If you’re looking to jazz up your appetizer game with a dish guaranteed to wow any crowd (including yourself!), Spicy Tuna Tartare Wonton Tacos are pure magic in every bite. Imagine a savory, creamy, and just-spicy-enough tuna mixture tucked into golden, crispy wonton shells, bursting with color and texture. The contrast between the cool, silky tuna and the crunch of the shell is addictive—plus those fresh toppings take things straight into party territory. Whether you’re prepping date-night nibbles or turning happy hour into a celebration, this is one fusion treat you’ll want on repeat.
Ingredients You’ll Need
What makes these Spicy Tuna Tartare Wonton Tacos so irresistible? It comes down to quality ingredients, each with a starring role. The flavors are vibrant yet perfectly balanced—every element adds a little something special, from creamy richness to a hint of heat and a satisfying crunch.
- Sushi-grade tuna: The star of the show! Always use the freshest, sushi-grade tuna for safety and taste—you’ll appreciate its buttery texture in every bite.
- Mayonnaise: Acts as our creamy base, binding everything together and creating that irresistible mouthfeel.
- Sriracha: Adds a zingy, customizable level of heat—start with less and ramp up as your taste buds desire.
- Sesame oil: Brings a toasty, nutty aroma that transports your senses straight to your favorite sushi bar.
- Soy sauce or ponzu: Delivers umami goodness and a gentle splash of saltiness—ponzu adds a citrusy edge if you want extra brightness.
- Fresh lime juice: A must for balancing richness and elevating freshness in the tuna mixture.
- Finely diced red onion or shallot: Provides crunch and a punch of flavor to the blend.
- Chopped green onions or chives: A burst of color and a gentle, oniony kick.
- Toasted sesame seeds: Tiny, crunchy, and packed with flavor—don’t skip these!
- Wonton wrappers: These crisp up to create the ultimate taco shells—light, airy, and perfectly crackly.
- Avocado slices: Creamy, dreamy, and a natural partner for spicy tuna.
- Optional: Thinly sliced jalapeño or pickled ginger: For a bold finish—jalapeño ups the spice, while pickled ginger adds a tangy, refreshing bite.
- Oil for frying: Go for a neutral variety such as canola, vegetable, or peanut oil to fry your wonton shells to crisp perfection.
How to Make Spicy Tuna Tartare Wonton Tacos
Step 1: Make the Spicy Tuna Mixture
Start by whisking together your mayonnaise, sriracha (go slow if you want to keep it mild), sesame oil, soy sauce or ponzu, and fresh lime juice in a mixing bowl. This creates a creamy, spicy dressing that’s about to transform your tuna. Gently fold in the diced tuna, red onion, green onion, and a sprinkle of toasted sesame seeds. Try not to overmix—you want delicate cubes of tuna, not mush. Cover and pop the bowl in the fridge to let those flavors mingle while you get to work on the shells.
Step 2: Prepare the Wonton Taco Shells
Heat about an inch of oil in a skillet over medium heat. Working one at a time, carefully lower a wonton wrapper into the oil. Use tongs to gently fold it into a taco shape as it fries—the shell will crisp up in just a minute or two. Set each golden shell on a paper towel to drain, and repeat until all your wrappers are transformed into mini taco vessels. If you’d rather bake them, arrange the wrappers draped over the edges of an oven-safe dish at 375°F for 6-8 minutes until crisp.
Step 3: Fill and Garnish the Tacos
Take the chilled tuna mixture and spoon it generously into each wonton shell. Now it’s time to jazz things up! Place a slice or two of creamy avocado on each taco, and if you want to dial up the flavor, top with a sliver of jalapeño or a curl of pickled ginger. Don’t be shy—these toppings are what make your Spicy Tuna Tartare Wonton Tacos unforgettable.
Step 4: Serve and Enjoy Immediately
Spicy Tuna Tartare Wonton Tacos are best enjoyed fresh, when the shells are still crispy and the tuna is silkily chilled. Arrange them on a platter, pass them around, and watch your guests (or yourself) light up with delight at that first, crunchy, flavor-packed bite.
How to Serve Spicy Tuna Tartare Wonton Tacos
Garnishes
Garnishing isn’t just about looks—it’s about adding texture, color, and extra bursts of flavor. A sprinkle of toasted sesame seeds, a sprinkling of sliced green onions, and a final flourish of thin-sliced jalapeño or pickled ginger make these Spicy Tuna Tartare Wonton Tacos feel restaurant-worthy. For even more vibrancy, scatter microgreens or a few cilantro leaves over the top.
Side Dishes
Keep the focus on fresh, light flavors—pair Spicy Tuna Tartare Wonton Tacos with a crisp Asian slaw, a chilled cucumber salad, or a tray of edamame dusted with flaky salt. Want to double down on the fusion theme? Serve with sweet-potato fries or a tangy seaweed salad for an extra color pop and textural contrast.
Creative Ways to Present
Presentation takes these mini tacos over the top. Try displaying the filled wonton tacos upright in a taco holder, nestled over sushi rice on a platter, or even arranged in shot glasses for a super playful vibe. If you’re hosting, serve each taco on a shiso leaf for a splash of green and an added herbal note. However you style them, they’ll be the instant star of your table.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Spicy Tuna Tartare Wonton Tacos, separate the shells from the filling to keep things crisp. Store the tuna mixture in an airtight container in the refrigerator for up to 24 hours. Keep the fried wonton shells in a paper-towel-lined container at room temperature, but don’t assemble until you’re ready to eat—they’re most satisfying when eaten fresh.
Freezing
For best results, avoid freezing the tuna tartare itself. Raw fish changes texture and quality when frozen and thawed, and the dish is designed to highlight the freshness of the tuna. However, you can freeze the wonton wrappers before frying if you’d like to prep ahead; fry them straight from the freezer when the craving strikes.
Reheating
While the tuna filling should always be enjoyed chilled, you can recrisp any leftover wonton taco shells. Just pop them in the oven at 350°F for a few minutes until they’ve regained their crunch. Assemble with your chilled tartare and toppings just before serving for that signature texture contrast.
FAQs
Can I make the spicy tuna mixture in advance?
Absolutely! You can prepare the spicy tuna mixture up to a day ahead and store it tightly covered in the refrigerator. For best flavor and texture, spoon it into the wonton shells just before serving so everything stays super fresh.
What if I can’t find sushi-grade tuna?
For safety, always use sushi-grade tuna when serving it raw. If you can’t find it, try substituting sashimi-grade salmon, cooked shrimp, or even a vegetarian poke mix for a twist—you’ll still get those luscious flavors and textures.
How spicy are these tacos?
The heat is totally customizable! Start with one teaspoon of sriracha and add more if you’re feeling adventurous. If you’re serving a crowd with mixed spice preferences, offer chili flakes or sliced jalapeños on the side so everyone can tailor their own taco.
Can I bake the wonton taco shells instead of frying?
Yes! If you’d like a lighter option or don’t want to deal with frying, bake the wonton wrappers draped over a baking dish at 375°F for 6–8 minutes. You’ll get a crisp shell with less oil—perfect for a healthier twist.
Are Spicy Tuna Tartare Wonton Tacos gluten-free?
They can be! Use gluten-free soy sauce and search for gluten-free wonton wrappers (or make your own using gluten-free flour). With these swaps, you can enjoy every zesty, crunchy bite—no gluten required.
Final Thoughts
I can’t recommend these Spicy Tuna Tartare Wonton Tacos enough—every crunchy, creamy, spicy mouthful is a party for your palate. Whether you’re a sushi lover or just want to impress with a showstopping appetizer, give this recipe a try and watch everyone swoon. Go on, make your next gathering a little more delicious!
Print
Spicy Tuna Tartare Wonton Tacos Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 10 mini tacos
- Category: Appetizer
- Method: No-Cook (Tartare) with Frying or Baking for Shells
- Cuisine: Asian-Fusion
- Diet: Non-Vegetarian
Description
These Spicy Tuna Tartare Wonton Tacos are a fusion delight, combining the freshness of sushi-grade tuna with the crunch of fried wonton wrappers. The spicy tuna mixture is packed with flavor and pairs perfectly with creamy avocado slices, making these mini tacos a great appetizer for any occasion.
Ingredients
For the Spicy Tuna Tartare:
- 8 oz sushi-grade tuna, diced into small cubes
- 2 tbsp mayonnaise
- 1–2 tsp sriracha (to taste)
- 1 tsp sesame oil
- 1 tsp soy sauce or ponzu
- 1 tsp fresh lime juice
- 1 tbsp finely diced red onion or shallot
- 1 tbsp chopped green onions or chives
- 1 tsp toasted sesame seeds
For the Wonton Tacos:
- 10 wonton wrappers
- avocado slices for garnish
- optional: thinly sliced jalapeño or pickled ginger for topping
- oil for frying wonton wrappers
Instructions
- Prepare the Spicy Tuna Tartare: In a mixing bowl, whisk together mayonnaise, sriracha, sesame oil, soy sauce or ponzu, and lime juice. Gently fold in the diced tuna, red onion, green onion, and sesame seeds until evenly coated. Cover and refrigerate while preparing the shells.
- Fry the Wonton Taco Shells: Heat oil in a skillet over medium heat. Fry wonton wrappers one at a time, folding gently with tongs to form taco shapes, until golden brown and crispy; drain on paper towels.
- Assemble the Tacos: Fill each wonton taco shell with a spoonful of tuna tartare, top with avocado slices, and garnish with jalapeño or pickled ginger if desired. Serve immediately.
Notes
- Always use sushi-grade tuna for raw preparations to ensure safety.
- For a lighter option, bake wonton wrappers draped over the edge of a baking dish at 375°F for 6–8 minutes instead of frying.
Nutrition
- Serving Size: 2 tacos
- Calories: 260
- Sugar: 1 g
- Sodium: 430 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 28 mg
