Tartare Recipe

Prepare tuna

Keep the sushi-grade tuna well chilled. Pat dry with paper towels and cut into small 1/4" dice if not already done. Place diced tuna in a chilled bowl.

Mix aromatics into tuna

Add the thinly sliced white and light-green parts of the scallions (reserve some green tops for garnish), the minced jalapeño, 1/2 tsp fine sea salt, 1/4 tsp freshly ground black pepper, and 1/2 tsp toasted sesame oil to the tuna. Gently fold to combine without smashing the dice. Taste and adjust seasoning lightly; remember the dressing will add saltiness.

Whisk together 1 tablespoon white miso paste with 2 tablespoons fresh orange juice and 1 tablespoon fresh lime juice in a small bowl until smooth. Add 1 teaspoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon honey, 1 tablespoon neutral oil and 1/2 teaspoon grated fresh ginger. Whisk vigorously until fully emulsified and glossy. If too thick, thin with up to 1 teaspoon water.

Reserve about 1 tablespoon of dressing to drizzle on the plated tartare. Gently fold the remaining dressing into the tuna mixture until combined — use just enough to coat the pieces lightly (about 1 to 1 1/2 tablespoons). Chill for 5–10 minutes while you make the wonton crisps.

Heat neutral oil in a small deep skillet or pot to 350°F (175°C). If you don't have a thermometer, test by dipping a small piece of wonton — it should sizzle and brown in about 20–30 seconds.

Cut each wonton wrapper into quarters or triangles (6 wrappers → 24 triangles). Fry in batches in the hot oil until golden and crisp, about 20–40 seconds per side depending on size. Use a slotted spoon to transfer crisps to a paper-towel-lined tray and immediately sprinkle with a pinch of fine salt and the toasted sesame seeds. Let cool — they will crisp further as they cool.

Plate: use a round ring mold or freeform. If using a ring, place it in the center of a chilled plate, spoon or press the tartare into the ring and lift gently. Drizzle reserved dressing around and a few drops on top. Top with reserved scallion greens and microgreens or cilantro. Arrange 3–4 fried wonton crisps leaning against the tartare for height. Serve with lime wedges on the side.