Spicy Tuna Tartare Delight (Printable)

Diced tuna tossed in a spicy soy-lime dressing, served with crunchy wonton chips and fresh avocado.

# What You'll Need:

→ Tuna

01 - 10 oz sushi-grade tuna, finely diced

→ Dressing

02 - 2 tablespoons soy sauce
03 - 1 tablespoon sriracha sauce
04 - 2 teaspoons toasted sesame oil
05 - 1 tablespoon fresh lime juice
06 - 1 teaspoon rice vinegar
07 - 1 teaspoon honey or agave syrup

→ Add-ins

08 - 2 tablespoons finely chopped scallions
09 - 1 tablespoon finely chopped fresh cilantro
10 - 1 teaspoon toasted sesame seeds

→ Wonton Chips

11 - 12 wonton wrappers, cut in half diagonally
12 - Vegetable oil for frying
13 - Sea salt for sprinkling

→ Garnish

14 - 1 ripe avocado, diced
15 - Lime wedges for serving

# How-To Steps:

01 - Heat 1 inch of vegetable oil in a deep skillet over medium-high heat. Fry wonton wrapper triangles in batches for 30-45 seconds per side until golden and crisp. Drain on paper towels and sprinkle lightly with sea salt. Set aside.
02 - In a small bowl, whisk together soy sauce, sriracha, sesame oil, lime juice, rice vinegar, and honey until well combined.
03 - In a medium bowl, gently toss diced tuna with the dressing until evenly coated. Add scallions, cilantro, and sesame seeds; fold in gently.
04 - Just before serving, fold diced avocado into the tuna mixture.
05 - Arrange the tartare on a platter or individual plates. Serve immediately with crispy wonton chips and extra lime wedges on the side.

# Expert Suggestions:

01 -
  • The combination of zesty lime, spicy sriracha, and savory soy sauce creates a bold flavor profile.
  • Homemade wonton chips provide a satisfying texture contrast to the tender tuna.
  • It is a dairy-free and pescatarian-friendly dish that looks as good as it tastes.
02 -
  • Always use high-quality sushi-grade tuna for safety and the best flavor profile.
  • Drain the fried wonton chips thoroughly on paper towels to maintain their lightness.
  • Fold in the avocado at the very last second to prevent it from browning or losing its shape.
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