A delicious appetizer checks a few essential boxes: a mix of textures and flavors, something light enough not to ruin your appetite, and most importantly, easy to prep, serve, and eat.
I first made these tuna crisps while visiting friends in the Hamptons, after picking up the most gorgeous piece of tuna at the market. I wanted the same bright, fresh flavors you get in a tuna tartare, but in a format that was easier to eat poolside. So I grabbed a pack of dumpling skins, an avocado, a lime, a half-pound of tuna, and a shallot—and got to work.
I experimented with baking the dumpling skins in the oven, and after about 15 minutes at 350°F, they turned golden and crisp—perfect little vessels for the tuna.
Since I only had a half-pound of fish, I sliced it thin, laid the pieces between two sheets of parchment paper, and rolled over them with a rolling pin until they were even thinner. This is such a great trick for making a small amount of tuna stretch while keeping its delicate texture intact.
For the sauce, I blended together 1/4 cup of mayo, half an avocado, the juice of half a lime, about a teaspoon (or more, if you like it spicy) of wasabi paste, a teaspoon of yuzu ponzu, and a pinch of salt until smooth and creamy.
I didn’t have a piping bag, so I scooped the avocado-wasabi crema into a gallon-sized ziplock, sealed it, and popped it in the fridge until I was ready to assemble and serve.
Ingredients
Avocado Wasabi Crema:
1/4 cup mayo (Kewpie is my favorite)
1/2 avocado
1 lime, zested and juiced
1 tsp wasabi paste (or more to taste)
1 tsp yuzu ponzu (or soy sauce)
Salt, to taste
Crisps:
1/2 lb (or more) sushi-grade tuna, finely diced or thinly sliced
1 packet dumpling wrappers
Neutral oil in a spray bottle (for crisping)
Crispy Shallots:
1 shallot, thinly sliced
1/2 cup neutral oil (for frying)
Instructions
In a small bowl or food processor, blend together the mayo, avocado, lime zest and juice, wasabi paste, yuzu ponzu, and a pinch of salt until smooth and creamy. Taste and adjust seasoning or spice to your liking. Transfer to a piping bag or ziplock bag and set aside.
Preheat the oven to 375°F. Line a sheet tray with parchment paper and spray lightly with neutral oil. Lay out the dumpling wrappers, lightly score an “X” in the center of each to keep them flat, spray the tops with oil, and bake until golden and crisp, about 8–15 minutes.
Thinly slice the tuna and place the slices between two sheets of parchment paper. Gently roll over them with a rolling pin until they’re evenly thin but not so thin that they tear.
Heat neutral oil in a small saucepan over medium heat. Add the sliced shallots and fry, stirring often, until golden brown and crispy, about 2 minutes. Transfer to a paper towel-lined plate and season with a pinch of salt.
To assemble, snip a tiny corner of the ziplock bag and pipe the crema on top of each crisp, layer on a piece of tuna, and a few crispy shallots. Garnish with lime zest and flaky salt. Serve immediately.
I hope you enjoy this recipe as much as I do—if you give it a try, I’d love to hear what you think! Wishing you a delicious, sun-soaked summer. ☀️