Description
A vibrant and flavorful appetizer featuring sushi-grade ahi tuna tartare seasoned with a spicy mayo blend, served in crispy fried wonton wrappers shaped like mini tacos. Perfect for a sophisticated party starter or light snack with a satisfying crunch and fresh, zesty toppings.
Ingredients
Scale
For the Wonton Tacos
- 8 wonton wrappers
- Vegetable oil for frying
For the Tuna Tartare
- 6 oz sushi-grade ahi tuna, finely diced
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha (or more to taste)
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon lime juice
- 1 green onion, finely chopped
- 1/2 avocado, diced
- 1 teaspoon sesame seeds
- Microgreens or cilantro, for garnish
Instructions
- Heat and fry wonton wrappers: Heat about 1 inch of vegetable oil in a skillet over medium heat. Fry each wonton wrapper for 15–20 seconds per side, carefully using tongs to fold them into taco shapes while frying to form crispy shells. Transfer the fried wontons to a paper towel-lined plate to drain excess oil and cool.
- Prepare the spicy mayo mixture: In a medium bowl, combine mayonnaise, sriracha, soy sauce, sesame oil, and lime juice. Stir until well mixed to create a creamy, spicy sauce.
- Mix the tuna tartare: Add the finely diced sushi-grade ahi tuna and chopped green onion to the spicy mayo mixture. Gently fold the ingredients together to combine without breaking up the tuna.
- Add avocado: Carefully fold in the diced avocado to the tuna mixture, ensuring the avocado pieces remain intact to add a creamy texture.
- Assemble the tacos: Spoon the tuna tartare mixture into the cooled wonton taco shells evenly.
- Garnish and serve: Sprinkle each taco with sesame seeds and garnish with microgreens or cilantro. Serve immediately to enjoy the crunch and freshness.
Notes
- Use only sushi-grade tuna to ensure safety when eating raw fish.
- Prepare the tuna tartare ahead of time, but fill the wonton tacos just before serving to keep the shells crisp.
- For added flavor, drizzle with extra spicy mayo or ponzu sauce before serving.
