Do you love fresh tuna tartare? If so, this is the appetizer for you! Layered with fresh tuna, avocado and mango accompanied with an asian inspired marinade will be sure to tantalize your taste buds. Although, this appetizer can seem intimidating to make, it couldn’t be easier to make!
A real crowd pleaser this appetizer is colourful and looks so fancy when served! I made these amazing fried wontons and served it along side of the tuna tartare.
I just love the simplicity of this recipe. I love the creaminess of the avocado, and the sweet of the ataulfo mango and the asian saltiness of the tuna marinade. It is a perfect balance of flavour all in one bite! It is also nice to offer some fresh pickled ginger and wasabi on the side.
One thing that you will need to make this dish is a Food Ring Mold. Ring molds are set down on a plate, often chilled to help keep the shape, packed tightly with a moldable food — traditionally tartare — and lifted, twisting slightly (sandcastle-style) to create a perfect circle for presentation. You can pre make the tuna tartare early in the day and keep it refrigerated until you are ready to serve. I like to keep it marinating until just ready to assemble. The flavour becomes more intense!
Fried wontons are simple to make and taste fantastic served with this recipe for tuna tartare. I purchased small wonton wrappers and sliced them across using a pizza cutter. The wontons are dropped in hot oil for a minute or so and then sprinkled with Tajin with lime. Tajin is a seasoning that is a blend of chili peppers, sea salt and lime. A perfect accompaniment to the tuna tartare.
Recipe for Fried Wontons:
1 package of small sized wonton wrappers
Using a pizza cutter slice each wonton wrapper diagonally to get two triangles. Using a small sized deep fryer heat the oil to 375 degrees. Once heated drop two of the triangles into the hot oil. They will puff up nicely. Flip the wrapper on the other side until it puffs up also. They are done when they are slightly golden brown.
Remove the fried wontons to rack to cool. Sprinkle with the tajin seasoning.
What Ingredients are needed for the Tuna Tartare:
Firstly, I want to stress that you need to get the best quality, sushi-grade Tuna for this recipe. As you will be eating the Tuna uncooked, this is super important. For the marinade I like to use fresh ginger and garlic, soy sauce or (tamari), honey, lime, sweet chili sauce, cilantro, sesame oil and chives or green onions. I like to dice the tuna small, and a great tip is to slice the tuna when it is slightly frozen. It slices very clean this way. I like to marinate the tuna for at least a half hour and no longer than a few hours.
The second layer or ingredient is avocado. Choose avocados that are slightly firm for ease of cutting, I like to dice the avocado in the similar way to the tuna for a consistency. Sprinkle the avocado with a tiny bit of salt and a squeeze of lime.
The final layer and topper is the delicately sweet ataulfo mango. It is also diced in the same manner as the other ingredients. If you find that the mango isn’t as sweet as you like, add a few drops of honey or agave. It sweetens the mango without changing the taste.
Other additions that you may want to include on top of the layers are:
- Fresh Cilantro
- Fresh Chives
- Pickled Ginger – served on the side next to the fried wontons.
- Spicy Mayonnaise
- black and white Sesame seeds
Sweet & Spicy Tuna Tartare
- 1 Ring Mold
For The Tuna Marinade:
- 1 lb. Ahi Tuna fresh sushi grade tuna fillet
- 1 tsp. ginger grated
- 1 tsp. garlic grated
- 1 1/2 tbsp. soy sauce
- 1 tbsp. Honey
- 1/2 lime, juiced
- 1 tsp. Rice Wine Vinegar
- 2 tbsp. sweet chilli sauce
- 2 tsp. cilantro minced
- 2 tbsp. Scallions
- 2 tsp. Sesame Oil
- 2 tsp. Olive Oil
- 1 tsp. Sriracha Sauce
For the Avocado Layer
- 2 Avocados, diced
- 1 tsp. Lime
- 1 tsp. Salt
- 1 tsp. Pepper
For the Mango Layer
- 2 Ataulfo Mangos, diced
- 1 tsp. Lime Juice
- 1 tsp. Salt
- 1 tbsp. Chives, or Green Onion chopped
- 1 tsp. Black and White Sesame Seeds
- For the Tuna:Using a sharp knife, chop the tuna into small cubes. Mix the ginger, garlic, soy sauce, lime, honey, chilli sauce, scallions, cilantro, oils, and Sriracha Sauce. Add in the Tuna and mix well. Cover with wrap and store into the fridge until you are ready to assemble.For the Avocado:Chop the Avocado into cubes. Season with salt and pepper, and a squeeze of lime juice. Stir. Cover and wrap until ready to assemble.For the Mango:Chop the Mango into cubes. Season with salt. Cover and wrap until ready to assemble.For the assembly:Using a Ring Mold place the avocado on the bottom of the mould and smooth it out making sure it is evenly pressed down. For the second layer, add the mango and using a spoon smooth it out over top of the avocado and evenly press it down.For the top layer, add the tuna and using the same technique above smooth it out also and create an evenly pressed layer.Slowly, lift the mold upwards. It helps if the ring mold is cold at the beginning. Try to keep everything in tact! Sprinkle with green onion or chive and sesame seeds to make it look finished and fancy.Serve with nacho chips, fried tortillas or plantains.