TUNA TARTARE ON WONTON CRISPS

By akselden

Ingredients

• FOR TUNA TARTARE
• 1 pound sushi-grade tuna, finely chopped
• % cup extra-virgin olive oil
• 1 tablespoon truffle oil
• 1 tablespoon finely minced shallots
• 2 teaspoons lemon zest
• juice of 1 lemon
• salt and pepper
• FOR WONTON CRISPS
• 1 package wonton skins, about 60 skins
• vegetable oil
• TO SERVE
• wasabi caviar (available from fishmongers)
• chives, finely chopped

Preparation

Step 1

In medium bowl, combine all ingredients and set aside. Cut each wanton skin into four squares. In large saute pan
over medium-high heat, add vegetable oil and fry skins in batches until crisp and golden. Remove crisps from pan, and drain on paper towel. Allow crisps to cool. Place small amount of tartare on each crisp. Garnish with caviar and chives. Serve immediately.