Tuna Tartare & Chips Recipe

Inspired by The Brig Pub

Time30m

Serves2

hand chopped tuna / pickled ginger vinaigrette / smashed avocado / ponzu aioli / scallions / togarashi spiced crispy wontons

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Ingredients

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Tuna Tartare

1 pound sushi-grade tuna

2 tablespoons pickled ginger

1 tablespoon Aged soy sauce

1 teaspoon Toasted sesame oil

2 whole scallions

Smashed Avocado

1 whole ripe avocado

1 tablespoon ReaLime juice

to taste Celtic sea salt

Ponzu Aioli

1 cup Mayonnaise

2 tablespoons ponzu sauce

1 clove Garlic, minced

Togarashi Spiced Crispy Wontons

10 whole Wonton wrappers

for frying Tuscany sunflower oil

to taste togarashi seasoning

Method

Prepare Tuna Tartare

Chop Tuna

Hand chop the sushi-grade tuna into small, bite-sized pieces and place it in a mixing bowl.

Mix Ingredients

Add pickled ginger, soy sauce, sesame oil, and finely chopped scallions to the bowl with the tuna. Gently mix to combine and set aside.

Prepare Smashed Avocado

Mash Avocado

In a separate bowl, mash the ripe avocado with lime juice and salt to taste until smooth but still chunky.

Prepare Ponzu Aioli

Mix Aioli

In a bowl, combine mayonnaise, ponzu sauce, and minced garlic. Whisk until smooth and set aside.

Fry Wontons

Heat vegetable oil in a frying pan over medium heat. Fry wonton wrappers until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels. Sprinkle with togarashi seasoning while still warm.

Assemble and Serve

Plate the Dish

On a serving plate, create a layer of smashed avocado, top with the tuna tartare mixture, and drizzle with ponzu aioli. Arrange the crispy wontons around for dipping.