Tuna Tartare with Mango and Prawn Crackers

This Tuna Tartare with Mango served on Prawn Crackers is a complex and well-balanced dish! Tartare has the sweetness of the mango, the tanginess of the lime, and the savory flavors of the tuna and scallions. The prawn crackers add a delightful crunch to the dish, making it a delicious and satisfying appetizer or light meal.

Why is it called tartare?

The name “tartare” is derived from the nomadic Tartar people of Central Asia, who were known for their horsemanship and their habit of eating raw meat. The name “tartare” has become a term used in culinary contexts to refer to any dish made with raw or nearly raw ingredients seasoned with herbs, spices, or sauces. This includes dishes like salmon or tuna tartare, steak tartare, and vegetable tartare, among others.

Is tuna tartare raw or cooked

Tuna tartare is made with raw tuna that has been finely diced and is not cooked. The dish is seasoned with various ingredients such as avocado, soy sauce, lime juice, and sesame oil, and served as an appetizer. It’s important to note that consuming raw fish, including raw tuna, comes with some health risks, as raw fish may contain harmful bacteria or parasites that can cause foodborne illness. To reduce the risk of illness, it’s essential to use high-quality, fresh fish, and to follow proper food safety guidelines when handling and preparing raw fish.

What is tuna tartare made of?

This Tuna tartare dish includes raw tuna that has been finely chopped or diced. By the way, research studies show that tuna is rich in potassium – a mineral that lowers blood pressure significantly. Tuna is mixed with diced ripe mango, sliced scallions, and sauce made from soy sauce, lime juice, mustard and sesame oil. The prawn crackers which this tartare is served on are made from a mixture of prawn (shrimp) and tapioca flour that is deep-fried to create a crispy, crunchy cracker. Prawn crackers or shrimp chips are popular snacks in many Asian countries and are often used as a base for canapes or appetizers. The combination of the fresh, tangy flavors of the tuna tartare with the sweet and juicy mango, along with the savory and crunchy prawn cracker, creates a delicious and refreshing dish that is perfect for a light meal or appetizer.

How to make tuna tartare with mango

Let’s start with making the prawn crackers or shrimp crisps. Line the plate with a paper towel, we’ll place the chips there. Place a saucepan with 200 ml of oil on high heat, and let it heat up (it takes 2 mins). Check the readiness of the oil by drizzling a bit of water into the oil. If it hisses, the oil is ready to be used. Place some prawn crackers into the oil, they will be hissing and inflating. Don’t burn them, they take just 15secs to be ready. If you leave them longer in the oil, they will get brown color and bitter taste, we need them white and not overcooked. Take them out to the plate lined with a paper towel, and let the excess oil be absorbed. For 2 servings, we will need about 10-12 chips. Set aside. Let’s cut all the ingredients. Take tuna and cut it into 0.7-1cm pieces. Peel the mango and dice it into 0.3-0.5cm pieces. We need such small pieces so it would be easy to serve them on the prawn crackers which are not big. Chop a bunch of scallions. Prepare the marinade for tuna in a large bowl, mix soya sauce, mustard, sesame oil or olive oil if you don’t have sesame oil and lime juice. Mix till smooth. Add chopped scallions and mix. Place tuna pieces into the bowl with the sauce and mix, so the sauce covers all the tuna tartare pieces. Then add mango and mix it all together. Let it be marinated for 30 mins. When the time is up, fill the prawn crackers with the tuna-mango tartare. Sprinkle with sesame seeds and serve immediately. Enjoy! If you like tartare, check out these recipes:

• Salmon Tartare with Avocado
• Salmon Poke Bowl

A Note from Chef Ana

This Tuna Tartare with Mango and Prawn Crackers is one of the most requested appetizers at private events I cater in The Woodlands and the greater Houston area. My European culinary background gives me a deep appreciation for French cooking techniques. I bring this classical training to every dish I prepare for my private clients, always with a focus on fresh, locally sourced Texas ingredients.

Whether you are hosting a dinner party, planning a celebration, or simply want a wholesome meal for your family, I would love to bring this recipe — and many more — to your table. Feel free to reach out to learn more about my personal and private chef services in The Woodlands, Spring, Tomball, Conroe, and the greater Houston area.

Substitutions & Variations

As a personal chef who specializes in dietary accommodations, I always encourage my clients to adapt recipes to their individual needs. Here are some practical variations for this recipe:

• Gluten-Free: Use tamari or coconut aminos in place of soy sauce. Check that your prawn crackers are made with tapioca starch (most are naturally gluten-free).
• Dairy-Free: This recipe is naturally dairy-free as written — no modifications needed.
• Vegetarian/Vegan: Replace the raw tuna with finely diced watermelon, beet, or hearts of palm for a similar visual and textural effect. Use rice paper chips instead of prawn crackers for a fully vegan version.
• Soy-Free/Low-Sodium: Replace soy sauce with coconut aminos for a soy-free and lower-sodium alternative that still delivers a rich umami flavor.

Frequently Asked Questions

How far in advance can I prepare the tartare?

You can dice the tuna and prepare the marinade separately up to a few hours ahead, keeping them refrigerated. Combine the tuna with the marinade no more than 30 minutes before serving to keep the texture fresh. Assemble on the prawn crackers just before serving to maintain crispiness.

Can I use frozen tuna for tartare?

Yes, as long as it is labeled sushi-grade and has been properly flash-frozen. Thaw it slowly in the refrigerator overnight — never at room temperature. Once thawed, pat it dry with paper towels before dicing.

What can I use instead of prawn crackers?

Wonton chips, rice crackers, endive leaves, or thinly sliced cucumber rounds all make excellent bases for the tartare. You can also serve it in small bowls or glasses as a plated appetizer without any cracker at all.

Can I use salmon instead of tuna?

Absolutely! Sushi-grade salmon makes a wonderful tartare with a slightly richer, buttery flavor. Dice it the same way and use the same marinade — the mango pairs beautifully with both fish.

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