Spicy Tuna Tartare (Printer View)

Diced tuna in a zesty soy and lime dressing paired with crispy wonton chips for texture and flavor.

# Components:

→ 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

# Method:

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 the 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 Advice:

01 -
  • It tastes restaurant-quality but comes together in barely 20 minutes, which means you can actually make this on a weeknight without losing your mind.
  • The contrast between silky tuna and those shatteringly crisp wonton chips is genuinely addictive, and honestly, people go wild for it every single time.
02 -
  • If your tuna smells fishy at all, walk away—tartare only works with pristine, sushi-grade fish, and your nose will tell you the truth faster than any label.
  • Those wonton chips will go soft if they're not served immediately, so fry them last and don't let them sit around getting sad.
03 -
  • Buy the tuna from a reputable fishmonger who sells sushi-grade fish regularly, not a big-box store with one sad fish counter, because freshness is literally everything here.
  • Make the dressing the night before and let the flavors marry in the fridge, then taste and adjust it again right before you use it because everything gets more integrated overnight.
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