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Japanese-American

Tuna Tartare on Wonton Chips

Hand-chopped ahi with sesame and ginger on crispy wonton crisps

cold_biteIntermediateJapanese-American
Prep30 minCook5 minTotal35 minServes24Tempcold
✓ dairy-free
⚠ Contains: 🐟 Fish, 🫘 Soy, 🌱 Sesame, 🌾 Gluten
Recipe
Ingredients
  • 1 lbsushi-grade ahi tuna
  • 2 tbspsoy sauce(low sodium)
  • 1 tbspsesame oil(toasted)
  • 1 tspfresh ginger(minced)
  • 1shallot(minced)
  • 1 tbsprice vinegar
  • 24wonton wrappers
  • vegetable oil(for frying)
  • black sesame seeds(for garnish)
  • microgreens(for garnish)
Make Ahead

Make wonton chips up to 2 days ahead in airtight container. Prepare tartare up to 2 hours ahead, keep very cold.

Instructions
  1. 1Cut wonton wrappers diagonally into triangles
  2. 2Fry in 350°F oil until golden and crisp, drain on paper towels
  3. 3Keep tuna very cold; dice into 1/4-inch pieces with sharp knife
  4. 4Gently mix tuna with soy sauce, sesame oil, ginger, shallot, and rice vinegar
  5. 5Season with pepper (soy adds salt)
  6. 6Keep tartare refrigerated until serving
  7. 7Spoon small mound of tartare onto each wonton chip
  8. 8Garnish with sesame seeds and microgreens
  9. 9Serve immediately while chips are crisp
Notes
Pro Tips

Use impeccably fresh sushi-grade tuna. Keep fish cold throughout prep - work on a bowl of ice if needed. A sharp knife is essential for clean cuts.

History & Origin

Tartare originated in Europe as a raw beef preparation, but Japanese influence on American cuisine in the 1980s popularized fish tartare. The combination with Asian flavors creates a sophisticated appetizer.

Cocktail Pairings
Pairs Well With
sakeginvodkachampagne
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Japanese-American◆Intermediate