Ahi Tartare Recipe

Prep the tuna

Pat the sushi-grade ahi dry with paper towels. Trim any sinew and dice into uniform 1/4-inch cubes. Keep chilled until ready to combine.

Make the marinade

In a mixing bowl combine soy sauce, toasted sesame oil, rice vinegar, mirin, grated ginger, and lime juice. Stir to emulsify.

Add the diced tuna to the marinade and gently fold to coat. Sprinkle in the furikake, minced shallot, and sliced scallions and fold once more. Cover and chill for 10–15 minutes to allow flavors to marry (do not marinate much longer than 20 minutes to preserve texture).

Taste and adjust seasoning with kosher salt and freshly ground black pepper if needed. Reserve a tablespoon of the marinated tuna for garnish if desired.

Tear or cut the nori sheet into thin ribbons and fold through the tartare just before plating to keep some seaweed texture distinct.

Halve, pit and scoop the avocado into a bowl. Mash with a fork until mostly smooth but still a little chunky.

Stir in mayonnaise and lime juice to loosen the texture. Season lightly with salt.

Fold in 1 1/2 tablespoons of masago, reserving 1/2 tablespoon for garnish. Transfer the avocado-masago mixture to a piping bag or small spoon for plating.

Fry wonton chips

Pour oil into a small heavy-bottomed saucepan to roughly 1" depth and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a corner of a wonton wrapper; it should sizzle and brown quickly. Fry wonton wrappers in batches (2–3 at a time) until golden and crisp, about 20–40 seconds per side. Remove with a slotted spoon and drain on paper towels. Immediately sprinkle with sesame seeds and a pinch of salt while hot.

Plate the tartare

Place a round ring mold (2.5–3 inches) in the center of each serving plate if available. Spoon or pipe 1–1.5 tablespoons of the avocado-masago mixture into the bottom of the ring to form a base.

Pack the marinated ahi gently into the ring on top of the avocado layer, pressing lightly to create a clean tower. Remove the ring mold carefully.

Top the tartare with the reserved masago and the reserved tablespoon of marinated tuna for height/contrast. Scatter torn nori ribbons and a light dusting of extra furikake over the top.

Arrange 3–4 wonton chips around the tartare and garnish with microgreens or cilantro. Serve immediately so wonton chips remain crisp.