Ahi Tuna Tartar on Wonton Crisps

By zboni

Ingredients

• 12 Wonton wrappers (can substitute egg roll wrappers)
• 2 Tbsp, Olive Oil
• 6 oz. sushi-grade tuna, cut into 1/4" dice
• 2 Tbsp. green onion, green parts only, finely chopped
• 2 Tbsp. sesame seeds, toasted
• 2 Tbsp. soy sauce
• 1 tsp. sesame oil
• 1 tsp. peeled and grated fresh ginger
• 1 garlic clove, minced
• 3/4 tsp. orange zest
• 2 Tbsp. cilantro, finely chopped
• 1/2 tsp. Kosher salt
• 1 avocado, cut into 1/4" dice
• 2 tsp. lime juice
• Cilantro springs for garnish

Details

Servings 24

Preparation

Step 1

Wonton Crisps:

Preheat oven to 350. Line a baking sheet with parchment paper. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side, or brush lightly. Bake until golden, about 6 minutes. (Can burn easily, so watch carefully) Let cool. (Alternatively, if you want cups, put the oiled whole wrapper in mini muffin tins). Remove triangles from the pan and let cool on a cooling rack.


Tuna Tartar:

In a medium bowl, mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt. Mix well

Right before serving, add the avocado and lime juice. (Do not mix in advance) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro.

Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.