Tuna Tartare Recipe

Prep tuna

Pat the sushi-grade ahi tuna dry with paper towels. Trim away any sinew. Using a very sharp knife, cut the tuna into 1/4-inch dice. Place diced tuna in a chilled bowl and keep cold while preparing the other components.

Make the dressing: In a small bowl whisk together low-sodium soy sauce, toasted sesame oil, rice vinegar, lime juice, mirin (if using), minced ginger, and optional chile oil or Sriracha. Taste and adjust acidity or salt. Reserve about 1 tablespoon of the dressing for drizzling; toss the remaining dressing with the diced tuna along with the white parts of the sliced scallions, toasted sesame seeds, kosher salt, and black pepper. Mix gently to coat. Refrigerate briefly (5–10 minutes) to let flavors meld, but do not marinate long to preserve texture.

Halve and pit the avocado. Scoop flesh into a small bowl or blender. Add creme fraiche (or Greek yogurt), lime juice, sea salt and 1 teaspoon cold water. Blend or whip with a fork until smooth and airy — the texture should be pipeable but still light. If too thick, add another teaspoon of cold water. Transfer to a piping bag or a zip-top bag with corner snipped for plating.

Thinly slice the cucumber on a bias into 1/8-inch slices or use a mandoline. Pat dry on paper towels to remove excess moisture. Reserve microgreens or cilantro and the green scallion slices for garnish.

Heat neutral oil in a small heavy-bottomed skillet to 350°F (175°C). Cut wonton wrappers into triangles (if desired) or use whole. Fry 3–4 wrappers at a time, flipping once, until golden and blistered — about 20–40 seconds per side depending on thickness. Remove to paper towels and immediately sprinkle with a pinch of salt. Let cool until crisp.

Whisk together mayonnaise, Sriracha, lime juice and sesame oil until smooth. Taste and adjust heat or acidity. Transfer to a squeeze bottle or small spoon for plating.

On each plate (serves 4), place a small spoonful or pipe about 1 tablespoon of avocado mousse where you want the tartare to sit. Using a 2.5–3 inch ring mold (optional), spoon 3 ounces of the dressed tuna into the mold and press gently to compact, then lift the ring to release the tuna tower. If not using a ring, mound tuna neatly with spoons.

Arrange 3 crispy wonton chips leaning against the tuna, and fan 3–4 cucumber slices beside it. Drizzle reserved tablespoon of tuna dressing around the plate and add small dots/lines of spicy mayo. Scatter the green scallion slices and microgreens on and around the tartare. Finish with an extra pinch of toasted sesame seeds and a small crack of black pepper. Serve immediately so wontons stay crisp and tuna stays cold.