vincent fraissange - tuna tartare

Vincent Fraissange's Tuna Tartare

the letter 'T' Tofino's newest member of the culinary scene is Vincent Fraissange with his Spotted Bear Bistro. This is Vincent's first restaurant of his own and he's very excited about it. His hopes are simple - to create fun fresh food and an atmosphere that people can enjoy and be themselves.

Vincent grew up in the lower mainland where he was surrounded by his family that was passionate about food. Early childhood memories of slow roasting a pig in the back yard and watching his grandmother prepare some of the finest meals Vince has ever tasted to this day were the beginnings of his epicurean adventure.

His first serious job in a kitchen was at Le Crocodile in Vancouver, where he got a taste for what it really takes to be a chef. Since then he spent time at Lumiere, Bistro Pastis and on private yachts in the Caribbean.

For Vincent inspiration comes from combining the freshest local ingredients he can find and spices and techniques brought back from travels around the world. This recipe is an example of this using our local albacore tune caught off Vancouver Island.

The Spotted Bear Bistro is located at Fourth & Campbell Street in Tofino.



  • 6 oz albacore tuna
  • 4 tbs truffle vinaigrette
  • 2 tbs extra virgin olive oil
  • 3 tbs finely diced cucumber
  • 2tsp finely chopped shallots
  • salt and pepper to taste

Avocado puree

  • 1 semi ripe avocado
  • juice of half of 1 lime
  • salt and pepper to taste

Truffle vinaigrette

  • 50 ml rice vinegar
  • 100ml fresh squeezed
  • lemon juice
  • 120 ml soy sauce
  • 30 ml truffle oil
  • 150 ml olive oil
  • 150 ml grape seed oil
  • 2 tbs Dijon mustard


Truffle vinaigrette

Place all ingredients except for oils in a blender. Turn blender on high speed and slowly add oils to create an emulsion. Cool in fridge and place in an airtight container. It will keep for up to 3 months in a cold environment

Avocado puree

Peel and dice avocado. Buzz Avocado and lime juice with a hand blender until it's super silky smooth. Add salt to taste. Store in the fridge in an airtight container. (It's a good idea to place plastic wrap directly in contact with the avocado so it doesn't oxidize.)

Tuna tartare

Dice tuna and cucumber into inch pieces and set aside. Chop shallots super fine. Place all ingredients in a small bowl and mix carefully to not bruise the tuna.

Check for seasoning and add salt if needed.


Smear avocado on a plate and place tuna in a ring mold. Garnish with some organic greens dressed with some extra virgin olive oil and salt. Serves 2 people.

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Tofino Time Magazine May 2009

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Tofino chef Vincent Fraissange from the Tofino restaurant Spotted Bear Bistro in Tofino shares his Tuna Tartare recipe in Tofino Time Magazine.

tofino time may 2009

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