Ahi Tuna Tartare Recipe

Prepare Tuna

Rinse the sushi-grade ahi tuna under cold water and pat dry with paper towels. Trim away any sinew. Using a very sharp knife, dice the tuna into 1/4-inch (6 mm) cubes. Place the diced tuna into a chilled bowl and keep refrigerated until ready to dress.

Make Marinade

In a small bowl combine 3 tbs soy sauce, 1 tsp toasted sesame oil, 1 tsp rice vinegar, 1 tsp grated ginger, 1/2 tsp chili oil or sriracha, 1 tbs lime juice, and 1 tsp toasted sesame seeds. Whisk until uniform.

Dress Tuna

Pour about three-quarters of the marinade over the diced tuna and gently fold 3 times to coat evenly, taking care not to mash the cubes. Reserve the remaining marinade for drizzling or adjusting seasoning. Add the sliced scallion, 1/4 tsp sea salt, and 1/8 tsp black pepper; fold once more. Taste and adjust with remaining marinade or a touch more lime if needed. Keep chilled until plating (no longer than 15–20 minutes).

Prepare Cucumbers

Thinly slice the half English cucumber on a mandoline or with a sharp knife into 1/16-inch (1–2 mm) rounds or half-moons if preferred. Place the slices into a small bowl.

Quick Pickle

In a separate bowl combine 2 tbs rice vinegar, 2 tbs water, 1 tsp sugar, 1/4 tsp salt, 1/2 tsp toasted sesame oil, and 1 tsp sliced red chili (or 1/2 tsp chili flakes). Stir until sugar dissolves. Pour the pickling liquid over the cucumber slices, toss to coat, and let sit at room temperature for 10–15 minutes to lightly pickle. Right before plating, drain excess liquid and stir in 1 tbs cilantro if using.

Prepare Seaweed

If using dried wakame that requires rehydration, soak per package instructions (generally 5–10 minutes), then drain and squeeze out excess water and chop into bite-sized pieces. If using nori sheets, tear into small strips or crumble to create crisp shards. Place about 1/2 cup prepared seaweed aside for assembly.

Garnish Prep

Toast additional sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, watching carefully to avoid burning. Set aside. Trim and prepare microgreens or chives for garnish.

Cut Wontons

Stack wonton wrappers and cut into quarters (triangles) or strips depending on the desired chip shape. Keep them covered with a damp towel so they don't dry out prematurely.

Fry or Bake

Frying method: Heat 1 cup neutral oil in a medium saucepan to 350°F (175°C). Fry wonton pieces in batches for 30–45 seconds or until golden and crisp. Drain on paper towels and immediately sprinkle with 1/2 tsp fine sea salt. Baking method: Preheat oven to 375°F (190°C). Lightly brush or spray wonton pieces with oil, arrange in a single layer on a baking sheet, and bake 6–9 minutes, turning once, until golden and crisp; season with salt while warm.

On chilled appetizer plates or a shared platter, place a small mound (about 2–3 tbs) of the pickled cucumber salad where each portion will sit. Using a round ring mold or spoon, place 2–3 tbs of dressed tuna tartare on top of or beside the cucumber to build height.

Nestle a small pile of seaweed next to the tuna and scatter toasted sesame seeds and microgreens or chives over the top. Drizzle any reserved marinade very lightly over the tuna for shine and flavor (do not drench).

Arrange 3–4 wonton chips standing in the tartare or fanned beside it to serve as scoops. Serve immediately with lime wedges on the side for squeezing.