Maguro Tataki-style Tartare

Nutrition · per serving

Steps

1. 1

   Prepare all components before mixing: dice the sashimi-grade tuna into small even cubes, dice the avocado, thinly slice the spring onions, zest and juice the lime, and set everything cold. Keeping the tuna chilled right up to mixing gives the cleanest texture and safest service.

   240 g sashimi-grade fresh tuna, diced 5 mm1 medium (150 g flesh) ripe avocado, diced 1 cm2 spring onion, very thinly sliced1/2 tsp lime zest1 tbsp lime juice
2. 2

   Cut the wonton wrappers into triangles. Heat the neutral oil in a small pan to about 175C, then fry the wrappers in 2 batches for 30-45 seconds until blistered and golden. Drain on paper and season immediately with a pinch of salt. They should be crisp and dry as they cool.

   6 wonton wrappers250 ml for frying neutral oil1 pinch fine sea salt
3. 3

   In a chilled bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, lime zest, lime juice, fine sea salt, and black pepper. This light dressing should taste punchy because it will season the tuna and avocado together.

   1 tbsp soy sauce2 tsp toasted sesame oil1 tsp rice vinegar1/2 tsp lime zest1 tbsp lime juice1/8 tsp fine sea salt1/8 tsp black pepper
4. 4

   Add the diced tuna, diced avocado, sliced spring onion, and white sesame seeds to the dressing. Fold gently with a spoon just until evenly coated; do not overmix or the avocado will become mushy and the tuna will lose its neat cut.

   240 g sashimi-grade fresh tuna, diced 5 mm1 medium (150 g flesh) ripe avocado, diced 1 cm2 spring onion, very thinly sliced2 tsp white sesame seeds, lightly toasted
5. 5

   Divide the tartare between 2 plates, using a ring mold if you want a neat restaurant-style shape. Top with the extra spring onion and black sesame seeds.

   1 extra spring onion, thinly sliced1 tsp black sesame seeds
6. 6

   Serve immediately with the crispy wonton chips and lime wedges on the side. The tartare should be cold, glossy, and freshly seasoned, while the chips stay shatteringly crisp.

   2 lime wedges

Origin & History

Japanese tartare-style preparations are modern dishes inspired by sashimi and seasoning traditions rather than a classical Edo-period staple. The combination of raw tuna, soy, citrus, and sesame reflects familiar Japanese flavor building, while avocado and wonton chips show the influence of contemporary restaurant plating and fusion techniques.