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Spicy Ahi Tuna Tartare on Crispy Wonton Chips with Avocado Cream

Close-up of vibrant tuna tartare stacked on crispy wonton chips, drizzled with avocado cream sauce.
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Make restaurant-style tuna tartare at home quickly. This recipe features sushi-grade ahi tuna tossed in a spicy Asian marinade, served over crispy wonton chips with a simple avocado cream drizzle.

Ingredients

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  • 1 lb sushi-grade Ahi Tuna, finely diced
  • 1/4 cup soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon Sriracha (adjust to your spice preference)
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 cup finely chopped scallions (green parts only)
  • 1 small avocado
  • 1 tablespoon lime juice (for avocado cream)
  • 1 tablespoon water (for avocado cream)
  • Pinch of salt (for avocado cream)
  • 24 wonton wrappers
  • Vegetable oil for frying

Instructions

  1. Prepare the wonton chips: Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C). Fry wonton wrappers in batches for 30-60 seconds per side until golden brown and crisp. Remove with tongs and drain on paper towels. Sprinkle lightly with salt.
  2. Prepare the avocado cream: Combine the avocado, lime juice, water, and salt in a small food processor or use an immersion blender until completely smooth. If the mixture is too thick, add a few more drops of water. Set aside.
  3. Prepare the tuna marinade: In a medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, Sriracha, ginger, and garlic.
  4. Combine the tuna: Add the finely diced tuna and chopped scallions to the marinade. Gently fold everything together until the tuna is evenly coated. Do not overmix.
  5. Assemble the tartare: To serve immediately, place a ring mold on each serving plate. Spoon the tuna mixture into the mold and press lightly. Carefully lift the mold.
  6. Serve: Top the mound of tuna tartare with a small dollop or drizzle of the avocado cream. Serve immediately with the crispy wonton chips on the side for scooping.

Notes

  • Use only the freshest, sushi-grade tuna from a trusted source for this raw preparation.
  • For a Nobu-inspired flavor, you can add a few drops of truffle oil to the marinade.
  • If you do not have wonton wrappers, serve the tartare on cucumber slices or endive leaves for a low-carb option.
  • Chill the diced tuna for 10 minutes before mixing to keep it firm.

Nutrition

Find it online: https://delishcraze.com/tuna-tartare-spicy-ahi-wonton-appetizer/