This Avocado Tuna Tartare is the kind of bright, fresh appetizer that stops conversation at the table. Delicate cubes of sushi-grade ahi tuna meet creamy avocado and crisp English cucumber, dressed in a tangy-sesame vinaigrette. Crispy wonton chips add crunch, sesame seeds bring nuttiness, and a sprinkle of fresh chives finishes each bite with a herbal pop. It’s elegant enough for entertaining yet easy enough for a casual weeknight nibble.

Why you’ll love this recipe

If you gravitate toward simple, high-impact flavors, this recipe delivers. The texture contrast between soft avocado, tender tuna, and crunchy wonton chips is irresistible. The dressing—soy sauce, rice vinegar, lemon, and a kiss of wasabi—keeps things bright without overpowering the pristine flavor of the tuna. Sesame oil and seeds provide that toasty backbone that ties everything together. Plus, the recipe comes together quickly: assembly is the longest step.

Ingredients

12 wonton wrappers, cut in half on the diagonal
Olive oil
Sesame seeds
2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon fresh lemon juice
1 ½ teaspoons wasabi paste
¾ teaspoon toasted sesame oil
8 ounces sushi grade ahi tuna, cut into ⅓ inch cubes
1 avocado, cut into ⅓ inch cubes
1 cup cubed English cucumber (peeled and cut into ⅓ inch cubes)
Chopped fresh chives

Equipment

Baking sheet
Parchment paper or silicone mat
Mixing bowl
Small bowl for dressing
Sharp knife and cutting board
Spatula or spoon
Ring mold or small scoop (optional, for plating)

Make-ahead tips

You can cube the tuna and keep it chilled for a few hours until assembly, but wait to dress it until just before serving to preserve texture. Wonton chips are best freshly baked but can be made a few hours ahead and stored in an airtight container at room temperature to retain crispness. Cut avocado at the last minute or toss briefly with a few drops of lemon juice to slow browning, then incorporate into the tartare right before serving.

Step-by-step Instructions

Follow these clear, ordered steps to build your Avocado Tuna Tartare.

Prepare the wonton chips:
1. Preheat the oven to 350°F (175°C).
2. Place the 12 wonton wrappers on a cutting board and cut each in half diagonally, creating 24 triangles.
3. Arrange the wonton triangles in a single layer on a baking sheet lined with parchment paper or a silicone mat.
4. Lightly brush or spray both sides of each wonton triangle with olive oil so they will crisp evenly.
5. Sprinkle lightly with sesame seeds, distributing them across the chips.
6. Bake the wonton triangles for about 6–9 minutes, or until golden brown and crisp. Watch closely so they do not burn.
7. Remove from the oven and let the chips cool on the baking sheet; they will crisp up further as they cool.
Make the dressing:
1. In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon unseasoned rice vinegar, 1 tablespoon fresh lemon juice, 1 ½ teaspoons wasabi paste, and ¾ teaspoon toasted sesame oil until smooth.
2. Taste and adjust balance if needed: add a touch more lemon for brightness or a whisper more soy for salt, keeping the amounts as listed for the final dish.
Prep the main ingredients:
1. Using a sharp knife, cut 8 ounces sushi grade ahi tuna into ⅓ inch cubes. Aim for uniform pieces so the tartare has a consistent texture.
2. Peel and cut 1 avocado into ⅓ inch cubes. If desired, toss the avocado very lightly with a drop or two of lemon juice to slow browning until you mix it with the tuna and dressing.
3. Peel the English cucumber if you prefer and cut into ⅓ inch cubes until you have 1 cup. Remove any watery seeds if they are prominent—small cubes should remain crisp.
Combine the tartare:
1. Place the cubed tuna in a medium mixing bowl.
2. Pour the prepared dressing over the tuna and gently toss to coat, taking care not to mash the cubes.
3. Add the cubed avocado and the cubed English cucumber to the bowl with the dressed tuna.
4. Gently fold the ingredients together until just combined, maintaining the shape of the cubes. Overmixing will break down the texture.
5. Sprinkle chopped fresh chives over the mixture and fold lightly to distribute.
Plate and serve:
1. For a neat presentation, place a ring mold or small round cutter on a serving plate. Spoon the tartare mixture into the mold, pressing gently to compact.
2. Lift the mold carefully to reveal a tidy tower of Avocado Tuna Tartare. If you don’t have a mold, use a small scoop or arrange piles with a spoon.
3. Garnish with a few extra sesame seeds and a pinch of chopped fresh chives.
4. Serve immediately alongside the warm wonton chips for dipping and scooping. The contrast between the cool tartare and the crisp chips is best right away.

Notes and variations

For a milder kick, reduce the wasabi paste to 1 teaspoon or serve wasabi on the side so guests can add to taste.
Swap olive oil brushed on wontons for a neutral oil if you want an even lighter flavor, but olive oil gives a pleasant fruitiness that pairs well with lemon and cucumber.
Add a small handful of finely diced mango or red bell pepper for a touch of sweetness and color if you like contrast.
If you prefer a bit more texture, fold in a tablespoon of finely chopped roasted almonds or macadamia nuts at the final stage.

Serving suggestions

Serve this Avocado Tuna Tartare as a starter for a dinner party, part of a tapas-style spread, or as an elegant light lunch. Pair it with crisp white wine, sparkling water with a lemon twist, or a light-bodied rosé. The wonton chips can double as a vehicle for other dips, so plan for extra if you have hungry guests.

Storage

This tartare is best eaten immediately. If you must store leftovers, keep the dressed tartare in an airtight container in the coldest part of the refrigerator for up to 24 hours, though texture will begin to soften and avocado may brown. Store wonton chips separately at room temperature in an airtight container to preserve crispness.

Final thoughts

Bright, textural, and surprisingly simple, this Avocado Tuna Tartare is a little showstopper. With just a handful of ingredients and a few careful steps, you get a dish that tastes like it belongs on a restaurant menu. Assemble at the last minute, serve with crunchy wonton chips, and enjoy the fresh, balanced flavors that make this an appetizer repeat-worthy anytime.

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Avocado Tuna Tartare

A bright, crunchy tuna tartare served on baked wonton crisps for an elegant appetizer.

Prep Time15

Cook Time9

Total Time24

Servings: 4 servings

Ingredients

12 wonton wrappers cut in half on the diagonal
olive oil for brushing
sesame seeds for sprinkling
2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons wasabi paste
3/4 teaspoon toasted sesame oil
8 ounces sushi grade ahi tuna cut into 1/3-inch cubes
1 avocado cut into 1/3-inch cubes
1 cup English cucumber peeled and cut into 1/3-inch cubes
chopped fresh chives to taste

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Arrange the wonton halves on the prepared sheet in a single layer. Lightly brush each with olive oil if desired.
Bake the wonton triangles until golden and crisp, about 9 minutes. Remove and let cool on the sheet.
Whisk together the soy sauce, rice vinegar, lemon juice, wasabi paste, and toasted sesame oil in a mixing bowl until smooth.
Add the cubed tuna, avocado, and cucumber to the dressing. Gently fold in chopped chives to taste, being careful not to mash the avocado.
Portion the tartare onto the cooled wonton crisps and sprinkle with sesame seeds and additional chives if desired before serving.