Description
Experience an unforgettable burst of flavor with these Spicy Tuna Tartare Wonton Tacos. Combining the freshness of sushi-grade tuna with a creamy, spicy mayo blend, crisp baked wonton shells, and creamy avocado slices, this appetizer is perfect for parties or a sophisticated snack. The recipe balances heat, tang, and texture in every bite for an irresistible dish.
Ingredients
Scale
Spicy Tuna Tartare
- 1 cup Sushi-Grade Tuna, diced
- ¼ cup Mayonnaise (can substitute Greek yogurt)
- 2 tablespoons Sriracha (adjust to taste)
- 1 teaspoon Sesame Oil
- 1 tablespoon Soy Sauce or Ponzu (use gluten-free for gluten-free option)
- Juice of 1 Lime (can substitute with lemon juice)
- ¼ cup Red Onion, finely chopped
- ¼ cup Green Onion, sliced
- 1 tablespoon Toasted Sesame Seeds (optional)
Wonton Tacos
- 12 Wonton Wrappers
- Vegetable Oil (for frying, about 2 inches depth)
Garnish & Assembly
- 1 Avocado, sliced (can substitute with cucumber)
- 1 Jalapeño or Pickled Ginger (optional for garnish)
Instructions
- Prepare the spicy marinade: In a medium bowl, whisk together the mayonnaise, sriracha, sesame oil, soy sauce or ponzu, and lime juice until smooth to create the spicy base for your tuna tartare.
- Combine the tuna mixture: Gently fold in the diced sushi-grade tuna, finely chopped red onion, sliced green onion, and toasted sesame seeds into the spicy marinade, mixing carefully to keep the tuna intact.
- Chill the mixture: Cover the bowl with plastic wrap and refrigerate the tuna mixture for at least 30 minutes, allowing the flavors to meld and the mixture to chill thoroughly.
- Prepare the wonton taco shells: Heat about 2 inches of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Carefully press each wonton wrapper into taco-shaped molds if frying, or preheat your oven to 375°F for baking.
- Form the taco shape: Lightly spray an oven-safe dish with cooking oil and drape each wonton wrapper over the dish to form taco shapes for baking. Bake for 6-8 minutes until golden and crispy. Alternatively, fry the wontons in hot oil until they puff and crisp up, then drain on paper towels.
- Fill the tacos: Once the filling has chilled and your wonton shells are prepared, carefully spoon the spicy tuna mixture into each shell, filling generously.
- Add garnishes and serve: Top each filled taco with creamy avocado slices and optionally garnish with thinly sliced jalapeño or pickled ginger. Arrange on a serving platter and serve immediately for best flavor and texture.
Notes
- Use sushi-grade tuna for safety and best flavor when serving raw fish.
- Adjust the amount of sriracha to suit your preferred spice level.
- For a healthier option, bake the wonton shells instead of frying.
- Substitute Greek yogurt for mayonnaise to reduce fat and add a tangy flavor.
- Use gluten-free soy sauce to make this recipe gluten-free.
- Ensure the oil temperature is stable at 350°F for perfect crispy wonton shells if frying.
- The recipe is best served fresh for optimal texture and flavor.
