Tuna Tartare Recipe

Decide whether to fry or bake the wonton chips. For frying: heat 1–1½ inches of neutral oil in a heavy skillet to 350°F (175°C). For baking: preheat the oven to 400°F (200°C) and line a sheet with parchment.

Cut each wonton wrapper into triangles or strips (4 triangles per wrapper). Pat dry with a towel to remove any moisture.

Fry method: Fry in batches, 20–40 seconds per side, until golden and blistered. Remove with a slotted spoon to a paper towel-lined tray and immediately season lightly with salt and, if using, a brush of toasted sesame oil. Drain well.

Bake method: Arrange triangles in a single layer, brush lightly with neutral oil (or spray), sprinkle with salt, and bake 6–8 minutes, flipping once, until golden at the edges. Brush with a little toasted sesame oil if desired.

Let chips cool completely so they stay crisp. Reserve until plating.

In a food processor or blender, combine avocado flesh, cream cheese, sour cream (or crème fraîche), lime juice, and salt.

Blend until very smooth, stopping to scrape down the sides. Add water, 1 tablespoon at a time, to reach a silky, pipeable consistency (about 2 tablespoons total). Taste and adjust salt or lime as needed.

Transfer mousse to a piping bag (or a resealable bag with the corner snipped) and chill until ready to plate.

Keep the diced tuna very cold. In a mixing bowl, gently toss the diced tuna with soy sauce, toasted sesame oil, lime juice, rice vinegar, and grated ginger until evenly coated. Do not overmix — you want distinct pieces.

Fold in the thinly sliced scallion, 1 teaspoon toasted sesame seeds, and 1 tablespoon of the toasted pine nuts (reserve remaining pine nuts for garnish). Season lightly with salt and freshly ground black pepper. Taste and adjust seasoning: a little more soy or lime can be added to balance.

If you want a slightly firmer set for neat plating, cover and chill the mixture 10–15 minutes before assembling. Otherwise assemble immediately.

Prepare Asian pear: peel if desired, core, and small dice. Toss pear lightly with a few drops of lime juice to prevent browning.

Toast remaining pine nuts in a dry skillet over medium heat, stirring, until fragrant and just golden (1–2 minutes). Watch carefully to avoid burning. Set aside to cool.

If using microgreens or cilantro, wash and spin dry. Prepare chili oil or thinly slice the chili for a small drizzle or sprinkle at plating.

On chilled plates, pipe a round or quenelle of avocado mousse where you want the tartare base.

Use a ring mold (2.5–3 inches) or freeform: spoon the tuna tartare onto the mousse in a gentle mound, pressing lightly for shape. If using a ring mold, lift straight up to release.

Scatter small dice of Asian pear around and on top of the tartare for crunch and sweetness.

Garnish with remaining toasted pine nuts, a light sprinkle of toasted sesame seeds, microgreens or cilantro, and a few thin streaks or drops of chili oil if using.

Serve immediately with wonton chips on the side for scooping. Recommend serving chilled; warn diners to consume raw fish promptly and keep refrigerated until service.