Vegan Tuna Tartare with Spicy Mayo

It seems like no one makes tuna tartare anymore but with this vegan recipe, we can bring this classic appetizer back in style. This sounds fancy but it’s super easy to make! When they are in season, you can use pomelos instead of grapefruit for a milder flavor for your vegan tuna tartare.

Vegan Tuna Tartare with Spicy Mayo
Rate this recipe
39 ratings

Yield: 3-4

Vegan Tuna Tartare with Spicy Mayo


  • 1 red grapefruit or pomelo
  • 1 hass avocado
  • 1/4 red onion
  • 1/2 small jalapeno pepper
  • 1/2 tbsp tamari
  • 1 tsp rice vinegar
  • 1/4 tsp kelp granules
  • 1/2 tbsp olive oil
  • 2 tsp lemon juice
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1 tbsp vegan mayo
  • 1/2 tsp Sriracha sauce
  • 1 tsp water


  1. Peel the grapefruit and cut out the membranes with a small knife, keeping only the flesh. Chop into small pieces and drain with a strainer.
  2. In a bowl, mix the tamari, rice vinegar, kelp, olive oil, 1/2 tsp black pepper, and 1/2 tsp of sea salt. Add in the grapefruit and carefully fold in the mix so every piece is saturated. Refrigerate for about 1 hour.
  3. Take out the mixture and let the excess liquid drain in a strainer and place back in the bowl.
  4. Dice the jalapeno pepper and red onion. Slice the avocado into small pieces and in a bowl, gently mix the avocado, 1/2 tsp black pepper, 1/2 tsp sea salt, lemon juice, and 1/2 of the diced jalapeno pepper and red onion.
  5. Mix the rest of the jalapeno pepper and red onion with the grapefruit. In a small bowl or teacup, mix the vegan mayo, Sriracha, and water.
  6. Begin to assemble the tartare. In a 1 cup measuring cup or other small cup (make sure the handle isn't in the way to plate the mix) add the grapefruit mix and gently spread and press with a spoon until compact. Do the same with the avocado mix on top of the grapefruit. Place your serving dish upside down onto the cup and turn over onto the plate. Gently tap the cup and remove it.
  7. Pour the spicy mayo on top and garnish with your favorite herb. Serve with wonton chips or other chips of your choice.