Jigger & Joy - Secrets of the speakeasy, Spirit of the pub
← Back to Recipes
cold_biteMediumJapanese-French

Ahi Tuna Tartare

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

⏱️ Prep: 20min🍳 Cook: 5min⏰ Total: 25min👥 Serves: 2🌡️ cold
✓ dairy-free
⚠️ Contains: 🐟 Fish, 🫘 Soy, 🌾 Gluten, 🌱 Sesame

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

💡 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

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.

🍸 Pairs Well With

Also pairs well with:

sakechampagnewhite-wineprosecco