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Japanese-French

Ahi Tuna Tartare

Fresh tuna dressed with sesame, ginger, and soy served with crispy wonton chips

cold_biteMediumJapanese-French
Prep20 minCook5 minTotal25 minServes2Tempcold
✓ dairy-free
⚠ Contains: 🐟 Fish, 🫘 Soy, 🌾 Gluten, 🌱 Sesame
Recipe
Ingredients
  • 8 ozsushi-grade ahi tuna(diced)
  • 1 tbspsoy sauce
  • 1 tspsesame oil
  • 1 tspfresh ginger(grated)
  • 1green onion(thinly sliced)
  • 1 tspsesame seeds
  • 0.5avocado(diced)
  • 1 tspsriracha(optional)
  • 12wonton wrappers(quartered, fried)
  • microgreens(for garnish)
Make Ahead

Make wonton chips ahead. Prepare tartare just before serving.

Instructions
  1. 1Fry wonton pieces in oil until golden and crispy, drain on paper towels
  2. 2Dice tuna into uniform small cubes
  3. 3Gently toss tuna with soy sauce, sesame oil, ginger, green onion, and sesame seeds
  4. 4Fold in avocado and sriracha if using
  5. 5Season with salt if needed
  6. 6Mound tartare on plates using ring mold for elegant presentation
  7. 7Top with microgreens
  8. 8Serve with wonton chips alongside
Notes
Pro Tips

Only use sushi-grade tuna from a trusted fishmonger. Keep tuna very cold until ready to serve. Dice uniformly for best texture. Don't overdress or the fish will "cook" in the acid. The ring mold creates restaurant-style presentation. Serve immediately after dressing.

History & Origin

Tuna tartare bridges French technique with Japanese flavors, becoming a fine dining staple in the 1990s. The combination of pristine raw fish with Asian aromatics creates a light yet luxurious dish. It showcases the quality of the fish while enhancing it with complementary flavors.

Cocktail Pairings
Pairs Well With
sakechampagnewhite-wineprosecco
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Japanese-French◆Medium