Ingredients For the crisps:
12 wonton wrappers ( I used the Nasoya kind from Whole foods), cut diagonally
vegetable oil (or some other kind of oil, just to brush the pan with
For the ahi tuna & sauce:
Sashimi Grade Ahi Tuna, diced. The “sashimi” grade part of this is extremely important since you won’t be cooking the fish.
1 tsp oil (again, the original recipe called for sesame, but I substituted some spicy garlic oil I had laying around)
one diced shallot
3 tbsp soy sauce
1 Tsp chile pepper flakes
1 tsp grated ginger
Juice from 1/2 of a lime
Directions
1) Preheat oven to 425 degrees
2) Place wonton wrappers on lightly greased cookie sheet, brush with a little oil on top
3) place in oven, watch them like a hawk they burn FAST. Probably don’t need to be in for more than a couple of minutes. Set aside to cool
4) whisk shallots, soy sauce,oil, chile pepper, grated ginger and lime juice in bowl
5) Toss tuna cubes in dressing
6) Scoop on top of wontons
Side note: If you want to make the salad I made that’s in the middle of the photo, it is just some yellow tomatoes and diced Persian cucumbers, tossed in with the remainder of the dressing.
looks delicious! i can’t wait to come home if only to cook again. my clseost friends will confirm that seared tuna is my raison d’etre.try a similar, but oh so different, sauce as a dip or drizzle using smashed raspberries, red wine (syrah or a sweeter cab goes well), minced scotch bonnet balanced with brown sugar, and a dash of worchestershire reduced over flame. strain the sauce and let it cool to room temp.keep amusing our collective bouches with your culinary exploits!mjs
That sounds delicious, I might have to try that the next time I have tuna 🙂