Sushi grade tuna has a wonderful fresh robustÂ flavor and it is very versatile in that it can be eaten raw or cooked to rare.Â I have several different appetizers that includes this ingredient. See Tuna Tartar Ceviche Style and Tuna Tartar with Toasted Sesame Oil. I call this Asian style, my friend from China calls it a melting pot of Asia, America and Mexico!Â Serve as an appetizer or a meal.Â My husband and I have had this as a meal several times because it is very addictive!
16 wonton wrappers
Non-stick cooking spray
3 tablespoons soy sauce
3 tablespoon unseasoned rice wine vinegar
3 teaspoons sugar
2 teaspoons sesame oil
3/4 lb. sushi-grade tuna, cut into 1/4 â€ dice or smaller, (about 2 cups)
2 avocados cut into 1/4â€ dice or smaller see How to Cut an Avocado if needed
3 tablespoons green onions finely diced, green and white parts
1/2 cup Wasabi Mayonnaise homemade or purchased
1 tablespoon wasabi sesame seeds or toasted sesame seeds for garnish
Make Wasabi Mayonnaise if using the homemade kind and refrigerate.Â Spray a baking sheet with non-stick cooking spray. Spray both sides of the wonton wrappers with the cooking spray and bake in a preheated oven at 400 degrees for about 5 minutes or until golden, turn half way through cooking process. Check often to make sure they donâ€™t burn. Remove from oven and let cool.
In a small bowl, whisk the soy sauce, rice wine vinegar, sugar and sesame oil together and set aside. In a medium bowl add the tuna, avocado and onions. Gently fold in the dressing. This part cannot be made ahead of time and should be served immediately.
For assembly smear the wasabi mayonnaise over a wonton crisp, spoon a generous portion of the tuna mixture on the crisp. Add another wonton crisp, smear with wasabi mayonnaise, spoon a generous portion of the tuna mixture on the crisp, top with another wonton crisp and garnish with wasabi mayonnaise and sesame seeds.
A plum wine is perfect try Hauteur plum wine or your favorite brand or tryÂ Tsingtao, AsahiÂ or Sapporo.
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