Tuna tartare

  • 15 mins preparation
  • 30 mins cooking
  • Makes 36 Item
  • Print


Tuna tartare
  • cooking-oil spray
  • 36 square wonton wrappers
  • 600 gram (1¼ pounds) sashimi-grade tuna,chopped finely
  • 2 teaspoon finely grated lemon rind
  • 2 tablespoon finely chopped cornichons
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 2 tablespoon finely chopped fresh chives
  • 2 tablespoon olive oil
  • 3 shallots (75g), chopped finely
  • 4 drained anchovy fillets, chopped finely
  • 1/4 cup (50g) rinsed, drained baby capers
  • 2 tablespoon strained lemon juice
  • 1/4 cup trimmed fresh micro cress or finely chopped fresh parsley leaves or chives, extra, to serve
  • finely grated lemon rind, extra, to serve


Tuna tartare
  • 1
    Preheat oven to 180°C (160°C fan-forced). Spray 3 x 12-hole (1-tablespoon/20ml) mini muffin pans with cooking oil. Press one wrapper into each pan hole; spray with cooking oil. Bake 7 minutes or until browned lightly and crisp. Cool on a wire rack.
  • 2
    Meanwhile, combine tuna, rind, cornichons, herbs, oil, shallots, anchovies and capers in a medium bowl. Season to taste.
  • 3
    Just before serving, stir juice into tuna mixture. Spoon mixture into wonton cups; top with cress and extra lemon rind, to serve.


Wonton cups can be prepared a day ahead and stored in an airtight container. You need 3 x 12-hole (1-tablespoon/20ml) mini muffin pans. If you only have one pan, that is fine, just cook the wonton cases in batches. You could also serve the tuna tartare in a bowl with a pile of home-cooked prawn crackers for guests to assemble themselves.

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