Tartare Duo Recipe

Prepare fish

Keep fish very cold. Trim any sinew or skin from the yellowfin tuna and salmon. With a sharp knife, cut each fish into 1/8–1/4-inch dice. Place tuna in one bowl and salmon in another.

Season each tartare

To the tuna: add half the shallot (1 tbsp), 1/2 tbsp chopped cilantro, 1/2 of the diced serrano, 1/2 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp neutral oil. Gently fold to combine. To the salmon: add the remaining shallot, 1/2 tbsp chopped cilantro, remaining serrano, 1/2 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp neutral oil. Keep both chilled while preparing sauces and garnishes.

In a small bowl, whisk together soy sauce, lime juice, rice vinegar, mirin, dashi and sugar until sugar dissolves. Taste and adjust acidity or salt — the ponzu should be bright and slightly tangy. Chill until service.

Whisk the Japanese mayonnaise with wasabi paste and lime juice. Add up to 1 tsp water to reach a smooth, pipeable consistency. Transfer to a squeeze bottle or piping bag for plating.

Whisk together sriracha and honey until smooth. Transfer to a squeeze bottle for controlled drizzle.

Fry crispy garlic

In a small saucepan, heat 1 cup neutral oil to 275°F (135°C) — or medium-low on a stovetop. Add thinly sliced garlic in a single layer and fry, stirring occasionally, until golden brown and crisp, about 2–3 minutes. Remove with a slotted spoon to a paper towel-lined tray and sprinkle lightly with sea salt flakes. Reserve oil for another use once cooled.

Make crispy wontons

Heat a skillet over medium-high. Lightly brush each wonton wrapper with the 2 tbsp neutral oil (both sides) or shallow-fry in 1/4-inch oil until puffed and crisp, about 30–45 seconds per side. If brushing/roasting method: place brushed wrappers on a preheated 400°F (200°C) sheet tray and bake 6–8 minutes until golden and crisp, watching closely. Let cool; these will be used as vehicles for the tartare.

Plateing: place two small ring molds (about 2.5–3 inches) on each serving plate. Spoon or pack equal portions of tuna and salmon tartare side-by-side or in separate small mounds (about 2–3 oz each per person) within the rings. Gently lift rings to reveal neat shapes.

Finish with ponzu: spoon 1/2 to 1 tsp ponzu around and lightly over the tartare for brightness (do not drown).

Dot and drizzle: pipe small dots of wasabi cream around the tartare and use sriracha-honey to make fine lines or dots for heat and color.

Add crispy elements and roe: sprinkle crispy garlic evenly over the tartare, place 1/2 tsp tobiko on each tartare mound, and sprinkle furikake lightly over and around the fish for umami crunch.

Garnish with cilantro & serrano: place small cilantro leaves and 2–3 thin serrano slices per plate for freshness and heat. Add microgreens if using.

Serve: place 3–4 crisp togarashi wontons alongside or standing in the tartare for scooping. Finish with a pinch of sea salt flakes and a tiny grind of black pepper. Serve immediately while wontons are crisp.