Ahi Tuna Tartare Recipe

Keep the ahi tuna well chilled until ready to use. Pat dry with paper towels. Using a sharp knife, cut tuna into small uniform 1/4" dice for a pleasant texture.

In a chilled bowl combine the diced tuna, finely minced red onion, and the white parts of the scallions. Toss gently to combine.

Add toasted sesame oil, soy sauce, rice vinegar, lime juice, toasted sesame seeds, black pepper and 1/8 tsp sea salt. Gently fold ingredients together until evenly coated. Taste and adjust seasoning; add remaining salt if needed. Refrigerate briefly (5–10 minutes) while preparing other components. Do not marinate for long — aim to serve chilled but with tuna texture intact.

In a small bowl whisk together mayonnaise, Greek yogurt, prepared wasabi paste, lemon juice and a pinch of salt until smooth and homogenous. Taste and add more wasabi if you want more heat. Transfer to a squeeze bottle or piping bag for easy plating, or keep covered in refrigerator until ready to plate.

Stir together sriracha, honey and soy sauce until smooth. Adjust honey to balance the heat. Transfer to a small squeeze bottle for controlled drizzle. Keep at room temperature until plating.

Heat neutral oil in a heavy skillet or small saucepan to 350°F (175°C). If you don't have a thermometer, oil should sizzle when a corner of wrapper is briefly placed in it.

Cut wonton wrappers into triangles or desired chip shapes (2–3 per wrapper). Work in batches to avoid crowding. Fry wonton pieces 30–60 seconds per side until puffed and golden—they cook quickly. Use a slotted spoon to transfer chips to paper towels and immediately sprinkle with fine sea salt.

Alternatively, for a lighter preparation, brush wonton triangles with oil, arrange in a single layer on a baking sheet and bake at 350°F (175°C) for 6–8 minutes until crisp and golden, flipping once.

If using avocado, slice thinly and fan out a few slices on each plate as a base for the tartare. Keep microgreens or cilantro ready for finishing.

If using a ring mold, set a 2.5–3" ring in the center of each chilled plate. Spoon or gently pack about 3 oz (approximately 1/3 of the total prepared tuna per serving) of the tartare into the ring, pressing lightly to hold shape, then lift the ring carefully to reveal a neat tower. For a more rustic presentation, spoon a quenelle or small mound onto the plate.

Dot or pipe 1–1.5 tsp of wasabi cream around or atop the tartare. Drizzle sriracha mixture in a thin zigzag or small dots over the plate for heat and color.

Arrange 3–4 wonton chips leaning against or alongside the tartare so they remain crisp. Add microgreens or cilantro on top or beside the tartare as a fresh garnish. Place avocado slices next to the tartare if using.

Finish with a light sprinkle of toasted sesame seeds and a small squeeze of lime if desired. Serve immediately so wonton chips stay crisp and tuna remains chilled and fresh.