(tuna Tartare) Recipe

Prepare the tuna

Pat the yellowfin tuna dry with paper towels. Trim away any sinew. Dice the tuna into uniform small cubes (about 1/4 inch). Place diced tuna in a chilled bowl. Gently toss with sesame oil, kosher salt, and black pepper. Keep chilled while you prepare other components.

Combine soy sauce, mirin, rice vinegar, grated ginger, and honey in a small saucepan over medium heat. Bring to a gentle simmer, stirring to dissolve the honey.

Mix the cornstarch and water to form a slurry. Stir the slurry into the simmering sauce and cook for 30–60 seconds until the glaze slightly thickens and becomes glossy. Remove from heat, stir in toasted sesame seeds, and allow to cool to room temperature. Taste and adjust sweetness or acidity as needed.

When cooled, spoon about 1 tablespoon of glaze over the chilled diced tuna and fold gently to coat. Reserve additional glaze for drizzling on the plate when serving.

In a small bowl, whisk together mayonnaise, sambal oelek, lime juice, minced garlic, and salt until smooth. Taste and adjust heat or acidity by adding more sambal or lime. Transfer to a squeeze bottle or small bowl and refrigerate until serving.

Halve, pit, and scoop out the avocado. Dice into small cubes roughly the same size as the tuna. Toss lightly with a pinch of salt and a little lime juice to prevent browning.

When ready to plate, fold the avocado gently into the glazed tuna or layer avocado as a base, depending on your presentation preference. Sprinkle sliced chives and optional cilantro on top. Add a small spoonful (about 1/2 to 1 tsp) of tobiko on each portion of tartare or scatter for garnish.

Cut wonton wrappers into triangles or desired shapes. Heat 1 to 1 1/2 inches of neutral oil in a heavy skillet or saucepan to 350°F (175°C). Fry wonton pieces in batches for 30–60 seconds until golden and crisp. Remove with a slotted spoon and drain on paper towels. While still warm, sprinkle with fine sea salt.

If using store-bought tempura crisps (tenkasu), place in a small bowl. If using homemade, prepare a simple tempura batter (cold sparkling water + 1/2 cup flour + pinch of salt), drop small spoonfuls into 350°F oil until crisp, then drain. Reserve about 2 tablespoons of tempura crisps per serving to sprinkle on the tartare for texture contrast.

Spoon or mold the tuna-avocado mixture onto chilled plates: use a ring mold (2.5–3 inches) for a neat tower or spoon into a freeform quenelle. Drizzle additional sesame-ginger glaze around the tartare.

Pipe or dot sambal aioli around the plate or add a small quenelle (about 1 tablespoon) next to the tartare. Top the tartare with a sprinkle of tobiko and tempura crisps for crunch. Garnish with chives and cilantro, and serve with wonton chips on the side. Offer lime wedges to squeeze over just before eating.

Serve immediately to preserve texture and freshness. Leftover components: store tuna separate from sauces and chips; consume within 24 hours.