Description
A vibrant and flavorful Spicy Tuna Tartare served with crispy homemade wonton chips. This elegant appetizer combines fresh sushi-grade tuna tossed in a zesty, spicy dressing with creamy avocado, garnished with scallions, cilantro, and toasted sesame seeds. Perfect for entertaining or a light meal.
Ingredients
Scale
Tartare Mixture
- 10 oz sushi-grade tuna, finely diced
- 2 tablespoons soy sauce
- 1 tablespoon sriracha sauce
- 2 teaspoons toasted sesame oil
- 1 tablespoon fresh lime juice
- 1 teaspoon rice vinegar
- 1 teaspoon honey or agave syrup
- 2 tablespoons finely chopped scallions
- 1 tablespoon finely chopped fresh cilantro
- 1 teaspoon toasted sesame seeds
- 1 ripe avocado, diced
Wonton Chips
- 12 wonton wrappers, cut in half diagonally
- Vegetable oil for frying
- Sea salt for sprinkling
For Serving
- Lime wedges
Instructions
- Prepare Wonton Chips: 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 to cool.
- Combine Dressing: In a small bowl, whisk together soy sauce, sriracha sauce, toasted sesame oil, fresh lime juice, rice vinegar, and honey until well combined to create a flavorful dressing.
- Prepare Tuna Mixture: In a medium bowl, gently toss the finely diced sushi-grade tuna with the dressing until evenly coated. Add the finely chopped scallions, fresh cilantro, and toasted sesame seeds; fold in gently to evenly distribute the ingredients without mashing the tuna.
- Add Avocado: Just before serving, gently fold the diced ripe avocado into the tuna mixture to add creaminess and balance the spice.
- Plate and Serve: Arrange the tartare neatly on a platter or individual plates. Serve immediately accompanied by the crispy homemade wonton chips and lime wedges on the side for an extra burst of freshness.
Notes
- Use only sushi-grade tuna to ensure safety and the best flavor for raw consumption.
- Wonton chips can be fried ahead of time and stored in an airtight container for up to a day; re-crisp in a hot oven if needed.
- Adjust the sriracha quantity to taste depending on your spice preference.
- For a gluten-free option, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- Keep avocado addition last to prevent browning before serving.
