Oh the most delicate, but deeply intense flavour, a must-make for the holidays.
Recipe & food styling Mari Loewen. Photography Ross Cornish.

Recipe & food styling Mari Loewen. Photography Ross Cornish.

  • Duration
  • Prep Time
  • 4Servings


Tuna tartare

  • 1 pound Ahi-grade tuna, finely diced

  • 2 red chillies, seeded, finely diced

  • 4 tablespoons lime juice

  • Zest of 1 lime, grated

  • 2 tablespoons sesame oil

  • 2 tablespoons soy sauce

  • 2 tablespoons fresh ginger, grated

  • Coarse salt and cracked black pepper

  • 24 wonton wrappers

Avocado creme

  • 1 large ripe avocado

  • 1/4 cup sour cream

  • Juice of 1/2 lemon

  • 2 tablespoons sesame seeds, toasted


Preheat oven to 350°F. 

Fry wonton wrappers in vegetable oil over medium heat and drain on paper towels. Set aside.

For tartare, toss all ingredients in medium bowl and chill until ready to assemble.

For avocado creme, place all ingredients in another bowl and mix well. Place dollop on each wonton crisp and top with tuna mixture. Sprinkle with sesame seeds, and serve immediately.