Tuna Tartar with Toasted Sesame Oil

A great appetizer to serve at a dinner party that can be made ahead and placed in the fridge until ready to serve. Presentation is key and individual plated servings are not only impressive, but allows guests to make their own individual mini towers based on their tastes! Also try my other Tuna Tartar recipes –Tuna Tartar Asian Style and Tuna Tartar Ceviche Style.

Ingredients

Wontons
48 wonton wrappers cut into circles using a round cookie cutter or small glass
Non-stick cooking spray
Cucumber
1 cucumber peeled and finely diced
1/4 cup of rice wine vinegar
Dash of Kosher salt
tuna tartar
8 oz. of sushi grade tuna
2 tablespoons of finely sliced green onions
2 tablespoons of soy sesame seeds or toasted sesame seeds
3 tablespoons of soy sauce
3 tablespoons of toasted sesame oil
1 teaspoon of ginger paste
Garnish
1 cup Wasabi Mayonnaise or purchased kind
2 tablespoon of water
8 cilantro leaves – 1 for each shot glass

Technique

Make Wasabi Mayonnaise and refrigerate until ready or use or use purchased kind.  Take cut wonton wrappers and place on non-stick cookie sheets sprayed with non-stick cooking spray. Then spray both sides of wontons with non-stick spray. Place in a preheated oven at 375 degrees for 7-8 minutes or until golden brown. Remove and set aside for plating. Combine cucumbers, rice wine and dash of kosher salt in small mixing bowl. Mix and refrigerate. Rinse tuna thoroughly and let drain. Dice tuna into very small pieces about 1/4″ dice or less. Combine tuna, green onions, sesame seeds, soy sauce, toasted sesame oil and ginger paste in a medium mixing bowl. Gently mix then refrigerate for at least an hour. Mix wasabi mayonnaise with water. Pour mixture into a shot glass or sake glass and garnish with a cilantro leaf. Plate and serve immediately to prevent wontons from getting soggy. Serve wasabi mayonnaise on the side. Makes 8 dishes as shown.

Suggested Beverage

Try sake, a Japanese plum wine, Tsingtao, Sapporo or Asahi.

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