Tuna tartare wrap

2 servings; 20 min preparation time.

This recipe is suitable for everyone who likes sushi or any kind of tartare. I personally don’t eat a lot of raw meat, but I never miss an opportunity to try sashimi. Tartare is of course a little bit different, since it’s seasoned and marinated, but it comes close enough. So here is my recipe for tuna tartare in a tortilla wrap. It’s a real celebration of the tuna flavor, with a little bit of seasoning – fresh and delicious. 

Of course you can eat the tartare without the wrap. Just use a kitchen ring to make a round shape, please a quail egg on top and voilà. The wrap though is easy to take with you on the go.


  • 160 g fresh tuna steak, chopped
  • 1 tbsp capers
  • 1 tbsp black olives, chopped
  • 1 tsp Dijon mustard
  • 1 tsp Greek yoghurt or cream
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 whole grain tortilla wraps


Keep the tuna in the fridge until you have all ingredients ready.

Chop the black olives in small pieces. Drain and wash the capers. Set aside.

Chop the tuna steak in small evenly big pieces. Transfer to a bowl. Season with salt and pepper. Ads mustard and cream. Mix well.

Add the capers and olives to the mixture. Adjust the seasoning, if necessary.

Divide the tartare between two wraps. Roll then like a burrito and serve. Enjoy!


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