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Ingredients
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Tuna Tartar
Optional Finish & Serve
Method
Tuna Tartar
- 1
Prepare tuna
Pat the sushi-grade ahi tuna dry with paper towels. Remove any sinew or dark edges and cut the tuna into very small, even 1/4-inch dice. Place diced tuna in a chilled bowl and keep refrigerated while preparing other components.
- 2
- 3
Make the dressing
In a small bowl combine soy sauce (2 tbsp), rice vinegar (1 tsp), sesame oil (1 tsp), lime juice (1 tsp), wasabi paste (1 tsp), grated ginger (1 tsp), and finely minced shallot (1 tbsp). Whisk until smooth and the wasabi is fully incorporated. Taste and adjust: add up to 1/2 tsp more soy or a drop more lime if needed.
- 4
Combine tuna and dressing
Pour about two-thirds of the dressing over the diced tuna and gently fold to coat—do not mash. Reserve the remaining dressing to dress the cucumber/daikon lightly and to finish the dish. Season with kosher salt (1 tsp) and freshly ground black pepper (1/2 tsp). Fold in the thinly sliced scallions (2 tbsp) and chopped cilantro (2 tbsp), if using. Chill for 5–10 minutes to let flavors meld but do not sit for more than 30 minutes to preserve texture.
- 5
Dress cucumber and daikon
Toss the cucumber and daikon with the remaining dressing (about one-third) so they are lightly dressed but still crisp. Taste and adjust salt if necessary.
- 6
Finish and season
Just before plating, stir the toasted sesame seeds (1 tsp) into the tuna mixture and drizzle the extra-virgin olive oil (1 tsp) over the top. Check seasoning and add a few drops of extra soy or a squeeze of lime if you prefer more acidity.
Wonton Crisps & Assembly
- 7
Make wonton crisps
Heat neutral oil in a small saucepan or deep skillet to 350°F (175°C). If you don't have a thermometer, test with a small scrap of wonton wrapper—if it bubbles and browns in about 10–15 seconds, oil is ready. Working in small batches, cut wonton wrappers into triangles or rounds if desired. Fry 3–4 pieces at a time, flipping once, until golden and crisp (about 20–40 seconds per side). Transfer crisps to a paper towel–lined tray and immediately sprinkle a pinch of kosher salt. Let cool completely; they will crisp further as they cool.
- 8
Plate the tartar
Use a ring mold (2.5–3 inches) or spoon to shape: place a layer of dressed daikon-cucumber at the bottom of the ring (about 1–2 tbsp), then pack the dressed tuna on top, pressing lightly for a neat mound. Carefully lift the ring. Alternatively, spoon a quenelle or nest of tuna on a bed of cucumber-daikon.
- 9
Garnish and serve
Place 3–4 wonton crisps around or leaning into the tuna tartar. Scatter microgreens or small herb sprigs and a few extra toasted sesame seeds over the top. Add pickled ginger on the side (1–2 tbsp) and drizzle a small amount of extra soy or ponzu (about 2 tsp) around the plate if desired. Serve immediately so wonton crisps remain crunchy.