Save My friend Marco showed up to a dinner party with a container of sushi-grade tuna and declared we were making tartare, no questions asked. I'd never attempted it before, but watching him dice that pristine fish with surgical precision while humming—totally unbothered—made me realize this wasn't as intimidating as I thought. The real magic happened when he mixed that sriracha-soy-lime dressing and the whole kitchen smelled like a Bangkok street market colliding with a sushi bar. By the time we fried those wonton chips, everyone was already hovering around the kitchen island.
I served this at a small gathering last summer when everyone was tired of the same old appetizers, and it became the conversation starter before anyone even sat down. Someone asked if it was hard to make, and when I said "nope, just fresh tuna and five minutes of mixing," they looked at me like I'd performed a magic trick. That's the thing about tartare—it feels fancy enough to impress but casual enough that you don't stress about it.
Ingredients
- Sushi-grade tuna, finely diced: This is non-negotiable—ask your fishmonger specifically for tartare-grade, which has been frozen properly to eliminate parasites, and they'll treat you like you actually know what you're doing.
- Soy sauce: Use a quality brand because this is one of three main flavors, and mediocre soy will make the whole thing taste one-dimensional.
- Sriracha sauce: Start with 1 tablespoon and taste as you go because some brands run hotter than others, and you're looking for a kick, not a cry for mercy.
- Toasted sesame oil: The regular kind tastes like disappointment; hunt down the toasted version because that nutty warmth is what makes people ask for the recipe.
- Fresh lime juice: Bottled stuff won't cut it here—a fresh lime takes 30 seconds to juice and changes everything.
- Rice vinegar: This adds brightness without aggression, balancing the heat and the salt in one elegant move.
- Honey or agave syrup: Just a touch rounds out the dressing and keeps it from tasting like a straight-up spice assault.
- Scallions and cilantro: These are your aromatics, and they're what people taste first before the heat comes in.
- Toasted sesame seeds: Texture and nuttiness in one tiny sprinkle.
- Wonton wrappers: Buy fresh ones from the refrigerated section if possible because they fry up lighter and crispier than the dried ones.
- Vegetable oil for frying: Keep it neutral—avocado or vegetable oil won't compete with the fish.
- Avocado: Add this at the absolute last second or it'll turn brown and sad, which defeats the whole purpose.
Instructions
- Get your wonton chips golden:
- Heat oil to medium-high and watch those wonton triangles like a hawk—they'll go from golden to burnt in about five seconds flat. Fry them in batches so they actually get crispy instead of steaming each other.
- Build the dressing:
- Whisk everything together and taste it straight from the spoon because this is your moment to adjust the heat or add more lime. It should taste bold enough to carry the tuna without drowning it.
- Toss tuna with care:
- Use a gentle hand here; you're combining, not mashing, so the tuna keeps its delicate texture. The dressing should coat everything evenly, which takes maybe two minutes of careful folding.
- Bring in the fresh stuff:
- Add scallions, cilantro, and sesame seeds right before plating because they'll bruise and turn sad if they sit around marinating.
- Avocado is last:
- Fold it in literally as you're putting the tartare on plates or it'll oxidize and look unappetizing.
- Plate and serve immediately:
- This dish is time-sensitive, so get it in front of people while everything is still crisp and cool and bright.
Save I learned the hard way that tartare is a conversation piece because it looks so elegant and people assume it took hours. When someone asked if I'd been cooking all day, I told them the truth—20 minutes—and saw their whole face change. Suddenly everyone felt like they could actually cook something interesting.
The Dressing is Everything
The tuna is beautiful on its own, but it's honestly a blank canvas waiting for that dressing to bring it alive. The balance of salty, spicy, sweet, and bright is what makes this tartare sing instead of just tasting like expensive fish. I've made it with different sriracha brands and noticed that some lean more vinegary while others bring pure heat, so don't be shy about adjusting to your taste.
Why Wonton Chips Matter
People often skip making their own chips and grab store-bought, which is fine in a pinch, but the homemade version changes the whole experience. Fresh wonton wrappers fry up impossibly light and shatter between your teeth, whereas commercial chips feel waxy by comparison. Plus, your kitchen smells incredible when you're frying them, which is basically payment for the effort.
Serving and Storage Wisdom
This is a now-or-never dish, meaning you can't really prep it in advance and hope it tastes good later. The tuna should stay cold right until serving, the chips should still be warm and crispy, and the avocado should be fresh enough that it hasn't started browning. If you're serving more than four people, make the tartare mixture a few hours ahead and keep it covered in the fridge, then assemble everything in the last five minutes.
- Cut your avocado fresh on the day you're serving and add it to plates individually rather than mixing it into the whole batch.
- If your wonton chips lose their crunch, you can toast them in a 300°F oven for a couple minutes to bring them back to life.
- Serve this cold with a side of lime wedges because someone will always want extra brightness.
Save This tartare became one of those dishes I make when I want to feel like I'm showing off without actually breaking a sweat. It's the kind of appetizer that makes people think you're more of a chef than you actually are, and honestly, that's a gift.
Recipe Guide
- → What type of tuna is best for this dish?
Use sushi-grade tuna that is fresh and firm to ensure safety and the best texture for finely dicing.
- → How can I adjust the spice level?
Adjust the amount of sriracha in the dressing to control the heat, adding more for extra spice or less for mild flavor.
- → What alternatives can be used for wonton chips?
For crunch, try baked pita chips or thinly sliced cucumber rounds as crisp accompaniments.
- → Can I prepare this dish in advance?
Prepare the tuna mixture shortly before serving to maintain freshness; wonton chips can be fried ahead and stored in an airtight container.
- → What drinks pair well with this dish?
A chilled dry Riesling or sparkling sake complements the zesty and savory flavors, balancing spice and richness.