Ingredients:

  • 16 square wonton wrappers
  • 2 cups neutral frying oil
  • 1 pinch fine sea salt
  • 1 lb sushi-grade ahi tuna
  • 2 tbsp Kewpie mayonnaise
  • 1 tbsp Sriracha
  • 1 tsp toasted sesame oil
  • 1 tbsp finely chopped chives
  • 1 tsp freshly grated ginger
  • 1 tsp freshly squeezed lime juice
  • 1 tsp black and white sesame seeds
  • 1 ripe avocado, finely diced
  • 1 fresh jalapeño, thinly sliced
  • 1 tbsp micro-cilantro

Instructions:

  1. Heat 2 cups of neutral oil in a small pot or deep skillet until it reaches exactly 350°F (177°C).
  2. Submerge a single wonton wrapper into the oil using tongs, immediately folding it over a metal rod or taco mold to create a 'V' shape.
  3. Fry for 15–30 seconds until the shell is stiff and mahogany-colored. Drain open-side down on a paper-towel-lined rack and season with a pinch of sea salt.
  4. Place a stainless steel mixing bowl inside a larger bowl filled with ice to keep the fish chilled during preparation.
  5. Using a sharp knife, dice the cold ahi tuna into small, uniform cubes (approx. 1/4 inch).
  6. In the chilled bowl, combine the diced tuna, Kewpie mayonnaise, sriracha, toasted sesame oil, grated ginger, lime juice, and chopped chives. Fold gently to maintain texture.
  7. Just before serving, spoon the tuna tartare into the prepared wonton shells.
  8. Garnish with finely diced avocado, sesame seeds, jalapeño slices, and micro-cilantro.