- Appetizer
- Fish
- Japanese
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the wonton chips
- 16
square wonton wrappers, halved diagonally into triangles
- 1 1/2 cups
neutral oil, such as canola or vegetable
flaky salt, to taste
For the tartare
- 1 lb
sushi-grade tuna (ahi or yellowfin), well chilled
- 2 tbsp
soy sauce
- 1 tbsp
lime juice, freshly squeezed
- 2 tsp
toasted sesame oil
- 1 tsp
honey
- 2
scallions, thinly sliced
- 1 tsp
toasted sesame seeds
- 1 tsp
jalapeno, seeded and minced (optional)
For the avocado
- 2
ripe avocados, pitted and peeled
- 1 tbsp
lime juice, freshly squeezed
- 1/4 tsp
kosher salt
- Dairy-free
- Pescatarian
Contains soy (soy sauce), wheat (soy sauce), fish (sushi-grade tuna (ahi or yellowfin), well chilled) and sesame (toasted sesame oil, toasted sesame seeds).
Not checked: square wonton wrappers.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Line a plate with paper towels. Pour the oil into a small, deep saucepan so it comes about 1 inch up the side and heat over medium until it shimmers, about 5 minutes. To test it, drop in a scrap of wonton wrapper: it should sizzle and puff right away.
5 min
- 1 1/2 cups neutral oil, such as canola or vegetable
- Step 2
Fry the wonton triangles in batches of 6 to 8, turning once, until golden and crisp, 30 to 45 seconds per batch. Lift them out with a slotted spoon onto the paper towels and sprinkle with flaky salt while hot. Set aside; they stay crisp at room temperature for a few hours.
8 min
- 16 square wonton wrappers
- flaky salt
- Step 3
In a small bowl, whisk together the soy sauce, 1 tbsp lime juice, sesame oil and honey until the honey dissolves. Refrigerate until you need it.
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 2 tsp toasted sesame oil
- 1 tsp honey
- Step 4
Pat the tuna dry. With a sharp knife, cut it into neat 1/4-inch cubes and keep them in a bowl in the refrigerator until you are ready to serve. Work quickly so the fish stays cold.
10 min
- 1 lb sushi-grade tuna (ahi or yellowfin), well chilled
- Step 5
In another bowl, mash the avocados coarsely with a fork, leaving some texture, then stir in 1 tbsp lime juice and the salt. Spread the avocado over a shallow serving platter or divide it among 4 small plates.
5 min
- 2 ripe avocados
- 1 tbsp lime juice
- 1/4 tsp kosher salt
- Step 6
Just before serving, pour the dressing over the cold tuna and add the scallions, sesame seeds and jalapeno. Fold gently with a spoon, taste, and add a little more soy or lime if it needs it.
2 min
- 2 scallions
- 1 tsp toasted sesame seeds
- 1 tsp jalapeno
- Step 7
Spoon the tartare over the avocado, mounding it in the center. Serve right away with the wonton chips tucked around the edge for scooping.
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026