I present spicy tuna tartare on crispy wonton chips, garnished with sesame seeds and green onions, a standout among my Tuna Recipes.

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I love this Tartare Recipe. The star is sushi grade ahi tuna, silky and bright, and I serve it on thin wonton wrappers so each bite snaps with texture.

It’s spicy but not shouty, more like a confident wink that makes you want another bite. I still get that guilty pleased feeling when someone tries it and then quietly goes back for more.

These Wonton Chips feel fancy enough for guests but honest enough for a weeknight, and theres a little showmanship in every plate. Try it once and youll understand why I keep making it.

Ingredients

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Ahi tuna: rich in lean protein and omega 3s, soft texture, slightly briny flavor.
Wonton wrappers: fry up crisp chips, mostly carbs, light and crunchy, great scoopers.
Kewpie mayo: creaminess, umami sweetness, richer than regular mayo, binds the tartare.
Sriracha: spicy, slightly sweet and garlicky, adds heat that makes it pop.
Lime juice: bright acidic tang, cuts richness, adds fresh sour lift to each bite.
Scallions: mild oniony crunch, adds color and subtle bite, low calorie garnish.
Toasted sesame oil: tiny amount gives nutty aroma, very potent, use sparingly.
Soy sauce: salty umami backbone, low sodium option keeps sodium in check.

Ingredient Quantities

12 oz sushi grade ahi tuna, diced

24 wonton wrappers

Vegetable oil for frying, about 2 cups

2 tbsp mayonnaise, preferably Kewpie

1 to 2 tbsp sriracha (to taste)

1 tbsp low sodium soy sauce

1 tsp toasted sesame oil

1 tsp rice vinegar

1 tsp fresh lime juice

2 scallions, thinly sliced

1 tsp toasted sesame seeds

Salt and freshly ground black pepper, to taste

How to Make this

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1. Keep the 12 oz sushi grade ahi tuna cold, pat it dry with paper towels and dice into small, even 1/4 inch cubes so every bite’s the same.

2. In a bowl whisk together 2 tbsp mayonnaise (Kewpie if you got it), 1 to 2 tbsp sriracha to taste, 1 tbsp low sodium soy sauce, 1 tsp toasted sesame oil, 1 tsp rice vinegar and 1 tsp fresh lime juice; season lightly with salt and freshly ground black pepper and taste, adjust the heat or salt if needed.

3. Gently fold the diced tuna into the sauce so you don’t smash the pieces; fold in most of the thinly sliced scallions and about half of the 1 tsp toasted sesame seeds, save some scallions and seeds for garnish. Keep the tartare chilled until you’re ready to assemble.

4. Cut the 24 wonton wrappers into triangles or desired chip shapes, stack a few and slice with a sharp knife so it’s quick and even.

5. Pour about 2 cups vegetable oil into a heavy pot or skillet and heat to 350 to 375 F. If you don’t have a thermometer drop a tiny corner of wrapper in and if it sizzles and browns in ~20 to 30 seconds the oil is ready. Work in small batches so the oil temp stays steady.

6. Fry the wonton triangles a few at a time, flipping once, until golden and crisp, about 30 to 60 seconds total; remove with a slotted spoon to a paper towel lined tray and immediately sprinkle with a little salt.

7. Let the chips cool and drain fully so they stay crisp, don’t stack them while hot or they’ll steam and go soggy.

8. Spoon or pipe about a tablespoon of the spicy tuna tartare onto each crispy wonton chip, don’t overload them or they’ll flop.

9. Garnish each bite with the remaining sliced scallions, the rest of the toasted sesame seeds and an extra tiny squeeze of lime if you like it brighter.

10. Serve right away while chips are crisp and tuna is chilly; if you need to hold the tartare longer keep it on ice and assemble just before serving so it’s fresh.

Equipment Needed

1. Sharp chef’s knife (for dicing the tuna evenly)
2. Cutting board
3. Paper towels or a clean kitchen towel (to pat tuna dry and drain chips)
4. Two mixing bowls, one small for the sauce and one medium for the tuna
5. Whisk or a fork for mixing the sauce
6. Heavy bottomed pot or deep skillet for frying the wonton chips
7. Instant read thermometer to check oil temp, or a small test wrapper to try the oil
8. Slotted spoon or spider plus a baking sheet lined with paper towels for draining chips

FAQ

Can I use canned tuna or another fish instead of sushi grade ahi?

No to canned if you want raw tartare. Use sushi or sashimi grade ahi, or another sushi-grade fish like salmon. If you cant find sushi-grade, ask your fishmonger or buy fish that's been frozen for raw use, or sear the tuna quickly so it's cooked through.

How can I make wonton chips without deep frying?

Bake them: brush both sides with a little oil, lay single layer on a sheet, bake at 375°F for 6 to 8 minutes flipping once until golden. Or air fry at 350°F for 4 to 6 minutes. They wont be exactly like deep fried but still great.

How far ahead can I prep the tartare and the chips?

Fry or bake the chips up to a day ahead and store airtight so they stay crispy. Make the tartare last minute, but you can chop and mix it 30 to 60 minutes before serving and keep it chilled on ice. Dont dress it too long ahead or the texture changes.

My chips get soggy fast, how do I keep them crisp?

Keep chips and tuna separate until serving, drain the tartare with a slotted spoon and pat lightly with paper towel, and only pile tartare on chips right before you eat them. Single layer storage and airtight container helps chips stay crisp.

Its too spicy, how do I tone it down or bump it up?

Reduce sriracha to 1 tsp or leave it on the side. Add more mayo or a squeeze of lime to mellow heat. To make it hotter, add extra sriracha or a pinch of chili flakes, taste as you go.

Is this safe for pregnant people or folks with weak immune systems?

Raw fish is not recommended for pregnant people, very young, elderly, or immunocompromised. For them, use seared or fully cooked tuna or swap in cooked shrimp or crab salad instead.

Spicy Tuna Tartare On Crispy Wonton Chips Recipe Substitutions and Variations

Sushi grade ahi tuna: swap with sushi salmon for a similar fatty mouthfeel, yellowtail if you want a cleaner taste, diced cooked shrimp if raw fish freaks you out, or finely chopped avocado for a meatless option.
Wonton wrappers: use store bought tortilla chips for crunch, rice crackers for a lighter bite, or pita chips; you can also bake the wrappers instead of frying to cut oil.
Kewpie mayonnaise: regular mayo works fine, or mix Greek yogurt with a little mayo to lighten it up, or try avocado mayo for a milder, healthier fat.
Sriracha: sub with chili garlic sauce or sambal oelek for extra texture, gochujang thinned with a splash of water for sweet umami, or any hot sauce you like to control the heat.

Pro Tips

1) Chill the tuna for 10 to 15 minutes in the freezer before you dice it and use a very sharp knife. it firms up so you get clean 1/4 inch cubes instead of ragged bits, and always pat dry so the sauce sticks better.

2) Fry wontons in small batches so the oil temp stays steady, and remove them to a wire rack to cool instead of piling on paper towels. If some go soft you can re-crisp them in a 375 F oven for a couple minutes, just watch them.

3) Taste and tweak the mayo-sriracha mix before folding in the fish; soy adds salt so go easy, then finish with lime at the end for brightness. let the mixture rest 3 to 5 minutes so flavors settle but don’t sit it too long or the acid will start to “cook” the tuna.

4) Don’t overload the chips, less is more for a clean bite. keep the tartare chilled on ice and assemble at the last second, and use a zip-top bag with the corner snipped to pipe neat portions if you want uniform, less-mess servings.

Spicy Tuna Tartare On Crispy Wonton Chips Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I present spicy tuna tartare on crispy wonton chips, garnished with sesame seeds and green onions, a standout among my Tuna Recipes.

Servings

servings

Calories

141

kcal

Equipment: 1. Sharp chef’s knife (for dicing the tuna evenly)
2. Cutting board
3. Paper towels or a clean kitchen towel (to pat tuna dry and drain chips)
4. Two mixing bowls, one small for the sauce and one medium for the tuna
5. Whisk or a fork for mixing the sauce
6. Heavy bottomed pot or deep skillet for frying the wonton chips
7. Instant read thermometer to check oil temp, or a small test wrapper to try the oil
8. Slotted spoon or spider plus a baking sheet lined with paper towels for draining chips

Ingredients

12 oz sushi grade ahi tuna, diced
24 wonton wrappers
Vegetable oil for frying, about 2 cups
2 tbsp mayonnaise, preferably Kewpie
1 to 2 tbsp sriracha (to taste)
1 tbsp low sodium soy sauce
1 tsp toasted sesame oil
1 tsp rice vinegar
1 tsp fresh lime juice
2 scallions, thinly sliced
1 tsp toasted sesame seeds
Salt and freshly ground black pepper, to taste

Directions

Keep the 12 oz sushi grade ahi tuna cold, pat it dry with paper towels and dice into small, even 1/4 inch cubes so every bite's the same.
In a bowl whisk together 2 tbsp mayonnaise (Kewpie if you got it), 1 to 2 tbsp sriracha to taste, 1 tbsp low sodium soy sauce, 1 tsp toasted sesame oil, 1 tsp rice vinegar and 1 tsp fresh lime juice; season lightly with salt and freshly ground black pepper and taste, adjust the heat or salt if needed.
Gently fold the diced tuna into the sauce so you don't smash the pieces; fold in most of the thinly sliced scallions and about half of the 1 tsp toasted sesame seeds, save some scallions and seeds for garnish. Keep the tartare chilled until you're ready to assemble.
Cut the 24 wonton wrappers into triangles or desired chip shapes, stack a few and slice with a sharp knife so it's quick and even.
Pour about 2 cups vegetable oil into a heavy pot or skillet and heat to 350 to 375 F. If you don't have a thermometer drop a tiny corner of wrapper in and if it sizzles and browns in ~20 to 30 seconds the oil is ready. Work in small batches so the oil temp stays steady.
Fry the wonton triangles a few at a time, flipping once, until golden and crisp, about 30 to 60 seconds total; remove with a slotted spoon to a paper towel lined tray and immediately sprinkle with a little salt.
Let the chips cool and drain fully so they stay crisp, don't stack them while hot or they'll steam and go soggy.
Spoon or pipe about a tablespoon of the spicy tuna tartare onto each crispy wonton chip, don't overload them or they'll flop.
Garnish each bite with the remaining sliced scallions, the rest of the toasted sesame seeds and an extra tiny squeeze of lime if you like it brighter.
Serve right away while chips are crisp and tuna is chilly; if you need to hold the tartare longer keep it on ice and assemble just before serving so it's fresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.