Wesson Recipes

Easy Tuna Tartare

Makes 2 servings

Indulge in the delightful flavors of summer with this effortless yet elegant Easy Tuna Tartare, elevated with the lightness of Wesson Canola Oil. This exquisite appetizer promises to tantalize your taste buds with its fresh and vibrant essence, perfect for those warm summer gatherings or a refreshing solo treat.

Crafted with simplicity in mind, this Easy Tuna Tartare recipe is a testament to the notion that gourmet doesn’t have to be complicated. With just a handful of ingredients, including premium-quality tuna, zesty citrus, fragrant ginger, and the heart-healthy goodness of Wesson Canola Oil, you’ll create a dish that’s as impressive as it is effortless.

We often hear that Tuna Tartare is intimidating to make at home – and we’re here to show you have easy it truly is! Preparing Tuna Tartare at home is so simple while being so fresh and tasty. This appetizer is perfect for summer dinner parties where you want something, light, fresh, and different.

Dressed on a bed of fresh avocado, this appetizer is one you won’t want to share. Whether you’re hosting friends or creating this easy dish for your weeknight meal, we can guarantee that you’ll be wowed with how easy yet impressive this dish is.

Enjoy with homemade crispy wonton chips – an easy way to level up the flavor profile and presentation of this dish.

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CONTAINS:

Soy, Sesame, Fish (Tuna)

Ingredients

Crispy Wonton Chips

Wonton Wrappers 10 .

Wesson Canola Oil (for frying) 2 cups (approx).

Kosher Salt 1/8 tsp.

Tuna Tartare

Ahi Tuna, fresh or frozen (sushi grade) 6 oz, 1/3" dice.

Wesson Basics Mayonnaise 1 tbsp.

Light Soy Sauce 1 1/2 tsp.

Ginger, minced 1 tsp.

Lime Juice 1/2 lime.

Green Onion, sliced thin 1 tbsp.

Sesame Seeds, toasted 1/2 tsp.

Avocado (small-medium, chunked) 1 .

Lemon Juice (for avocado) 1 tbsp.

Wesson Basics Mayonnaise (yield 2 cups)

Egg Yolks 3 .

Dijon Mustard 2 tsp.

White Wine Vinegar 1 tbsp.

Salt, table 1/2 tsp.

Water 1 tbsp.

Wesson Canola Oil 2 cups.

Method

For the Mayonnaise

In a food processor, combine all ingredients except for the oil.

Slowly drizzle in Wesson Canola Oil, blending after each addition. The mayonnaise will be thin at first but slowly thicken as more oil is added. It is important to add the oil slowly or the emulsion may break.

Store in the fridge for up to one week.

For the Wonton Chips

In a medium-large sized pan, add 2 cups Wesson Canola Oil (about 2 inches deep in your chosen pan) and heat to 275°F-350°F for a shallow fry. Once heated, place wonton wrappers into the oil and cook for 8 seconds per side. The wontons should be crispy and golden brown.

Remove wonton chips from oil and place on a paper towel-lined baking sheet to remove excess oil. Sprinkle with salt and let cool. Repeat the process until the desired amount of wonton wrappers have been fried.

Tip: Do not overcrowd your pan when frying.

For the Tuna Tartare

Combine mayonnaise, soy sauce, ginger, green onion, and lime juice in a small bowl. Add diced tuna and gently mix together.

Tip: cutting thawed tuna can be difficult, thaw your tuna in the fridge and cut it while it’s still slightly frozen. Taste your tuna mixture and season with additional lime juice or soy sauce to taste.

Tip: if you like some spice in your life try adding some Wesson Chili Crisp or a diced hot chili.

Assembly Method

Dice one small-medium avocado into ¼” – ½” pieces and drizzle with lemon juice to prevent browning. Arrange avocado into a round nest on serving plate by hand or using a ring mold. Spoon tuna mixture on top of avocado. Garnish with sesame seeds and sliced green onions and serve with wonton chips. Tip: Tuna is best served fresh but can be made a couple hours in advance and stored in the fridge. Tip: Use a bowl to form round shape if you do not have a ring mold. Simply place the tuna in first, topping with avocado and flip the bowl upside down onto a plate – the avocado will now be on the bottom and tuna on top. Tip: Wonton chips stay fresh for up to 3 days when stored in an airtight container.