Debbie Chan

"We first tasted this tuna tartare when we visited Michael Mina’s and were surprised by how well the pear (and other ingredients) complemented and lifted the tuna. We loved it so much we wanted to recreate it at home."

Michael Riddler

"The initial presentation of this dish was very pretty with the tuna in a molded mound and the other ingredients dabbed around. Anyway, it was delicious and offered a generous portion of ahi. The slight sweetness of the wine went very well with the slight garlicky spicyness of the tartare."

Eventseeker

"Try the Tartare of Ahi Tuna, which is highly recommended."

Terina & Tim

"Tossed with sesame oil, ancho chile, pine nuts, mint leaves, garlic, and Asian pear, the tuna was refreshing, almost a perfect-like dish for summer. The tartare has a pleasant presence of sesame oil that stands out and if anyone is not a huge fan of sesame oil, the accompanying sliced toasts balances the taste of the tartare perfectly. Otherwise, the tuna is perfect eaten on its own, just like the way I like it."

Escape Eat Explore

"We headed to Michael Mina for one reason and one reason only… the tuna tartare, which didn’t disappoint – the flavourful Ahi tuna held its own perfectly against the delicious sesame and ancho chile dressing."

Holly Woolard

"Begin with the tuna tartare."

Michael Uzmann

"Arguably the best Tuna Tartare offered anywhere in town thanks to not only the Fish’s pristine quality but a complex balance created by Mint, Peppers and Garlic."

Brock Radke

"Among the handful of dishes that define the restaurant and Mina’s cuisine is the tuna tartare, probably the most popular opener on the menu."