Tuna Tartare Recipe

Prep and dice tuna

Pat the sushi-grade ahi tuna dry with paper towel. Trim any sinew then cut into 1/4-inch dice. Place diced tuna in a chilled bowl. Season with 1/4 tsp sea salt, 1/8 tsp black pepper and 1 tsp toasted sesame oil; gently toss to coat. Keep chilled until assembly.

Make vinaigrette

In a small bowl or jar combine 1 tbsp gochujang, 1 tsp honey, 1 tsp melted butter, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp lime juice, 2 tbsp neutral oil, 1/2 tsp grated ginger and 1/2 tsp minced garlic. Whisk or shake vigorously until emulsified and smooth. Taste and adjust: add a touch more honey for sweetness, more lime for acidity, or another 1/2 tsp soy if you want saltier. Stir in 1 tsp toasted sesame seeds. Reserve about 2 tbsp of the vinaigrette for dressing the tuna and the rest for drizzling on the plate.

Prepare salsa

Combine 1/2 cup small-diced seeded cucumber, 1/2 minced jalapeño (seeded for milder heat), 2 tbsp finely diced red onion and 2 tbsp chopped cilantro in a small bowl. Add 1 tbsp lime juice, 1/4 tsp sea salt and 1/8 tsp black pepper. Toss gently and taste; adjust lime or salt as needed. Chill briefly to let flavors marry.

Prepare avocado and garnishes

Dice 1/2 ripe avocado into small cubes. Toss avocado gently with a pinch of salt and 1/4 tsp toasted sesame oil to prevent browning and add flavor. Thinly slice scallion if using. Reserve cilantro leaves and microgreens for finishing.

Make wonton chips

Heat 1/2 cup neutral oil in a wide saucepan to 350°F (175°C) or until a small piece of wonton sizzles and browns quickly. Cut each wonton wrapper into quarters or desired chip shape. Fry in batches, 20–40 seconds per side, until golden and crisp. Remove with a slotted spoon to a paper towel-lined tray and immediately season with 1/4 tsp fine sea salt. Let cool.

Dress tuna and assemble tartare

Gently fold 1 to 2 tablespoons of the gochujang honey-butter vinaigrette into the diced tuna until evenly coated (do not overdress). On each serving plate or a shared board, place a round ring mold (2.5–3 inches) and layer: a spoonful of cucumber-jalapeño salsa as a base, press 3–4 oz of dressed tuna into the ring so it forms a compact round, top with a few diced avocado cubes, then remove ring carefully. Drizzle additional vinaigrette around the plate and a few drops over the tartare. Garnish with cilantro leaves, a sprinkle of toasted sesame seeds, and sliced scallion or microgreens.

Serve

Arrange wonton chips around the tartare for scooping. Serve immediately so chips remain crisp and tuna stays chilled.