This Wasabi Tuna Tartare on Wonton Crisps is a modern, elegant Japanese-inspired appetizer. The fresh tuna is finely diced and mixed with soy sauce, sesame oil, and a touch of wasabi for a spicy kick. The tartare is served on crispy, golden wonton crisps and topped with green onions, sesame seeds, and a drizzle of spicy mayo. This dish is perfect for a light, refreshing starter with a touch of crunch.
For the Tuna Tartare
8 oz fresh sushi-grade tuna, finely diced
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp wasabi paste (adjust to taste)
1 tsp rice vinegar
½ tsp honey or mirin
1 green onion, finely chopped
1 tsp black or white sesame seeds
½ avocado, diced (optional for creaminess)
For the Wonton Crisps
10 wonton wrappers, cut in half diagonally
Vegetable oil, for frying
Salt, for seasoning
For Garnish
Spicy mayo (1 tbsp mayo + ½ tsp sriracha, mixed)
Thinly sliced green onions
Extra sesame seeds
Microgreens or cilantro (optional)
Prepare the Tuna Tartare
1
- Dice the sushi-grade tuna into small cubes and place in a mixing bowl.
- Add soy sauce, sesame oil, wasabi paste, rice vinegar, and honey (or mirin) to the tuna and mix gently.
- Stir in the finely chopped green onions and sesame seeds.
- For extra creaminess, fold in diced avocado (optional).
- Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
Make the Wonton Crisps
2
- Heat about 1 inch of vegetable oil in a frying pan over medium-high heat until hot (350°F/175°C).
- Cut wonton wrappers in half diagonally to form triangles.
- Fry each wonton for about 30-45 seconds per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate and sprinkle lightly with salt.
Assemble the Dish
3
- Place a spoonful of tuna tartare onto each wonton crisp.
- Drizzle with spicy mayo using a spoon or piping bag.
- Garnish with extra sesame seeds, sliced green onions, and microgreens.
Serve and Enjoy!
4
- Serve immediately for the best texture and flavor.
- Pair with a light sake or crisp white wine for an elevated experience.
Pro Tips
5
- For extra crunch, bake the wonton wrappers at 375°F (190°C) for 5-7 minutes instead of frying.
- Use sushi-grade tuna from a trusted fishmonger for safety.
- For a bolder flavor, add a few drops of yuzu juice or lime zest to the tartare mixture.
CategoryAppetizers, Bites/Snacks, Fish
Ingredients
For the Tuna Tartare
8 oz fresh sushi-grade tuna, finely diced
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp wasabi paste (adjust to taste)
1 tsp rice vinegar
½ tsp honey or mirin
1 green onion, finely chopped
1 tsp black or white sesame seeds
½ avocado, diced (optional for creaminess)
For the Wonton Crisps
10 wonton wrappers, cut in half diagonally
Vegetable oil, for frying
Salt, for seasoning
For Garnish
Spicy mayo (1 tbsp mayo + ½ tsp sriracha, mixed)
Thinly sliced green onions
Extra sesame seeds
Microgreens or cilantro (optional)
Directions
Prepare the Tuna Tartare
1
- Dice the sushi-grade tuna into small cubes and place in a mixing bowl.
- Add soy sauce, sesame oil, wasabi paste, rice vinegar, and honey (or mirin) to the tuna and mix gently.
- Stir in the finely chopped green onions and sesame seeds.
- For extra creaminess, fold in diced avocado (optional).
- Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
Make the Wonton Crisps
2
- Heat about 1 inch of vegetable oil in a frying pan over medium-high heat until hot (350°F/175°C).
- Cut wonton wrappers in half diagonally to form triangles.
- Fry each wonton for about 30-45 seconds per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate and sprinkle lightly with salt.
Assemble the Dish
3
- Place a spoonful of tuna tartare onto each wonton crisp.
- Drizzle with spicy mayo using a spoon or piping bag.
- Garnish with extra sesame seeds, sliced green onions, and microgreens.
Serve and Enjoy!
4
- Serve immediately for the best texture and flavor.
- Pair with a light sake or crisp white wine for an elevated experience.
Pro Tips
5
- For extra crunch, bake the wonton wrappers at 375°F (190°C) for 5-7 minutes instead of frying.
- Use sushi-grade tuna from a trusted fishmonger for safety.
- For a bolder flavor, add a few drops of yuzu juice or lime zest to the tartare mixture.
Notes
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