Get access to everything we publish when you sign up for Outside+.
Hands-on time: 15 minutes
Total time: 30 minutes
- 2- to 3-tbsp low-sodium soy sauce
- 1/2 tsp sesame oil
- Juice 1/2 lime
- 1/2 tsp wasabi paste
- 1/2 lb sushi-grade ahi, diced small
- 1/3 cup green onions, white and light-green parts, finely chopped
- 1 tsp fresh ginger, minced
- 1/2 ripe avocado, diced small
- 1 medium ripe mango, diced small
- Whole-wheat wonton wrappers
- Mix soy well with oil, lime juice and wasabi in a small bowl. Set aside.
- Gently combine remaining ingredients in another bowl and add soy mixture; mix well but don’t mush ingredients. Garnish with sprouts or herbs of your choice just before serving, if desired.
- Prepare Wonton Crackers: Preheat oven to 300°F. Cut wonton wrappers in half and place on ungreased baking sheet. Bake for 15 minutes or until just beginning to brown.
- Serve tartare with crispy Wonton Crackers.
Nutrients per serving (3 oz tartare on 3 wonton crackers): Calories: 119, Total Fat: 5 g, Sat. Fat: 1 g, Omega-3s: 480 mg, Omega-6s: 320 mg, Carbs: 9.5 g, Fiber: 2 g, Sugars: 6 g, Protein: 10 g, Sodium: 270 mg, Cholesterol: 16.5 mg
Nutrients per cracker: Calories: 35, Total Fat: 0 g, Sat. Fat: 0 g, Carbs: 7 g, Fiber: 1 g, Sugars: 0 g, Protein: 2 g, Sodium: 25 mg, Cholesterol: 0 mg
CHEF ZIEN’S TIME-SAVING TIP:
Prepare ingredients ahead of time so they’re ready to go, but don’t combine ahi mixture with the soy sauce and sesame oil until you’re almost ready to serve it. You don’t want it getting mushy in consistency.