For Bryan and my anniversary dinner, I wanted to make a fancy restaurant style menu. Tuna tartare is just perfect. It is one of the most common appetizers in restaurant. When I stumbled upon this recipe online, I knew that I have to try it. And I am so glad I did! It was so easy! The tartare was fresh and flavorful. Savory and little spicy. It was great with the crispy wonton chips. This is no doubt the best appetizer that I have made so far. Oh, did I mention that there is no cooking at all? Get everything ready ahead of time and toss them all together at the last minute. Tah dah! Great for dinner party!
Tuna Tartare with Baked Wonton Chips (Adapted from 14K restaurant via Los Angeles Times & sweetnicks.com)
- 8 ounces sushi-grade tuna (cut into ¼-inch dices)
- 2 ½ teaspoons chives (minced)
- 2 ½ teaspoons shallot (minced)
- 2 ½ teaspoons soy sauce
- 2 ½ teaspoons Dijon mustard
- 2 teaspoons sesame oil
- 1 ½ teaspoon olive oil
- 1 teaspoon chile oil
- juice from ½ cold lime
- toasted black sesame seeds
- 5 – 7 wonton skins (cut in half, diagonally, into triangles)
- cooking spray
- Preheat the oven to 375˚F. Spray a rimmed baking sheet with the cooking spray. Place the wonton chips on the baking sheet. Spray oil over the top of the chips. Bake until golden brown, about 8 minutes. Season with salt. Remove the chips and cool them on a rack. Set aside.
- In a medium bowl, combine the chives, shallot, soy sauce, mustard, sesame oil, olive oil, chile oil and lime juice. Toss the tuna with the mixture. Transfer the tuna tartare into a plating ring on a serving plate. Press down the tuna gently and remove the ring slowly. Sprinkle sesame seeds over the tuna. Serve immediately alongside the baked wonton chips.