Seared Sesame Tuna with Avocado Tartar and Maple/Soy Glaze

By Marie1127

Ingredients

• 12 Wonton Wrappers (cut in half diagonally)
• 1 lb thick tuna steak (1” minimum) or a piece of tuna you can trim into several 1” x 2” x 6” planks.
• Olive oil
• Salt
• Pepper
• 1 ripe Haas avocado cut into 1/8” dice
• 1 jalapeno cored, seeded and diced into very small pieces
• 1/3 cup finely chopped cilantro
• 1/3 cup finely diced red onion
• 1/4 cup fresh squeezed lime juice (or to taste)
• 1/2 cup pure maple syrup
• 1/4 cup soy sauce

Details

Servings 24

Preparation

Step 1

Wontons:
Heat ¼” Canola or Peanut oil in 9” skillet to 375 degrees.  Cook wontons in batches until crisp—about 2 minutes per side.  Place cooked wontons on paper towels to drain and set aside to cool.  Make ahead and store in airtight container at room temperature.

Tuna:
1 lb thick tuna steak (1” minimum) or a piece of tuna you can trim into several 1” x 2” x 6” planks.  Brush tuna with olive oil and sprinkle with salt and pepper.  Pour sesame seeds in small flat plate and roll tuna pieces in sesame seeds covering on all four sides.  Heat 3 TBS canola or peanut oil in 9” skillet over high heat until it shimmers.  Sear tuna about 1 minute per side leaving tuna very rare in middle.  Adjust time per side, based on the thickness of your tuna pieces.  You only want a 1/8 cooked edge on all sides.  Make ahead and keep refrigerated until ready to use.  When ready to assemble, slice the tuna in ¼” slices across grain with very sharp knife.

Avocado Tartar:
Combine all ingredients gently and season to taste with salt and pepper.  Make tartar as close to serving time as possible to keep vibrant green color.  Any good quality guacamole can be substituted.

Maple Glaze:
Combine ½ cup pure maple syrup and ¼ cup soy sauce in very small sauce pan.  Over medium heat bring glaze to boil and reduce to ½ or syrup consistency.  Hold at room temp until ready to use.

Assemble:  Place a tablespoon of avocado tartar on each wonton and top with a slice of seared tuna, pressing to adhere.  Just before serving drizzle each piece with maple/soy glaze and garnish with cilantro leaf if desired.  Wontons will become soft/soggy if assembled too soon before serving.  Assemble within an hour of serving for best results.