Spicy Tuna Tartare Delight (Print Version)

Diced tuna tossed in zesty sriracha-soy-lime dressing, served with crispy wonton chips for crunch.

# Components:

→ 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

# Directions:

01 - Heat 1 inch of vegetable oil in a deep skillet over medium-high heat. Fry the 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 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 minutes once your ingredients are prepped, making it perfect for last-minute entertaining or a fancy weeknight bite.
  • The contrast between silky tuna and crispy wonton chips is genuinely addictive, and guests always ask for the recipe.
  • It feels indulgent and refined without requiring any cooking skill beyond a sharp knife and steady hand.
02 -
  • The moment diced raw fish meets acidic dressing, a timer starts ticking; the tuna will begin to cure and change texture after about 15 minutes, so assemble this dish no more than 10 minutes before serving.
  • Wonton chips will soften quickly if they sit on a wet plate or in humid air, so keep them separate and only combine them with tartare on the diner's fork if possible.
  • The quality of your tuna matters more than any technique in this recipe; a mediocre piece of fish will taste mediocre no matter how perfect your dressing is, so invest in the best sushi-grade tuna your fishmonger has.
03 -
  • Keep your knife sharp and your cutting board cold; a dull knife crushes the tuna cells and creates a mushy texture, while a cold surface slows oxidation and keeps everything looking vibrant.
  • If you're nervous about eating raw fish, buy from a trusted fishmonger and ask specifically for sushi-grade or sashimi-grade tuna; these terms mean the fish has been frozen to kill parasites and handled with food safety in mind.
  • The dressing is forgiving; if it tastes too spicy, add a tiny drizzle of honey, and if it tastes flat, squeeze in more lime juice, but always add these adjustments in small increments.
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