Save to Pinterest My neighbor showed up at my door one evening with a container of sushi-grade tuna and a mischievous grin, asking if I could whip up something interesting for a dinner party she was hosting that night. I'd never attempted tartare before, but there was something about the challenge that made me say yes immediately. What started as nervous improvisation in my kitchen turned into the dish I've made dozens of times since—a spicy, citrusy revelation that tastes far more impressive than the thirty minutes it takes to pull together.
That first dinner party was chaos in the best way—my friend's guests kept hovering around the appetizer plate, and I caught someone asking if I'd made it from scratch or picked it up from somewhere fancy. When I admitted I'd just thrown it together that afternoon, they didn't believe me until I showed them the empty sriracha bottle sitting on the counter. Watching people's eyes light up when they bit into that combination of creamy tuna, crispy wonton, and bright lime juice made me realize this dish had staying power.
Ingredients
- Sushi-grade tuna: Don't skimp here—ask your fishmonger specifically for sushi-grade, which means it's been frozen to eliminate parasites and is safe to eat raw; the fresher and higher quality this is, the more elegant your tartare will taste.
- Soy sauce: Use a good quality soy sauce rather than the watered-down version in tiny packets; it makes a noticeable difference in depth.
- Sriracha sauce: This is your heat source, so taste as you go and adjust to your tolerance level.
- Toasted sesame oil: The toasted variety brings a deeper, nuttier flavor than regular sesame oil, and a little goes a long way.
- Fresh lime juice: Bottled lime juice tastes flat and metallic by comparison; squeeze it fresh and you'll taste the difference immediately.
- Rice vinegar: The mild acidity adds brightness without overpowering the delicate tuna.
- Honey or agave syrup: Just a touch balances the heat and acid with subtle sweetness.
- Scallions and cilantro: These aromatics add freshness and fragrance; don't skip them even if you think you're not a cilantro person.
- Sesame seeds: Toast your own if possible, or buy them pre-toasted for maximum flavor and crunch.
- Wonton wrappers: These crisp up beautifully and provide the textural contrast that makes this dish memorable.
- Vegetable oil: Use a neutral oil with a high smoke point so it doesn't burn or impart unwanted flavors.
- Avocado: Add this right before serving to prevent browning; ripe but still firm is the sweet spot.
Instructions
- Fry the wonton chips until golden:
- Heat your oil to medium-high and you'll know it's ready when a tiny piece of wrapper sizzles immediately upon contact. Fry in small batches so the oil temperature stays consistent, and watch for that moment when they turn from pale to deep golden—it happens faster than you'd expect, usually around 30 to 45 seconds per side.
- Build your dressing:
- Whisk the soy sauce, sriracha, sesame oil, lime juice, rice vinegar, and honey together in a small bowl until the honey dissolves completely and everything is well combined. Taste it straight from the whisk—this is your moment to adjust the heat or acidity to your preference before it touches the tuna.
- Combine tuna with dressing gently:
- Place your diced tuna in a medium bowl and pour the dressing over it, then use a spatula or wooden spoon to fold everything together with a light hand, as if you're handling something precious. Add the scallions, cilantro if using, and sesame seeds, folding them in the same careful way to avoid breaking up the tuna.
- Fold in avocado at the last moment:
- Do this right before you plate, so the avocado stays creamy and doesn't oxidize or turn brown. The warmth of the other ingredients will soften it just slightly, creating a luxurious texture contrast.
- Plate and serve immediately:
- Arrange the tartare on chilled plates or a platter, nestle the wonton chips around it, and set out lime wedges for people to squeeze over as they eat. This needs to go straight to the table—the contrast between the cool, creamy tartare and the hot, crispy chips is what makes it sing.
Save to Pinterest There was one afternoon when a friend who claimed she hated raw fish sat down skeptically and took one small bite, just to be polite. She ended up eating four more pieces before I could even plate the second batch. That moment taught me something about food—sometimes what people think they don't like is just a matter of not having encountered it prepared in a way that speaks to them.
The Wonton Chip Secret
The difference between limp, soggy chips and crackling, golden ones comes down to oil temperature and timing. I learned this the hard way during a party where I got distracted and my oil temperature dropped—the wrappers absorbed grease instead of crisping. Now I use a kitchen thermometer and keep the oil right around 350°F, and I always fry in small batches so the temperature bounces right back. The payoff is chips so crisp they shatter between your teeth, which is exactly what you want contrasted against the silky tartare.
Playing with Texture and Temperature
One of the magic tricks of this dish is how it plays with temperature—the cold, creamy tartare against the still-warm wonton chip creates a moment of pleasure that's greater than the sum of its parts. I sometimes chill my serving plates in the freezer for ten minutes before plating, which keeps the tartare at its ideal temperature longer. You could also serve the tartare in a bowl nested in ice, which looks dramatic and keeps everything perfectly cold throughout the meal.
Variations and Accommodations
This tartare is a canvas for your preferences and whatever you have on hand. I've added diced cucumber for extra crunch, switched the lime for lemon, and once even used a dash of white miso paste instead of honey for a different kind of complexity. For a lower-carb presentation, serve the tartare on cucumber rounds or butter lettuce cups instead of with wonton chips, which keeps all the flavor and sophistication while changing the textural story. If someone at your table can't eat wheat, swap the wonton wrappers for thinly sliced root vegetables fried the same way, or pair the tartare with rice crackers instead.
- Add a teaspoon of white or yellow miso paste to the dressing for earthy depth and extra umami.
- If cilantro isn't your thing, fresh mint or basil work beautifully in its place.
- A tiny pinch of wasabi mixed into the dressing brings a different kind of heat than sriracha, if you're in the mood for that particular burn.
Save to Pinterest This dish has become my go-to when I want to impress without spending hours in the kitchen, and it's taught me that some of the most elegant food comes from knowing when to stop tinkering and let the ingredients speak. Every time I make it, I remember that dinner party and my friend's mischievous grin, and I'm grateful she trusted me with her tuna.
Common Recipe Questions
- → What type of tuna should I use?
Look for sushi-grade or sashimi-grade tuna from a reputable fishmonger. The fish should be deep red, firm to the touch, and have a clean ocean smell. Yellowfin or bigeye tuna work particularly well for tartare due to their firm texture and mild flavor.
- → Can I make this ahead of time?
Prepare the dressing up to 24 hours in advance and store refrigerated. Dice the tuna and fold in the dressing no more than 2 hours before serving for the best texture and freshness. The wonton chips can be fried several hours ahead and kept in an airtight container.
- → What can I substitute for wonton wrappers?
Try rice crackers, crostini, cucumber slices, or butter lettuce cups for lighter options. For a gluten-free alternative, use corn tortilla chips or serve endive spears for scooping.
- → How spicy is this dish?
The spice level is moderate and can be easily adjusted. Start with 1 tablespoon of sriracha and increase to 2 tablespoons if you prefer more heat. The honey in the dressing helps balance the spice with subtle sweetness.
- → What drinks pair well with tuna tartare?
A chilled dry Riesling, sparkling sake, or crisp white wine like Sauvignon Blanc complement the flavors beautifully. For non-alcoholic options, try sparkling water with lime or a light ginger beer.
- → Is it safe to eat raw tuna?
Always purchase tuna specifically labeled as sushi-grade or sashimi-grade, which indicates it has been handled and frozen to safety standards for raw consumption. Pregnant women, young children, elderly individuals, and those with compromised immune systems should avoid raw fish.