Ahi Tuna Wonton Crisps

The Spot Gourmet


  • wonton wrappers, cut into 4 squares
  •   Canola oil, for frying
  • 1/4 Cup  soy sauce
  • 2 Tablespoons  sesame oil
  • 2 Tablespoons  Worcestershire sauce
  • 1 Teaspoon  sambal
  • 1/2 Pound  ahi, sashimi grade A, cut into 1/8-inch dice
  • 2 Tablespoons  wasabi powder
  • 1 Tablespoon  hot water
  • 1/4 Cup  mayo
  •   Chopped chives or cilantro, for garnish

The best thing about this recipe, is that your guests will enjoy sushi-grade tuna without any extra costs to you. It calls for the tuna to be diced up into 1/8-inch cubes, so ½ pound of quality tuna goes a long way. 


Heat 1 inch of oil to 350 degrees in a large skillet and fry the wontons for 1-2 minutes until just a light golden brown

Set on a paper towel to drain the grease off.  Once cooled store in an airtight container.  This can be done 5 days in advance. Wontons will hold for about 1 week.

In a small bowl, mix together the soy sauce, oil, Worcestershire sauce, and sambal to make the tartare marinade. Toss the tuna in the marinade and refrigerate. In a separate bowl, mix together the hot water and wasabi powder to make a paste. Then add 1/4 cup of mayo to the paste and whisk together until all the lumps are out and the aioli is nice and smooth. This can be done 3 days in advance.

Lay out the wontons in a row on a cutting board. Put the wasabi aioli in a Ziploc bag and make the tiniest hole with a scissors at the tip of the bag for squeezing (this is a makeshift piping bag). Squirt a nice dab of aioli in the middle of each wonton. Take the ahi tartare from the fridge and put a healthy teaspoon of ahi on each wonton. Sprinkle with some chopped chives or a sprig of cilantro and serve.

Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...

Let's Be Friends. Follow The Daily Meal on Facebook!