3 ounces sushi-grade tuna, cut into a very small dice 1 teaspoon sesame oil 1 teaspoon soy sauce 1 teaspoon olive oil 1 teaspoon minced shallot 1 teaspoon minced chives 1 teaspoon Dijon mustard Juice from 1/2 cold lime 1 teaspoon chile oil 1 teaspoon wasabi tobiko Pinch black sesame seeds Fried wonton skins, for serving

Step 1 In a small bowl, toss the diced tuna with the sesame oil, soy sauce, olive oil, shallot, chives, Dijon mustard and lime juice. In a frozen martini glass, place the teaspoon of chile oil. Spoon the tartare into the glass and garnish with the tobiko and black sesame seeds. Serve immediately alongside the fried wontons.

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