Dinner

Spicy Tuna Tartare Wonton Tacos Recipe

ByRafael Mansero April 7, 2026April 7, 2026

Introduction

Spicy Tuna Tartare Wonton Tacos combine fresh, flavorful tuna with crispy wonton shells for a delightful bite-sized appetizer or light meal. The mix of creamy, spicy, and tangy ingredients makes this dish irresistibly vibrant and refreshing.

The image shows four tacos arranged side by side on a long white plate, placed on a white marbled surface. Each taco has a crispy yellow corn shell filled with bright pink tuna cubes. On top of the tuna, there are slices of fresh green avocado and small bits of red onion. The tacos are sprinkled with finely chopped green herbs and small white sesame seeds, adding texture and color to the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
10 wonton wrappers
Avocado slices for garnish
Optional: thinly sliced jalapeño or pickled ginger for topping
Oil for frying wonton wrappers

Instructions

Step 1: In a mixing bowl, whisk together mayonnaise, sriracha, sesame oil, soy sauce or ponzu, and lime juice until smooth.
Step 2: Gently fold in the diced tuna, red onion, green onions, and toasted sesame seeds until all ingredients are evenly coated. Cover and refrigerate while preparing the shells.
Step 3: Heat oil in a skillet over medium heat. Fry each wonton wrapper one at a time, folding gently with tongs to shape taco shells. Cook until golden brown and crispy, then drain on paper towels.
Step 4: Fill each wonton taco shell with a spoonful of the spicy tuna tartare. Top with avocado slices and garnish with optional jalapeño or pickled ginger if desired.
Step 5: Serve immediately to enjoy the wonton tacos at their crispiest.

Tips & Variations

Use sushi-grade tuna to ensure freshness and safety when serving raw fish.
Adjust the amount of sriracha for your preferred spice level, or substitute with another hot sauce.
For a lighter option, bake the wonton wrappers in the oven until crispy instead of frying.
Swap chives for cilantro to add a fresh herbal note.

Storage

Store the prepared tuna tartare in an airtight container in the refrigerator for up to 24 hours. Do not store assembled tacos as the wonton shells will become soggy. Reheat wonton shells briefly in a hot oven to regain crispness before assembling.

How to Serve

Three crispy golden taco shells filled with bright pink raw tuna chunks form the base layer, each topped with thin slices of green avocado placed at an angle. On top, finely chopped green onions and small bits of purple onion add color and texture, sprinkled with both white and black sesame seeds. The tacos are arranged in a neat row on a white plate set on a white marbled surface, close up to show the fresh, glossy ingredients. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked tuna instead of raw tuna?

While raw sushi-grade tuna is traditional for this recipe, you can use cooked tuna if preferred. Keep in mind that the texture and flavor will differ and may be less delicate.

How can I make the wonton shells without frying?

You can bake the wonton wrappers on a baking sheet at 375°F (190°C) for 6–8 minutes or until golden and crisp. Fold them into taco shapes before baking to hold their form.