Spicy Tuna Tartare with Wonton Chips (Print Version)

Fresh diced tuna in zesty sriracha-soy dressing with scallions, cilantro, and crispy wonton chips

# 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

# Steps to Follow:

01 - Heat 1 inch of vegetable oil in a deep skillet over medium-high heat. Fry wonton wrapper triangles in batches for 30 to 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 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 lime wedges on the side.

# Additional Tips::

01 -
  • It feels like you're serving something from a fancy restaurant, but you'll have it ready before anyone finishes their first drink.
  • The balance of heat, acid, and richness keeps people coming back for more, and nobody ever suspects how simple it actually is.
  • You can make the dressing and chips hours ahead, then assemble the tartare in literally two minutes when guests arrive.
02 -
  • Don't dress the tuna more than fifteen minutes before serving, or the lime juice will begin to cook the fish and change its delicate texture into something squeaky and unpleasant.
  • The quality of your tuna is everything—if your fishmonger looks confused when you ask for sushi-grade, find a different fishmonger, because this dish lives or dies on that ingredient alone.
03 -
  • Make your wonton chips hours ahead and store them in an airtight container—they stay crispy and you eliminate last-minute stress.
  • Keep everything cold: chill your plates, your bowls, even the utensils you'll use to mix the tartare, because warm tools will cause the tuna to warm up faster than you'd like.
Return