Spicy Tuna Tartare Appetizer (Printable Version)

A vibrant mix of diced tuna tossed in zesty dressing, served with crisp wonton chips for a flavorful crunch.

# 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

# How to Prepare:

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 extra lime wedges on the side.

# Expert Suggestions:

01 -
  • It comes together in under thirty minutes, making it perfect for when you want to feel like you tried harder than you actually did.
  • The contrast between silky tartare and shattered wonton chips creates a textural experience that keeps you reaching for more.
  • The dressing is balanced enough to highlight the tuna's delicate flavor while the sriracha gives you that satisfying heat.
02 -
  • The tuna's quality matters more than technique—if your tuna isn't impeccably fresh, no amount of dressing will fix it, so build a relationship with a fishmonger who understands sushi-grade standards.
  • Timing is everything; the tartare tastes best within five minutes of combining it, so don't assemble it too far in advance or the texture becomes muddled and the avocado starts to break down.
03 -
  • Dice your tuna as close to serving time as possible and keep it chilled in a separate bowl until the moment you dress it, which preserves its texture and prevents oxidation.
  • If you can't get truly fresh sushi-grade tuna from your local fishmonger, it's better to choose a different appetizer rather than compromise on this ingredient, because the dish really depends on the tuna being pristine.
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