Ahi Tuna Tartare Recipe

Chill and prep

Place sushi-grade ahi tuna in the refrigerator until ready to cut. Use a very sharp knife chilled under cold water and patted dry for clean slices.

Dice the tuna

Trim any sinew or dark bloodline from the tuna. Cut into 1/4-inch cubes for a tender tartare texture. Place diced tuna in a chilled bowl.

Prepare apple and aromatics

Peel, core and finely dice the green apple into 1/8–1/4-inch pieces. Toss immediately with 1/2 teaspoon lime juice (from the lime wedges) to prevent browning. Finely mince the shallot and slice chives thinly.

Combine tartare

Add the diced apple, shallot, chives, sesame oil, toasted sesame seeds, kosher salt and black pepper to the bowl with tuna. Gently fold to combine, taking care not to mash the tuna. Chill while you finish the glaze and chips (5–10 minutes).

Whisk together soy sauce, mirin, rice vinegar, grated ginger, honey, lime juice, neutral oil and red pepper flakes (if using) in a small bowl. Taste and adjust: balance with a little more honey for sweetness, lime for brightness, or soy for saltiness. Reserve 1 tablespoon of the glaze for drizzling over finished tartare and fold the remaining 2 tablespoons into the tuna mixture gently.

Fry method

Pour neutral oil into a small sauté pan to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F if using a thermometer). Cut each wonton wrapper on the diagonal into two triangles. Fry a few at a time, 20–40 seconds per side, until golden and blistered. Remove with a slotted spoon to a paper towel–lined tray and immediately season with fine sea salt. Allow to cool and crisp.

Baked method (alternative)

Preheat oven to 375°F (190°C). Brush both sides of wonton triangles lightly with neutral or olive oil and place in a single layer on a parchment-lined baking sheet. Bake 6–8 minutes, flip once, until golden and crisp. Sprinkle with salt as soon as they come out.

Using a ring mold (2.5–3 inches) or by freeform, portion the tartare onto chilled plates: pack the tuna mixture into the mold and gently lift to release. Drizzle reserved tablespoon of glaze over the top and around the plate as desired.

Garnish each portion with microgreens or a few cilantro leaves, sprinkle a pinch of extra toasted sesame seeds if desired, and serve with 3–4 wonton chips arranged against the tartare. Offer lime wedges on the side.

Serve immediately so the wonton chips remain crisp. Leftover tartare should be stored covered in the refrigerator and consumed within 24 hours.