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Ingredients
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Tuna Tartare
Wonton Chips & Garnish
Method
Tuna Tartare
- 1
Prepare tuna
Keep the tuna chilled until ready to cut. Using a very sharp knife, trim away any sinew or dark edges and dice the tuna into uniform small 1/4-inch cubes. Place diced tuna in a chilled bowl.
- 2
Make dressing
In a small bowl whisk together yuzu juice, soy sauce, sesame oil, fresh lime juice, neutral oil, and the finely minced shallot until combined.
- 3
Season and combine
Pour about two-thirds of the dressing over the diced tuna and gently fold to coat, being careful not to break up the cubes. Season with 3/4 teaspoon of the kosher salt and 1/4 teaspoon black pepper, taste and adjust: add remaining dressing if you prefer a saucier tartare. Fold in half of the sliced chives and chopped cilantro (if using). Cover and chill for 10–15 minutes to let flavors meld.
- 4
Prepare avocado
While tuna chills, halve and pit the avocado. Scoop the flesh into a bowl and gently mash with a fork until slightly chunky; season with remaining 1/4 teaspoon kosher salt, a pinch of black pepper, and a teaspoon of yuzu juice or lime juice to prevent browning. Keep chilled until plating.
- 5
Finish
When ready to serve, taste the tartare and adjust seasoning with remaining salt, pepper or a few drops of yuzu. Sprinkle the toasted sesame seeds and remaining chives over the tuna.
Wonton Chips & Assembly
- 6
Make wonton chips (deep-fry)
If deep-frying: heat 1 to 1 1/2 cups vegetable oil in a heavy skillet or pot to 350°F (175°C). Separate wonton wrappers and cut each into 4 triangles (or desired shape). Working in small batches, fry wrappers until golden and crisp, about 30–60 seconds per side. Remove with a slotted spoon to a paper-towel-lined tray and immediately season with coarse sea salt.
- 7
Make wonton chips (baked/air-fryer alternative)
If baking: preheat oven to 375°F (190°C). Lightly brush or spray wonton triangles with oil, place in a single layer on a baking sheet, and bake 6–9 minutes, flipping once, until golden and crisp. Season with coarse sea salt. For air-fryer: 375°F for 4–6 minutes in a single layer, checking for color.
- 8
Plate
On a chilled serving plate or small board, place a spoonful (about 2 tablespoons) of mashed avocado as a base. Use a ring mold or spoon to mound 2–3 tablespoons of the chilled tuna tartare on top of the avocado. Arrange 3–4 wonton chips leaning against the tartare for presentation. Garnish with microgreens or cilantro sprigs and an extra sprinkle of toasted sesame seeds. Serve immediately so chips remain crisp.
- 9
Serving suggestion
Serve with extra yuzu or soy on the side for guests who want more acidity or salt. Consume fresh within 30 minutes for best texture.