna (sashimi grade)
- 150 g cherry tomatoes
- 1 tbsp salted capers, rinsed
- 12 pitted taggiasca olives (or small black olives)
- 1/2 red onion (about 40 g)
- 1 unwaxed lemon
- 3 tbsp extra virgin olive oil
- 6 basil leaves
- Flaky sea salt
- Freshly ground black pepper
Method
- Remove the skin and any dark parts from the tuna. With a very sharp knife, cut it into 5 mm slices, then into sticks and finally into small cubes. Never chop it in a food processor.
- Put the diced tuna in a bowl, cover and chill in the fridge for 15 minutes while you prepare the rest.
- Quarter the cherry tomatoes, remove the seeds and cut the flesh into small dice.
- Chop the red onion very finely and soak it in cold water for 10 minutes to soften the taste, then drain and pat dry.
- Roughly chop the capers and olives. Cut the basil into thin strips.
- Make the dressing: whisk the olive oil with the lemon zest, 1 tbsp of lemon juice, a pinch of flaky salt and a grind of pepper.
- Just before serving, gently mix the tuna with the tomatoes, onion, capers, olives, basil and dressing. Taste and adjust the salt.
- Shape the tartare with an 8 cm ring on well chilled plates, press lightly and lift off the ring. Finish with a drizzle of olive oil and a basil leaf, and serve straight away.
Tips and variations
- For fish eaten raw, ask your fishmonger for tuna meant to be eaten raw, or freeze it for at least 24 hours at -20 °C before preparing it.
- Do not dress it too early: lemon 'cooks' the tuna, which turns grey and loses its texture.
- Serve with toasted bread or friselle rubbed with garlic.
- Sicilian twist: swap the olives for 1 tbsp of crushed pistachios and add a little orange zest.
- Tuna tartare is eaten the same day and does not keep.
Recipe shared for guidance only, adapt it to your equipment: times and temperatures may vary. Check for allergens (gluten, milk, eggs, fish, shellfish, nuts, sesame…) and make sure ingredients are fresh. Raw or undercooked fish, meat and eggs are not recommended for pregnant women, young children, elderly or vulnerable people. Take care with hot oil, flambéing and alcohol. I am not a health or nutrition professional.