Tuna Tartare** Recipe

Prepare tuna

Pat the ahi tuna dry with paper towels. Trim any sinew. Using a very sharp knife, cut the tuna into 1/4-inch dice. Transfer to a chilled bowl and keep refrigerated while you prepare other components.

Prepare avocado

Halve and pit the avocado. Scoop flesh into a bowl and roughly dice or mash slightly so pieces hold shape but are not pureed. Immediately toss with 1 tablespoon lime juice and a pinch (about 1/8 tsp) of kosher salt to prevent browning.

Assemble tartare

Remove the tuna from the fridge. Add the diced jalapeño, green onion, cilantro, remaining 1 tablespoon lime juice, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper to the tuna. Gently fold to combine. Taste and adjust seasoning. Keep chilled until plating.

In a small bowl or jar, combine the soy sauce, Dijon mustard, honey, rice wine vinegar, sesame oil, and minced garlic. While whisking constantly, slowly drizzle in the 3 tablespoons neutral oil until the mixture emulsifies into a glossy sauce. Finish with 1/8 teaspoon freshly ground black pepper. Taste and adjust balance (a little more honey for sweetness, a few drops of lime juice for brightness).

Reserve about 2 tablespoons of the emulsion to dress the tuna just before plating; keep the rest for drizzling around the dish.

Make wonton crisps

Heat 1 cup frying oil in a small saucepan over medium-high heat until it reaches 350°F (175°C) or a small piece of wonton sizzles immediately. Cut each wonton wrapper into quarters or triangles. Fry in batches (do not overcrowd) for 20–40 seconds per piece, flipping once, until golden and crisp. Remove with a slotted spoon and drain on paper towels; immediately season lightly with a pinch of kosher salt. Allow to cool — they will crisp further.

Prepare chili oil garnish

If using store-bought chili oil, stir briefly and set aside. If making a quick warm chili oil: combine 1/4 cup neutral oil with 2 teaspoons crushed red pepper in a small heatproof bowl. Heat oil until shimmering and pour over the pepper; let steep 5 minutes, then strain if desired. Use 1 tablespoon for the tartare and reserve the rest for serving.

Toasted sesame seeds: lightly toast sesame seeds in a dry skillet over medium heat, stirring, until fragrant (about 1–2 minutes). Remove from heat and set aside.

Place a ring mold (2.5–3 inch) in the center of each chilled plate. Spoon a thin layer (about 1 tablespoon) of the soy–mustard emulsion into the base of the mold to coat the plate. Add half of the avocado (about 1/2 cup) into the mold and press gently to form an even layer.

Mound 3.5–4 ounces (about one-quarter of the prepared tuna) of the dressed tuna on top of the avocado, pressing lightly to compact and level. Carefully lift the ring mold straight up to release the tartare. If you do not have a mold, arrange the components freeform with a spoon.

Drizzle about 1 teaspoon of chili oil over the top of the tartare and a few drops of the remaining soy–mustard emulsion around the plate. Scatter toasted sesame seeds and a few microgreens or cilantro sprigs on top. Arrange 3 wonton crisps per portion alongside for scooping. Garnish with a lime wedge.

Serve immediately so wonton crisps remain crisp and the tuna stays chilled.