Tuna tartare with soy reduction and wonton chips
By Cassandra Loignon
Published on June 03, 2024
Tuna tartare with soy reduction and wonton chips Time and servings
35 minsTotal time
20 minsPrep time
15 minsCooking time
Ingredients
- 20 sheets wonton pastry
- 2 tbsp. olive oil
- Salt to taste
- 1/3 cup soy sauce
- 6 tbsp honey
- 1 tbsp rice vinegar
- Approx. ½ lb tuna, cut into small cubes
- ½ cup mango, peeled and finely diced
- ¼ cup cucumber, seeded and finely diced
- 2 tsp sesame oil
- ½ tsp sriracha (or to taste)
- 2 green onions, thinly sliced (green part only)
- 1 lime (juice)
- 2 avocados, thinly sliced
- Sesame seeds to taste
Method
Step 1
In a small saucepan, combine soy sauce, honey and rice vinegar. Bring to a boil, then reduce over medium heat for 15 minutes , until syrupy.Step 2
Preheat oven to 190°C (375°F).Step 3
Using a round cookie cutter, cut wonton pastry sheets into circles.Step 4
Brush both sides of the wonton circles with olive oil, then place on a baking sheet lined with parchment paper. Add a pinch of salt to each pastry circle.Step 5
Bake for 8 to 10 minutes, until golden brown. Remove from oven and let cool.Step 6
Meanwhile, combine tartar ingredients in a bowl. Taste and adjust seasoning if necessary.Step 7
Place two or three avocado slices on each wonton chip, then top with 1 tbsp of tartar and sesame seeds. Garnish with a few dashes of soy reduction.Step 8
Pro tip: If you don't like tuna, feel free to replace it with tartar-grade salmon or even prawns. Wonton chips can be prepared 24 hours in advance and stored in an airtight bag. However, I recommend only assembling them with the tartare at the last minute to prevent them from losing their crispiness.