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Ultimate Spicy Tuna Tartare with Avocado on Crispy Wonton Chips

Close-up of fresh tuna tartare topped with avocado cubes served on a crispy wonton chip.
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Make restaurant-style tuna tartare at home. This recipe uses fresh, sushi-grade ahi tuna mixed with a spicy citrus soy marinade and creamy avocado, served on crispy wonton chips for an elegant, quick appetizer.

Ingredients

Scale
  • 1 lb sushi-grade ahi tuna, finely diced
  • 1 ripe avocado, finely diced
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon Sriracha (or to taste)
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon toasted sesame seeds
  • 1/4 cup finely sliced green onions (scallions)
  • Pinch of sea salt
  • 12–16 wonton wrappers
  • Vegetable oil for frying

Instructions

  1. Prepare the wonton chips: Heat about 1 inch of vegetable oil in a skillet over medium-high heat. Fry wonton wrappers one at a time for about 30-60 seconds per side until golden brown and crisp. Remove with tongs and drain on a paper towel-lined plate. Sprinkle lightly with salt.
  2. Prepare the tuna marinade: In a medium bowl, whisk together the soy sauce, sesame oil, lime juice, Sriracha, grated ginger, and sesame seeds.
  3. Combine ingredients: Gently fold the diced sushi-grade tuna and half of the sliced green onions into the marinade. Mix carefully to coat the tuna without mashing it.
  4. Incorporate avocado: Gently fold in the diced avocado. Mix just enough to distribute the avocado evenly. Taste and add a pinch of salt if needed.
  5. Assemble the tartare: Spoon the spicy tuna tartare mixture onto the cooled, crispy wonton chips.
  6. Garnish and serve: Top each chip with a few remaining green onions. Serve immediately for the best texture.

Notes

  • Use only the freshest, highest quality sushi-grade tuna available to you.
  • If you prefer a milder flavor, reduce the Sriracha or omit it entirely.
  • You can prepare the wonton chips up to one day ahead and store them in an airtight container.
  • For a Nobu style presentation, use a ring mold to shape the tartare before topping the chips.

Nutrition

Find it online: https://cookingbycarla.com/tuna-tartare-ultimate-spicy-avocado-wonton-chips/