Description
A flavorful and vibrant appetizer featuring spicy tuna tartare served atop crispy oven-baked wonton chips, garnished with fresh avocado, green onions, toasted sesame seeds, and microgreens for a delightful crunch and burst of freshness.
Ingredients
Scale
Tartare Mixture
- 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)
Serving
- 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) and bake store-bought wonton chips until they turn golden brown and crispy, which usually takes about 5 to 7 minutes. This step ensures a perfect crunchy base for the tartare.
- Mix Tuna: In a mixing bowl, gently combine the diced sushi-grade tuna with low-sodium soy sauce and Sriracha sauce. Stir carefully to evenly coat the tuna with the spicy and savory flavors without breaking up the pieces.
- Add Avocado: Gently fold in the diced ripe avocado to the tuna mixture. Handle delicately to maintain the avocado’s creamy texture and avoid mashing.
- Garnish: Sprinkle the finely chopped green onions and toasted sesame seeds over the mixture, adding freshness and a nutty aroma to the tartare.
- Serve: Just before serving, generously scoop the spicy tuna tartare onto each crispy wonton chip. Top with microgreens or cilantro for a burst of color and herbal freshness, and serve immediately for best texture and flavor.
Notes
- Use only sushi-grade tuna for safety and best flavor when serving raw fish.
- Adjust the amount of Sriracha based on your spice preference.
- Serve immediately after assembling to keep wonton chips crisp.
- You can make wonton chips from scratch by cutting wonton wrappers into triangles and baking until golden.
- For a gluten-free option, substitute soy sauce with tamari.
