Ahi Tuna Tartar Recipe

Prepare tuna

Keep the ahi tuna very cold. Trim any sinew and pat dry with paper towels. Using a very sharp knife, cut the tuna into small uniform 1/4-inch dice. Place diced tuna into a chilled mixing bowl.

Add the minced shallot, sliced scallions (reserve a few for garnish), grated ginger, lime juice, soy sauce, rice vinegar and toasted sesame oil to the tuna. Gently fold to combine, taking care not to mash the tuna. Season with kosher salt, freshly ground pepper and toasted sesame seeds. Taste and adjust seasoning (more soy or lime as desired). Refrigerate while you prepare other components, up to 15–20 minutes.

In a small bowl, dice the avocado into 1/4-inch pieces. Add 1 teaspoon lime juice, sea salt and 1/2 teaspoon olive oil. Gently toss to coat and keep the avocado from browning. Do not over-mash; the mixture should be chunky so it provides texture beneath the tuna.

In a small bowl whisk together white miso paste and mayonnaise until smooth. Add wasabi paste to taste (start with 1/2 teaspoon), then add lemon juice. If the mixture is too thick, thin with the warm water 1 teaspoon at a time until you reach a drizzly but slightly thick consistency suitable for spooning and dotting around the plate.

Heat neutral oil in a medium heavy-bottomed skillet or saucepan to 350°F (175°C). If you don't have a thermometer, a small piece of wonton should sizzle immediately and turn golden in about 15–20 seconds.

Working in batches, take each wonton wrapper and lay it flat. For crisp cups: press the wrapper into a mini muffin tin and fry until golden and crisp (about 30–45 seconds per side). For quick chips: fold into a loose triangle and fry flat until puffed and golden, then drain on paper towels. Transfer fried wontons to a paper towel-lined plate and season lightly with salt while hot.

Reserve a few extra sliced scallions and microgreens for garnish. If using pickled ginger, arrange a small amount on the plate to refresh the palate.

Using a 2.5–3 inch ring mold (or freehand), place the ring on a chilled plate. Spoon a layer of the diced avocado into the bottom of the ring, pressing gently to create an even base (about 1/3 inch).

Mound the ahi tuna tartar on top of the avocado, pressing lightly so it holds its shape when you lift the ring. Remove the ring carefully.

Drizzle the miso-wasabi sauce around and lightly over the tartar in a decorative pattern. Add a small spoonful of soy and, if using, a tiny drizzle of unagi or sweet soy for contrast.

Arrange 3–4 fried wonton chips or one fried wonton cup alongside the tartar for scooping. Sprinkle remaining scallions, microgreens and furikake or extra toasted sesame seeds over the top. Place pickled ginger on the side if using and offer extra wasabi and soy at the table.

Serve immediately while the wontons are still crisp.