Spicy Tuna Tartare (Printable version)

Diced tuna mixed in a tangy dressing, served with crispy wonton chips for a vibrant starter.

# What You'll Need:

→ 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

# Directions:

01 - Heat 1 inch of vegetable oil in a deep skillet over medium-high heat. Fry the 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 the soy sauce, sriracha, sesame oil, lime juice, rice vinegar, and honey until well combined.
03 - In a medium bowl, gently toss the diced tuna with the dressing until evenly coated. Add scallions, cilantro, and sesame seeds; fold in gently to preserve texture.
04 - Just before serving, fold the diced avocado into the tuna mixture to prevent browning and maintain optimal presentation.
05 - Arrange the tartare on a platter or individual plates. Serve immediately with crispy wonton chips and extra lime wedges on the side.

# Expert Tips:

01 -
  • It feels restaurant-quality but takes less time than ordering delivery.
  • The heat sneaks up on you in the best way, balanced by bright lime and creamy avocado.
  • Wonton chips give you that satisfying crunch without the fuss of making anything complicated.
02 -
  • The moment you add the avocado is the moment the clock starts ticking; waiting even five minutes changes the whole texture, so assemble this right before people eat.
  • Don't skip the oil temperature check with the wonton wrappers, because cold oil makes them greasy and sad instead of crispy and perfect.
03 -
  • Buy your tuna the same day you plan to use it and keep it on ice until the last possible moment; freshness is everything here.
  • If you can't find good sushi-grade tuna, don't make this dish—it's not worth the risk, and there are other appetizers that shine without relying on raw fish.
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