Spicy Tuna Dip Recipe

Prepare tuna

Pat the sushi-grade tuna dry with paper towels. Using a sharp knife, finely dice the tuna into small uniform pieces (about 1/8–1/4 inch). Place diced tuna in a medium mixing bowl.

Make sauce

In a small bowl, whisk together mayonnaise, Sriracha, soy sauce, toasted sesame oil and lime juice until smooth.

Combine

Pour the sauce over the diced tuna. Add toasted sesame seeds, sliced scallions, chopped cilantro (if using), salt and black pepper. Gently fold until evenly coated, taking care not to overwork the tuna. Taste and adjust seasoning (more Sriracha for heat, more lime for acidity, or a pinch more salt). Chill for 10–15 minutes to let flavors meld.

Cut wrappers

Stack wonton wrappers a few at a time and cut each into 4 triangles (or desired chip shape) with a sharp knife or pizza cutter.

Heat oil

Pour neutral oil into a heavy-bottomed skillet or pot to a depth of about 1 inch. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small scrap of wrapper — it should sizzle and turn golden in about 30 seconds.

Fry chips

Working in batches, add a handful of wonton triangles to the hot oil, spacing so they don't overlap. Fry 20–40 seconds per side until golden and crisp. Use a slotted spoon to remove and drain on paper towels. Immediately season with 1/2 tsp salt while still hot. Allow to cool to room temperature; chips will continue to crisp.

Prepare cucumber

Trim and wash the English cucumber. Using a mandoline or sharp knife, thinly slice the cucumber into rounds (about 1/8 inch).

Quick pickle

In a small bowl, combine rice vinegar, sugar and 1/4 tsp salt until sugar dissolves. Add cucumber slices and toss to coat. Let sit for 5–10 minutes, then drain excess liquid. These pickled cucumber slices add brightness and can be served under or beside the dip.