Tuna Tartar Recipe

Prep tuna

Pat the sushi-grade tuna dry with paper towels. Trim any sinew, then using a very sharp knife, cut the tuna into small uniform dice (about 1/4 inch). Place diced tuna in a chilled bowl and keep refrigerated while you prepare other components.

Mix seasoning

In a small bowl combine 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp rice wine vinegar, 1 tsp lime juice, grated ginger, and sliced scallions. Whisk briefly, then fold the mixture gently into the diced tuna until evenly coated. Add toasted sesame seeds, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper; taste and adjust salt/acid as needed. Return tuna to the refrigerator to chill for 10–15 minutes.

In a small bowl or jar combine 3 tbs mayonnaise, 1 tsp soy sauce, 1 tsp wasabi paste, 1/2 tsp honey, and 1/2 tsp lemon juice. Whisk or shake until smooth. If the dressing is too thick for drizzling, add up to 1 tsp water and whisk again until you reach a pourable consistency. Taste and adjust wasabi or soy for heat and salt.

If using packaged seaweed salad, drain any excess liquid and roughly chop large pieces so the texture is bite-sized. In a small bowl toss the seaweed with 1/2 tsp toasted sesame oil and 1/2 tsp rice wine vinegar, then fold in the thinly sliced cucumber. Chill until plating.

Make wonton chips

Stack wonton wrappers and cut each into 4 triangles (or leave whole for larger chips). Heat neutral oil in a heavy skillet or deep pot to 350°F (175°C). Fry wonton pieces in batches for 30–60 seconds per side, turning once, until golden brown and crisp. Use a slotted spoon to transfer chips to paper towels; immediately season with 1/2 tsp kosher salt. Let cool.

Plate and garnish

Using a ring mold (optional) place a thin layer of seaweed salad in the center of each plate. Mound 3 oz (approx. 85 g) of the dressed tuna tartar into the ring to form a neat stack. Drizzle 1–2 tsp of the soy-wasabi dressing over the top and around the plate as desired. Arrange 3–4 wonton chips leaning against the tartar. Finish with microgreens or cilantro, a sprinkle of toasted sesame seeds, and a small spoon of pickled ginger on the side if using.