Spicy Tuna Tartare Delight (Printable Version)

Zesty tuna tossed in a soy-lime dressing paired with crispy wonton chips for a vibrant starter.

# What You 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:

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. Set aside.
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.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, perfect for when you want to impress without spending your entire evening in the kitchen.
  • The contrast between creamy tuna and crispy wonton chips is honestly addictive, and everyone always asks for seconds.
  • It feels fancy enough for a dinner party but casual enough to make on a Wednesday night when you're craving something special.
02 -
  • Don't let the tartare sit in its dressing for too long before serving, or the tuna will start to cure and the texture shifts in a way that doesn't feel fresh anymore.
  • The quality of your tuna matters more than anything else in this dish, so buy it from someone you trust and use it the same day you bring it home.
03 -
  • Chill your tuna, your mixing bowl, and everything else before you start—a cold tartare stays fresher tasting and feels more luxurious on the palate.
  • If you're cooking for someone with a soy or sesame allergy, you can substitute with tamari and skip the sesame oil and seeds, though the flavor profile will shift a bit.
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