Sesame Wonton Crisps 12 wonton wrappers (can substitute egg roll wrappers) 2 tablespoons olive oil 3 tablespoons sesame seeds Tuna Tartare 6 ounces sushi-grade tuna, cut into 1/4-inch dice 2 tablespoons green onions, green parts only, finely chopped 2 tablespoons sesame seeds, toasted 2 tablespoons soy sauce 1 teaspoon sesame oil 1 teaspoon peeled and grated fresh ginger 1 clove garlic, minced 3/4 teaspoon orange zest 2 tablespoons fresh cilantro, finely chopped 1/2 teaspoon kosher salt 1 avocado, cut into 1/4-inch dice 2 teaspoons lime juice Cilantro sprigs, for garnish
Sesame Wonton Crisps: Preheat oven to 350 degrees F. 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). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack.
Tuna Tartar: Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.
Assembly: Right before ready to serve, 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.
I make this all the time to take to dinner parties and it is always a hit. Serve with store bought Melba toast which we prefer over the wonton crisps. Also add at least 1/2 tsp wasabi or more depending on how hot your guests like it. Love this dish!
Member since: Jun 19, 2011
KayCooker October 23, 2013 REVIEW:
Sushi tuna is super expensive so I was nervous about making this but it was delicious and turned out great.
Sushi Queen June 28, 2013 REVIEW:
I finally had a chance to get some good (and reasonably priced) sushi grade tuna so I jumped at the chance to make this recipe. It's so incredible! It is similar to a dish we get at a high end seafood restaurant here in Houston. The tartare mix is perfectly seasoned and I like that the wontons are baked not fried. I think the restaurant we go to fries them, so this is a little healthier I would imagine. If you can get good tuna I highly recommend this recipe!
iamfoodie September 15, 2011 REVIEW:
This is an excellent recipe. I served the ahi tartare on the sesame points (as stated in the recipe) but I took the liberty to top it off with a criss cross of spicy chili mayo sauce & finished it with green tobiko. What a beautiful presentation and crazy good flavor. Highly recommended.
Member since: Aug 29, 2010
cattiva August 29, 2010 REVIEW:
Delicious & easy! Did not use the salt, as the soy sauce has more than enough sodium. Added 1 tbs. rice vinegar and 1/2 tsp. red pepper flakes. Will be our new dish to take to parties...thank you for sharing!
Legallaura January 7, 2010 REVIEW:
This is a fantastic recipe. Made it for New Year's Eve to rave reviews. My friends and I had something like this at a wedding this past summer and had been looking for a recipe to duplicate it since then. This is it!! You won't be disappointed.
Tuna Fan! December 23, 2009 REVIEW:
My husband has made this tuna tartar 4 times as it is simply delicious! We are making it again on Christmas day as an appetizer. The homemade wontons are great with it.
krazyfish April 20, 2007 REVIEW:
This was a real hit. My friend is still craving for more.....
Guest Foodie December 22, 2005 REVIEW:
made this yesterday for a christmas party...... everyone was huddled around this dish. fantastic recipe.... was the first dish to dissapear !