Red Meat Allergy Friendly Tuna Tartare with Avocado and Sesame
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Learn more →Ingredients
4 servings
For the tuna
- 12 oz sushi-grade ahi tuna, cut into ¼-inch dice
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- 1 tsp rice vinegar
- ½ tsp sriracha
- 1 tsp sesame seeds, toasted
For the avocado
- 2 ripe avocados, halved, pitted, and diced
- 1 tbsp fresh lime juice
- ¼ tsp kosher salt
For the wonton chips
- 6 wonton wrappers, cut into triangles
- 1 tbsp neutral oil (such as canola oil or vegetable oil)
For serving
- 1 tbsp sesame seeds, toasted
- 2 scallions, thinly sliced (green tops only)
- 1 tsp black sesame seeds (optional)
Instructions
- 1
Pat the diced tuna dry with paper towels and place in a medium bowl. Add the soy sauce, toasted sesame oil, grated ginger, rice vinegar, sriracha, and 1 tsp toasted sesame seeds. Toss gently to coat, then cover and refrigerate for 10 minutes.
- 2
While the tuna marinates, heat the neutral oil in a medium skillet over medium-high heat until shimmering. Add the wonton triangles in a single layer and fry, turning once, for 1–2 minutes per side until golden and crisp. Transfer to a paper-towel-lined plate and season lightly with salt.
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