Description
A fresh and vibrant appetizer featuring spicy tuna tartare served on crispy wonton chips. This recipe combines the rich flavors of sushi-grade tuna with creamy avocado, a touch of heat from Sriracha, and a savory kick from low-sodium soy sauce. Garnished with green onions, toasted sesame seeds, and microgreens, it makes a perfect bite-sized starter for any occasion.
Ingredients
Scale
Main Ingredients
- 8 oz sushi-grade tuna, diced
- 1 ripe avocado, diced
- 2 green onions, finely chopped (green parts only)
- 2 tbsp low-sodium soy sauce
- 1 tbsp Sriracha sauce (adjust for spice level)
- 12 crispy wonton chips
- 1 tbsp toasted sesame seeds (for garnish)
- Microgreens or cilantro (for garnish)
Instructions
- Prepare the Wonton Chips: Preheat your oven to 350°F (175°C). Arrange store-bought wonton chips on a baking sheet and bake them until they become golden brown and crispy, which should take about 5 to 7 minutes. Remove and let them cool.
- Mix Tuna: In a medium bowl, gently combine the diced sushi-grade tuna with low-sodium soy sauce and Sriracha sauce. Stir carefully until the tuna is evenly coated with the sauces.
- Add Avocado: Fold in the diced avocado slowly and gently to maintain its texture, mixing just enough to incorporate it without mashing.
- Garnish: Sprinkle the finely chopped green onions and toasted sesame seeds over the fish and avocado mixture to add flavor and texture.
- Serve: Just before serving, scoop generous portions of the spicy tuna tartare onto each crispy wonton chip. Garnish with microgreens or cilantro for a fresh finish. Serve immediately for optimal crispness.
Notes
- Make sure to use sushi-grade tuna for safety and best flavor.
- Adjust the amount of Sriracha to control the spiciness to your liking.
- Serve the tartare immediately after assembling to keep the wonton chips crispy.
- If desired, substitute microgreens with fresh cilantro or parsley for garnish.
- Store leftover tartare separately from the wonton chips to prevent sogginess.
