Maguro Tataki-style Tartare
This tuna tartare is cool, silky, and bright, with rich sashimi-grade tuna balanced by creamy avocado, lime, soy, and nutty sesame. Crisp wonton chips add a delicate crackle that contrasts beautifully with the tender fish.
Ingredients
Tuna tartare
- 240 gsashimi-grade fresh tuna, diced 5 mm
- 1 medium (150 g flesh)ripe avocado, diced 1 cm
- 2spring onion, very thinly sliced
- 1/2 tsplime zest
- 1 tbsplime juice
- 1 tbspsoy sauce
- 2 tsptoasted sesame oil
- 1 tsprice vinegar
- 2 tspwhite sesame seeds, lightly toasted
- 1/8 tspfine sea salt
- 1/8 tspblack pepper
Crispy wonton chips
- 6wonton wrappers
- 250 ml for fryingneutral oil
- 1 pinchfine sea salt
To finish
- 1extra spring onion, thinly sliced
- 1 tspblack sesame seeds
- 2lime wedges
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •Use only sashimi-grade tuna from a trusted fishmonger, and keep it refrigerated until the last moment.
- •If you prefer not to deep-fry, brush the wonton wrappers lightly with oil and bake at 200C for 4-6 minutes, turning once.
- •For the best texture, dice the tuna with a very sharp knife rather than chopping it finely.
- •Serve as soon as mixed; the lime and salt will start to soften the tuna and avocado if it sits too long.
Background
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.
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