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cold_biteMediumAsian-Fusion

Tuna Tartare on Wonton Crisps

Fresh ahi tuna with sesame and ginger served on crispy wonton chips with wasabi cream

⏱️ Prep: 30min🍳 Cook: 10min⏰ Total: 40min👥 Serves: 24🌡️ cold
✓ dairy-free
⚠️ Contains: 🐟 Fish, 🫘 Soy, 🌱 Sesame, 🌾 Gluten

Ingredients

  • 1 lbsushi-grade ahi tuna(finely diced)
  • 2 tbspsoy sauce
  • 1 tbspsesame oil
  • 1 tspfresh ginger(grated)
  • 1green onion(thinly sliced)
  • 1 tspsesame seeds
  • 24wonton wrappers
  • vegetable oil(for frying)
  • 0.25 cupmayonnaise
  • 1 tspwasabi paste
  • 1 tbsptobiko or sesame seeds(for garnish)

📝 Make Ahead

Wonton crisps can be made 2 days ahead; store airtight. Tartare should be made no more than 2 hours ahead. Assemble just before serving.

Instructions

  1. Cut wonton wrappers diagonally into triangles
  2. Fry in 350°F oil until golden and crispy, about 30 seconds per side
  3. Drain on paper towels and salt lightly
  4. Mix mayonnaise with wasabi; adjust to taste
  5. Combine diced tuna with soy sauce, sesame oil, ginger, green onion, and sesame seeds
  6. Gently fold to combine without mashing
  7. Place small dollop of wasabi mayo on each wonton crisp
  8. Top with spoonful of tuna tartare
  9. Garnish with tobiko or extra sesame seeds
  10. Serve immediately

💡 Pro Tips

Only use sushi-grade tuna from a trusted fishmonger. Keep the tuna very cold until serving. Cut the tuna into uniform small dice for the best texture. The wasabi mayo can be omitted for those who don't like heat. Sriracha mayo is a popular alternative.

📜 History

Tuna tartare became a fixture of upscale American restaurants in the 1980s and 90s, drawing from Japanese raw fish traditions. The wonton crisp base adds textural contrast and makes it easy to eat without utensils.

🍸 Pairs Well With

Also pairs well with:

champagnesakeginvodka