Tuna Tartare Recipe
cubed and seasoned with soy sauce, ginger, lime juice, minced garlic, cilantro, scallions, sesame oil and sesame seeds, served alongside crispy wonton chips
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Ingredients
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Tuna Tartare
Wonton Chips & Garnish
Method
Tuna Tartare
Prep the tuna
Keep the tuna chilled until ready. Using a very sharp knife, trim any sinew from the tuna and cut into approximately 1/4-inch dice. Place diced tuna in a chilled bowl and return to the refrigerator while you prepare the dressing.
Make the dressing
In a small bowl combine soy sauce, fresh lime juice, grated ginger, minced garlic, toasted sesame oil and neutral oil (if using). Stir to emulsify. Taste and adjust: add a touch more soy for saltiness or a squeeze more lime for brightness.
Combine and season
Remove tuna from fridge. Gently fold the dressing into the diced tuna until evenly coated, taking care not to mash the cubes. Add chopped cilantro, thinly sliced scallions (reserve a few for garnish), and toasted sesame seeds. Season with a pinch each of sea salt and freshly ground black pepper. Taste and adjust seasoning; refrigerate for 5–10 minutes to let flavors meld but serve chilled.
Wonton Chips & Assembly
Make crispy wonton chips (fry method)
Heat about 1/2 inch to 1 inch of vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C) or a small piece of wonton sizzles immediately. Working in batches, cut wonton wrappers into triangles (3 or 4 per wrapper), then carefully slip 4–6 pieces into the hot oil. Fry for 30–60 seconds, turning once, until golden and crisp. Remove with a slotted spoon to a paper towel-lined tray and immediately sprinkle with coarse salt. Let cool; chips will crisp further.
Alternate baked method
Preheat oven to 375°F (190°C). Brush or spray wonton triangles lightly with oil and arrange single layer on a baking sheet. Bake 6–9 minutes, watching closely, until golden and crispy. Sprinkle with coarse salt after removing from oven.
Plate and garnish
Arrange a small mound of tuna tartare on a chilled plate or in a ring mold. Fan or stack wonton chips beside the tartare. Garnish with reserved sliced scallions, extra cilantro leaves, a final pinch of toasted sesame seeds and a lime wedge. Serve immediately so chips remain crisp.