Ahi Tartare On Wonton Chips (2) Recipe

1. Prepare

If frying: pour oil into a heavy skillet or pot to a depth of about 1/2 inch and heat to 350°F (175°C). If baking: preheat oven to 400°F (200°C) and line a baking sheet with parchment.

2. Cut Wontons

Stack the wonton wrappers and cut each into quarters or desired chip shape (triangles work well). Separate pieces so they don't stick.

3. Fry Wonton Chips (method A)

Working in small batches, carefully add wonton pieces to the hot oil. Fry 20–40 seconds, flipping once, until golden and crisp. Remove with a slotted spoon to a paper towel–lined tray. Immediately sprinkle with fine sea salt and black sesame seeds while still warm.

4. Bake Wonton Chips (method B)

Lightly brush or spray both sides of the wonton pieces with oil and arrange in a single layer on the sheet. Bake 6–9 minutes, rotating halfway, until golden and crisp. Season immediately with salt and sesame seeds.

5. Cool

Let the chips cool completely so they stay crisp while you prepare the tartare and sauce.

6. In a small bowl, combine the wasabi paste and mayonnaise until smooth. Whisk in light soy sauce, honey, lemon juice, and sesame oil. If the sauce is too thick for drizzling, add water 1/2 teaspoon at a time until you reach a loose drizzle consistency (about 1 tsp total). Taste and adjust: more wasabi for heat, more honey for sweetness, or a drop more lemon for brightness.

7. Transfer sauce to a squeeze bottle or piping bag (or a small spoon) for controlled drizzling over the plated tartare.

8. Keep the tuna chilled until just before assembly. Pat the tuna dry with paper towels and trim any connective tissue. Dice the tuna into small, even 1/4-inch cubes.

9. In a medium bowl, gently combine the diced tuna, sliced green onion, minced shallot, soy sauce, sesame oil, rice vinegar, lime juice, toasted sesame seeds, sea salt, and black pepper. Taste and adjust seasoning lightly — the mixture should be briny with a touch of acidity and sesame aroma. Chill for 5–10 minutes to let flavors marry, but do not leave for more than 30 minutes.

10. To plate: arrange 4–6 wonton chips per serving on a platter or individual plates. Use a 2.5–3 inch round ring mold (optional) to portion 2–2.5 ounces of tartare onto each chip or serve small spoonfuls atop each chip. Garnish with microgreens or a thin cucumber ribbon.

11. Drizzle the wasabi sauce decoratively over each tartare-topped chip. For additional contrast, optionally add a few drops of high-quality sesame oil or soy reduction around the plate and a final sprinkle of sesame seeds and a tiny pinch of flaky sea salt.

12. Serve immediately so the chips remain crisp and the tuna is chilled and fresh.