Tuna & Rosé

Tuna Tartare, A Modern Classic

Tuna tartare was born from a fusion of French tradition, Asian roots and a quick pivot.

In 1984, a guest at a Beverly Hills restaurant wanted tartare, just not beef! Chef Shigefumi Tachibe swapped in tuna, leaned on his French technique, and created something that stuck. What started as a workaround became a staple. Not bad for a Plan B.

Featured in the photo is our Frederick location’s Mini Tuna Tartar Tacos with house made shells, pickled red onion relish and lime avocado mousse.

Make It At Home

At home, the key is restraint. Start with very fresh, sushi-grade tuna and dice it cleanly. From there, build gently. A touch of acidity like lemon, a bit of richness from olive oil or avocado, and a few sharp notes, think capers, herbs, or mustard , to keep things lively. For a vessel, choose your favorite crispy chip or toast point.

The goal is balance, not complexity. Let the tuna lead.

Pair It At Home

French sparkling rosé, from Champagne or Provence, is a natural match. Bright acidity cuts the richness, while soft red fruit notes keep things fresh. Champagne rosé adds structure and fine bubbles. Provence offers something lighter and more relaxed.

Either way, it works like a charm;)

Cheers!

Mini Tuna Tartar Tacos with house made shells, pickled red onion relish and lime avocado mousse.

Photography: Tovala Olmstead @_tovala