Spicy Tuna Tartare Delight (Printable View)

Sushi-grade tuna tossed in a zesty dressing, served with crispy wonton chips for a perfect snack.

# Ingredient List:

→ Tuna

01 - 10 oz sushi-grade tuna, finely diced

→ Dressing

02 - 2 tablespoons soy sauce
03 - 1 tablespoon sriracha sauce
04 - 2 teaspoons toasted sesame oil
05 - 1 tablespoon fresh lime juice
06 - 1 teaspoon rice vinegar
07 - 1 teaspoon honey or agave syrup

→ Add-ins

08 - 2 tablespoons finely chopped scallions
09 - 1 tablespoon finely chopped fresh cilantro
10 - 1 teaspoon toasted sesame seeds

→ Wonton Chips

11 - 12 wonton wrappers, cut in half diagonally
12 - Vegetable oil for frying
13 - Sea salt for sprinkling

→ Garnish

14 - 1 ripe avocado, diced
15 - Lime wedges for serving

# How to Make:

01 - Heat 1 inch of vegetable oil in a deep skillet over medium-high heat. Fry wonton wrapper triangles in batches for 30-45 seconds per side until golden and crisp. Drain on paper towels and sprinkle lightly with sea salt. Set aside.
02 - In a small bowl, whisk together soy sauce, sriracha, sesame oil, lime juice, rice vinegar, and honey until well combined.
03 - In a medium bowl, gently toss diced tuna with the dressing until evenly coated. Add scallions, cilantro, and sesame seeds; fold in gently.
04 - Just before serving, fold diced avocado into the tuna mixture.
05 - Arrange tartare on a platter or individual plates. Serve immediately with crispy wonton chips and lime wedges on the side.

# Expert Tips:

01 -
  • It tastes like an expensive restaurant appetizer but comes together in under 30 minutes with just one sharp knife.
  • The contrast between silky-tender tuna and shatteringly crisp wonton chips makes every bite feel intentional and satisfying.
  • Once you nail the dressing balance, you can make this in your sleep when people drop by unexpectedly.
02 -
  • Never skip buying fresh, quality sushi-grade tuna from a reputable fishmonger—frozen or questionable tuna will taste fishy and metallic in a raw application, which defeats the entire purpose.
  • The wonton chips will lose their crispness within 10 minutes of frying, so don't make them more than an hour ahead, and really don't make them the day before no matter how organized you think you're being.
  • Cold bowls and plates make an enormous difference—warm ceramics will slightly warm the tuna and mess with the whole experience, so throw everything in the freezer for 10 minutes before you start plating.
03 -
  • Use a very sharp knife to dice your tuna—a dull blade will crush the delicate fish and make it look bruised and sad instead of clean and vibrant.
  • Keep everything cold from start to finish: cold bowls, cold plates, cold ingredients, because warmth is the enemy of raw fish and fresh herbs.
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