Description
These Spicy Tuna Tartare Wonton Tacos are a delightful appetizer combining fresh, sushi-grade tuna with a creamy, spicy sauce, served in crispy, golden fried wonton shells. Perfectly balanced with hints of sesame, lime, and soy, these bite-sized tacos come topped with avocado slices and optional jalapeño or pickled ginger for extra zing. Ready in just 30 minutes, they make a sophisticated starter or party snack that’s sure to impress.
Ingredients
Scale
For the Spicy Tuna Tartare
- 8 oz sushi-grade tuna, diced into small cubes
- 2 tbsp mayonnaise
- 1–2 tsp sriracha (to taste)
- 1 tsp sesame oil
- 1 tsp soy sauce or ponzu
- 1 tsp fresh lime juice
- 1 tbsp finely diced red onion or shallot
- 1 tbsp chopped green onions or chives
- 1 tsp toasted sesame seeds
For the Wonton Taco Shells
- 10 wonton wrappers
- Oil for frying (such as vegetable or canola oil)
For Garnish
- Avocado slices
- Optional: thinly sliced jalapeño or pickled ginger for topping
Instructions
- Prepare the Spicy Tuna Tartare: In a mixing bowl, whisk together the mayonnaise, sriracha, sesame oil, soy sauce or ponzu, and fresh lime juice until smooth. Gently fold in the diced sushi-grade tuna, finely diced red onion or shallot, chopped green onions or chives, and toasted sesame seeds until the tuna is evenly coated with the sauce. Cover the bowl with plastic wrap and refrigerate while you prepare the wonton taco shells to allow flavors to meld.
- Fry the Wonton Taco Shells: Heat about 1–2 inches of oil in a skillet over medium heat until it reaches 350°F (175°C) or is hot enough for frying. Carefully add one wonton wrapper at a time to the hot oil. Using tongs, gently fold the wrapper to form a taco shell shape, holding it for a few seconds until it holds shape and is golden brown and crispy. Remove the shell and drain it on paper towels to remove excess oil. Repeat with remaining wrappers.
- Assemble the Tacos: Spoon a generous portion of the chilled spicy tuna tartare into each crispy wonton shell. Top each with avocado slices, and garnish with thinly sliced jalapeño or pickled ginger if desired for an extra kick or tangy contrast. Serve immediately to enjoy the perfect combination of crunchy shells and creamy, flavorful tuna.
Notes
- Use only sushi-grade tuna to ensure freshness and safety when serving raw fish.
- Control the spiciness by adjusting the amount of sriracha to your preference.
- Fry the wonton shells carefully and one at a time to ensure even cooking and proper shaping.
- Serve immediately after assembly for the best texture—wonton shells can get soggy if left too long.
- Substitute soy sauce with tamari for a gluten-free option.
- To save time, you can prepare the tuna tartare in advance but fry and assemble the tacos just before serving.
