Tuna Tartare With Taro Chips Recipe

Prepare tuna

Keep tuna chilled until ready. Pat tuna dry with paper towels and trim any sinew. Using a sharp knife, cut the tuna into small 1/4-inch dice. Place diced tuna in a chilled bowl and return to refrigerator while preparing other components.

Prepare avocado and wakame

Halve and pit the avocado. Scoop flesh and dice to roughly the same size as the tuna (about 1/4-inch). If wakame is dried, rehydrate per package instructions in warm water for 5–10 minutes, drain well, squeeze out excess water and finely chop. Thinly slice the scallions (white and green parts separated if desired).

Make dressing and combine

In a small bowl whisk together soy sauce, sesame oil, rice vinegar, lime juice, and neutral oil. Taste and adjust — the mixture should be savory with a hint of acidity. Add togarashi and sesame seeds and stir. Gently fold the diced tuna, diced avocado, wakame and most of the sliced scallions into the dressing until evenly coated. Season lightly with salt and pepper to taste. Keep chilled until plating.

Prep taro: Using a vegetable peeler, peel taro root (wear gloves if you have sensitive skin; taro can irritate). Using a mandoline on a thin setting or a very sharp knife, slice taro into 1.5–2 mm (very thin) rounds. As you slice, place rounds in a bowl of cold water to prevent browning and remove excess starch.

Dry slices: Working in small batches, transfer taro slices to a clean kitchen towel or paper towels and pat very dry. Moisture will cause oil splatter and soggy chips.

Heat oil: In a medium heavy-bottomed pot or a deep skillet, add about 1 inch of neutral frying oil (approximately 3/4 to 1 cup depending on pan). Heat oil to 350°F (175°C). If you don't have a thermometer, test by slipping one slice in — it should sizzle immediately and float.

Fry chips: Fry taro slices in small batches so they have space to crisp, 1–2 minutes per batch, turning as needed, until golden and crisp. Use a slotted spoon to transfer chips to a wire rack or paper towel-lined tray to drain. Immediately season with kosher salt and, if desired, a light dusting of togarashi or chili salt while still hot so seasoning adheres.

Cool: Let chips cool to room temperature; they will become crisper as they cool. Reserve chips in a single layer to avoid sogginess.

Plate tartare: Use a ring mold (2.5–3 inches) or freeform plating. If using a ring mold, lightly oil the inside with a brush of neutral oil. Spoon or pack the tuna mixture into the ring to about 3/4-inch or desired height, pressing gently for a clean shape. Carefully lift the mold straight up.

Add garnish: Scatter microgreens or baby cilantro around and on top of the tartare. Arrange taro chips leaning against the tartare or in a small mound to the side. Place a few extra sliced scallions or a sprinkle of sesame seeds and a pinch of togarashi over the top for color and heat.

Serve: Serve immediately with lime wedges on the side for guests to squeeze over the tartare. Taro chips are best enjoyed fresh and crisp alongside the chilled tuna.