Tuna Tartare** Recipe

Prepare the tuna

Keep the sushi-grade tuna chilled until ready. Using a very sharp knife, trim away any sinew or dark edges. Cut the tuna into 1/4-inch dice. Place diced tuna in a chilled bowl and gently toss with 1/4 teaspoon sea salt and 1/8 teaspoon black pepper. Set aside briefly in refrigerator while you prepare other elements.

Prepare avocado and jalapeño

Halve and pit the avocado. Dice the flesh into small (about 1/4-inch) cubes. Place in a small bowl and sprinkle with the 1 teaspoon lime juice (from soy-mustard emulsion ingredient) or a touch more to prevent browning. Finely mince the jalapeño, removing seeds if you prefer milder heat; reserve about half for mixing with the tuna and the rest for garnish. Chop cilantro leaves if using.

Combine tartare

Fold 2 tablespoons of the prepared soy-mustard emulsion into the diced tuna gently to coat without breaking up cubes. Add the reserved minced jalapeño (about 1 teaspoon) and half the toasted sesame seeds (1/2 tablespoon). Taste and adjust seasoning with remaining sea salt or pepper only if needed. Chill briefly while you finish crisps and oil.

In a small bowl or jar combine 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon Dijon mustard, 1 teaspoon sesame oil, 1/2 teaspoon honey, 1 teaspoon fresh lime juice and 1/4 teaspoon fine sea salt and 1/8 teaspoon black pepper. Whisk or shake to combine. Slowly stream in 2 tablespoons neutral oil while whisking vigorously (or emulsify in a jar with a fork) until slightly thickened and glossy. Taste and adjust acidity or sweetness to balance—should be savory, tangy, and lightly mustardy. Reserve about 2 tablespoons for the tuna and keep the remainder for dressing the avocado and plating.

If using store-bought chili crisp, stir 1 tablespoon into a small bowl. If making a quick infused oil: warm 2 tablespoons neutral oil in a small saucepan until shimmering but not smoking, remove from heat and pour over 1 tablespoon chili flakes in heatproof bowl; let steep 2–3 minutes, then strain or leave the flakes for texture. Let cool to room temperature. Use sparingly—this adds heat and gloss to the plate.

Heat 1/2 cup neutral oil in a heavy skillet over medium-high heat until a small scrap of wonton wrapper sizzles (about 350°F equivalent). Cut wonton wrappers into triangles (2 per wrapper). Fry in batches, 20–30 seconds per side, turning once, until golden and crisp. Remove with a slotted spoon to a paper towel-lined tray and season immediately with 1/4 teaspoon fine sea salt. Let cool to room temperature.

Plate the tartare

Place a ring mold (2.5–3 inches) in the center of a chilled plate if you want a neat tower. Spoon half of the diced avocado into the ring and press gently to form a base layer (if not using a mold, arrange a small bed of avocado). Spoon the dressed tuna atop the avocado, pressing lightly to hold shape. Remove the ring mold carefully.

Finish and garnish

Drizzle about 1 teaspoon of chili oil around and lightly over the tartare for heat and color. Dot or drizzle a little extra soy-mustard emulsion around the plate. Sprinkle remaining toasted sesame seeds and chopped cilantro and the reserved minced jalapeño over the top as garnish.

Serve immediately with 4–6 fried wonton crisps on the side for scooping. Recommend serving chilled; do not leave raw tuna at room temperature for extended periods.