Tuna Tartare** Recipe

Prepare tuna

Pat the ahi tuna dry with paper towels. Trim any sinew and dice into small 1/4-inch cubes. Transfer to a chilled bowl and keep refrigerated until assembling.

Prepare avocado

Halve and pit the avocado, scoop flesh into a bowl and dice to roughly the same size as the tuna. Toss gently with 1 tablespoon lime juice and a pinch (about 1/4 tsp) of kosher salt to prevent browning and season lightly.

Combine aromatics

Finely mince the jalapeño (remove seeds for less heat) and add it to the tuna along with the minced red onion and chopped cilantro. Add remaining 1 tablespoon lime juice, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Toss gently to combine and taste for seasoning; adjust salt/pepper or more lime if needed. Keep chilled.

In a small bowl or jar combine soy sauce, Dijon mustard, rice wine vinegar, and honey. Whisk together while slowly drizzling in the 3 tablespoons neutral oil until a smooth, slightly thick emulsion forms. Whisk in sesame oil and grated ginger. Taste — the emulsion should be balanced salty-tangy with a touch of sweetness. Reserve about 1 tablespoon of the emulsion to toss with the avocado just before plating; fold the remainder gently into the diced tuna (about 1 to 1 1/2 tablespoons) until evenly coated. Keep chilled.

In a small saucepan, warm 4 tablespoons neutral oil over low heat until just shimmering (do not let smoke). Remove from heat and stir in the crushed red pepper flakes, optional gochugaru, and toasted sesame seeds. Let steep for 5 minutes to infuse, then strain if you prefer a clear oil or leave as-is for texture. Allow to cool to room temperature. Drizzle a small amount over the plated tartare for heat and sheen (use about 1/2 to 1 tsp per serving).

To make fried wonton crisps: heat neutral frying oil in a small pot to 350°F (175°C). Slice wonton wrappers into triangles (or leave whole for larger cups). Fry 3–4 pieces at a time until golden and crisp, about 20–40 seconds. Use a slotted spoon to transfer to paper towels and season immediately with a light sprinkle of salt. If you prefer baked crisps, brush or spray wonton triangles with oil, place on a baking sheet and bake at 400°F (200°C) for 6–8 minutes until golden and crisp.

Plate assembly: Spoon a ring mold or small metal cookie cutter with a little emulsion onto the plate (optional) to prevent sticking. Place a layer of the dressed diced avocado (tossed with reserved 1 tbsp emulsion) as the base, then gently mound the dressed tuna on top. Finish with a small drizzle of chili oil (about 1/2–1 tsp), a dusting of toasted sesame seeds if desired, and a few microgreens or cilantro leaves. Arrange 3–4 wonton crisps around the tartare and serve immediately with lime wedges.