Spicy Tuna Tartare (Printable Version)

Fresh diced tuna in spicy citrus dressing with crispy wonton chips

# What You'll Need:

→ Tuna

01 - 10 oz sushi-grade tuna, finely diced

→ Dressing

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

→ Add-ins

08 - 2 tbsp finely chopped scallions
09 - 1 tbsp finely chopped fresh cilantro
10 - 1 tsp 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 - Extra lime wedges

# Steps to Follow:

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.
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.
04 - Just before serving, fold the diced avocado into the tuna mixture.
05 - Arrange the tartare on a platter or individual plates. Serve immediately with crispy wonton chips and extra lime wedges on the side.

# Additional Tips::

01 -
  • The contrast between silky raw tuna and crispy wonton chips is absolutely addictive
  • It comes together in under 30 minutes but tastes like something from a high-end restaurant
  • You can adjust the spice level to suit everyone at your table
02 -
  • Keep your tuna ice-cold until the moment you dress it. Warm tuna textures and flavors completely change.
  • Dont make this more than an hour before serving, or the lime will start to cook the tuna and the texture will suffer.
  • If you cant find sushi-grade tuna, this recipe works beautifully with sushi-grade salmon or even cooked crab meat.
03 -
  • Use a sharp knife and cut against the grain of the tuna for the cleanest, most professional-looking dice
  • Pat the tuna dry with paper towels before dicing; excess water dilutes the dressing and makes the texture watery
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