Ahi Tuna Tartare Recipe
Ahi tuna is marinated and then served over wasabi-spiked avocado with ponzu sauce and wonton chips. Yes, you can absolutely make tuna tartare at home!
Prep Time: 20 minutes
Total Time: 20 minutes
Makes: 4 - 6 servings
Ingredients
Tuna and Marinade
- 12 oz raw ahi tuna, fresh sushi-grade
- 1 1/2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon ginger paste
- 1 1/2 teaspoons toasted sesame oil
- 2 teaspoons sriracha
- 1 tablespoon thinly sliced green onion
- 1 teaspoon sesame seeds
- 1 teaspoon black sesame seeds
Avocado
- 1 ripe avocado, peeled, pitted, and diced
- 1 tablespoon Japanese mayo (kewpie)
- 1 teaspoon wasabi paste
- 1 teaspoon fresh lime juice
- 1 teaspoon mixed sesame seeds
- salt and pepper
Wonton Chips (Optional, for serving)
- wonton wrappers
- canola oil (only if frying)
Remaining ingredients
- 1 baby cucumber, thinly sliced
- 3 tablespoons ponzu sauce
Instructions
- Dice and marinate the tuna. Cut the tuna into small (1/2") cubes. Toss with the soy, mirin, sesame, sriracha, ginger, and green onion until well coated. Refrigerate until ready to assemble.
- Mix the avocado. Lightly mash the avocado and mix with the mayo, wasabi, salt, pepper, and lime juice.
- Assemble. Use a ring mold to assemble. Press the avocado into the bottom of the mold, then top with tuna and press to pack it in. Remove the mold and top with thinly sliced cucumber and sesame seeds. Drizzle with ponzu sauce before serving with wonton chips.
To make the optional wonton chips:
- Fried wonton chips. Cut the wonton wrappers into triangles or rectangles. Heat 1 inch of oil in a heavy bottomed pot or skillet. Fry the wonton sheets in batches for about 90 seconds, until just barely golden brown (they brown more as they sit). Use a slotted spoon or spider to remove the wontons from the oil and transfer to a paper towel lined tray to drain excess oil. Season lightly with salt and pepper.
- Baked wonton chips. Preheat the oven to 400ºF. Line a baking sheet with parchment paper, foil, or spray cooking spray. Place the wonton wrappers on the baking sheet. Spray with cooking spray. Season lightly with salt. Bake for 6-8 minutes until crispy and beginning to brown.
Notes
When eating raw fish, it’s important that it be as fresh as possible and of the highest quality. Make sure to use fresh sushi-grade ahi tuna in this tartare recipe. (Always buy your raw fish from a reputable source.)
Important note: Raw fish is not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.
