Ahi Tuna Tartare on Sesame Wonton Crisps
Sesame Wonton Crisps
12 wonton wrappers (or substitute egg roll wrappers)
2 tablespoons olive oil
3 tablespoons sesame seeds
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 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° 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.
Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl.
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.
It is important that the tuna is not left at room temperature for more than 1 hour.