Avocado Tuna Tartare
A bright, crunchy tuna tartare served on baked wonton crisps for an elegant appetizer.
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.
Equipment
- Baking Sheet
- Parchment Paper
- basting brush or spoon
- Mixing Bowl
- Knife
- Cutting Board
- Measuring Spoons
Notes
- Use sushi-grade tuna for safety and best texture.
- Cut ingredients into uniform 1/3-inch cubes for even bites.
- Brush wontons lightly with oil for a golden finish.
- Gently fold to avoid mashing the avocado.