Green Olive Tuna Tartar
Author: Urban Paleo Chef
Prep time: 25 mins
Total time: 25 mins
A non-traditional Tuna Tartar may be just the thing you need to bring that Restaurant feel to a special at home meal!
  • 1 lb fresh Tuna Steak (See the Notes on this!)
  • 1 12 oz can Green Olives, drained, then crushed or ground
  • 1 tablespoon Olive Oil
  • 1 tablespoon Coconut Oil
  • 1 fresh squeezed Lime (will work with lemon)
  • 2 tablespoons Anise Seeds, ground
  • 1 inch Ginger, diced and ground
  • 1 tablespoon Turmeric
  • 1 tablespoon Sea Salt
  • Optional Spices: Chile Pepper, Paprika (in the Tuna), Fresh Ginger (in the Tuna)
  1. Carefully dice the Tuna Steak.
  2. Oil the inside of an approximately 3-cup bowl with the coconut oil. The bowl should have near straight-up sides. This will work just fine with more normal bowls, of course, but it looks great in a bowl with sides that are straight up!
  3. Put the Tuna Tartar into the bottom of the bowl and pack it in firmly.
  4. In a Mortar and Pestle (or other grinder) add the anise seeds, lime, and olive oil.
  5. Grind the anise seeds until they are a lumpy paste-like liquid.
  6. Add the ginger to the Mortar and Pestle and continue until it is again a lumpy paste-like liquid.
  7. Add the salt, turmeric (and any Optional Spices) and then the green olives, crushing them and mixing them thoroughly with the spices and flavoring.
  8. Once the olives are at a similar consistency as the tuna, and thoroughly mixed with the spices and flavorings, spoon that on top of the tuna in the bowl and pack it down firmly.
  9. Slide a knife down one side of the bowl to help make sure that the tuna will come out of the bowl.
  10. Place a serving plate upside-down on top of the tuna bowl, then, holding the plate and tuna bowl together firmly, carefully flip them upside down and set them down.
  11. Tap the bowl a few time to make sure that the tuna came out onto the plate, and remove the bowl.
  12. Now serve and enjoy!
  13. Optional Dressings: My wife and I enjoyed this as-is; we also tried it with Coconut Aminos which tasted equally delicious! If you like the soy-sauce experience, I recommend picking up some Coconut Aminos to enjoy this with.
Frozen Seafood:
I only buy frozen seafood (unless there's a huge deal). At this point I have come to accept that the frozen seafood is (unless you pick up at the docks) the absolute freshest seafood I can reasonably find. Most frozen seafood is packaged and frozen right on the boats; and the seafood that isn't frozen on the boat is frozen in a packaging facility right at the docks. There's just no better way to ensure freshness than to have it frozen immediately!
Thawing Frozen Seafood:
I leave it in the package in my refrigerator for 24 hours. This keeps the meat fresh, and doesn't allow the fats in the fish to go bad in the warm room-temperature air. If you do this, make sure to eat it once it's thawed!
Recipe by Urban Paleo Chef at