Ahi Tuna Tartar on Sesame Wonton Crisps

submitted by dave

Recipe courtesy MSNBC Interactive and NBC's "Today Show".
Serves 24

Sesame Wonton Crisps
12 wonton wrappers (can substitute egg roll wrappers)
2 tablespoons olive oil
3 tablespoons sesame seeds

Tuna Tartar
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. 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.


http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

--
Rec.food.recipes is moderated by Patricia D Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/