Jun 142014
 

I love raw tuna….seared is fine too, but I always try to not cook it too much.  This dish works well as an appetizer or meal for 4 people.  Make sure that you buy good quality tuna. The buttery texture of the tuna and avocado with the crunchiness of the wonton and zesty lime flavor is delicious.

Tuna Wonton

For the baked wontons:
1 dozen wonton wrappers
Olive oil Sea salt

For the tartare:
1 lb. sushi grade tuna
1/4 cup extra virgin olive oil
Zest of 1 lime
Juice of 1 lime (about 1/4 cup)
1/2 tsp. wasabi powder
1/2 Tbsp. soy sauce
1/2 tsp. Tabasco sauce
1/2 tsp. sea salt
1/2 tsp. fresh ground pepper
1/3 cup sliced scallions (white and green parts), minced
1 Tbsp. seeded jalapeno, minced
1 ripe avocado
1/2 Tbsp. toasted sesame seeds (optional)

Preheat the oven to 350 degrees.  Line a baking sheet with foil.  Halve wonton wrappers diagonally into triangles and place on sheet close together, but not touching. Brush the tops with olive oil, sprinkle with salt, and bake 8-10 min or until golden brown. Keep a close eye to make sure they don’t burn. Set aside.

Cut the tuna into 1/4-inch dice and place it in a large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, Tabasco sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocado in half, remove the seed and peel.  Cut the avocado into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using. Allow the mixture to sit in the refrigerator for up to 1 hour if you prefer the tuna to cook slightly in the marinade or skip ahead to the next step.  Scoop a heaping tablespoon onto each wonton and serve immediately.

Slightly adapted from Ina Garten