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Emerilized Tuna Tartare

  • Yield: 4 servings


  • 1 pound sashimi-grade ahi
  • Salt and freshly ground white pepper to taste
  • 2 tablespoons minced shallots
  • 2 tablespoons finely chopped fresh parsley leaves
  • 1 tablespoon Dijon mustard
  • 6 tablespoons fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 medium-size ripe Haas avocado, peeled, pitted, and cut into small dice
  • 1 cup sour cream
  • 2 teaspoons wasabi powder dissolved in 2 tablespoons water
  • 12 fried wonton wrappers
  • 1/4 cup small-diced red onion
  • 2 tablespoons sesame oil
  • 1 ounce sevruga caviar
  • 1 tablespoon snipped fresh chives


  • Cut the ahi into small dice and put it in a medium-size mixing bowl. Season with salt and pepper. Whisk the shallots, parsley, mustard, lemon juice, and olive oil together in a small mixing bowl and season with salt and pepper. Toss the tuna with the vinaigrette and mix well. Cover and refrigerate the mixture for at least 1 hour.
  • Season the avocado dice with salt and pepper.
  • Combine the sour cream with the wasabi mixture and season with salt and pepper.
  • To serve, place a wonton in the center of an appetizer plate. Spread about a tablespoon of the tartare on top of the wonton. Spoon a dollop of the wasabi cream on top of the tartare, then scatter around a little of the avocado and red onion. Top with a wonton and repeat with tartare, wasabi cream, avocado, and red onion. Top with a third wonton, then drizzle with sesame oil and dot with the caviar and chives. Repeat the process for the other 3 sandwiches.