- Chez Panisse opens (1971)
Ahi Tuna Wonton Crisps
The Spot Gourmet
- 8 wonton wrappers, cut into 4 squares
- Canola oil, for frying
- 1/4 Cup soy sauce
- 2 Tablespoons sesame oil
- 2 Tablespoons Worcestershire sauce
- 1 Teaspoon sambal
- 1/2 Pound ahi, sashimi grade A, cut into 1/8-inch dice
- 2 Tablespoons wasabi powder
- 1 Tablespoon hot water
- 1/4 Cup mayo
- Chopped chives or cilantro, for garnish
The best thing about this recipe, is that your guests will enjoy sushi-grade tuna without any extra costs to you. It calls for the tuna to be diced up into 1/8-inch cubes, so ½ pound of quality tuna goes a long way.
Heat 1 inch of oil to 350 degrees in a large skillet and fry the wontons for 1-2 minutes until just a light golden brown
Set on a paper towel to drain the grease off. Once cooled store in an airtight container. This can be done 5 days in advance. Wontons will hold for about 1 week.
In a small bowl, mix together the soy sauce, oil, Worcestershire sauce, and sambal to make the tartare marinade. Toss the tuna in the marinade and refrigerate. In a separate bowl, mix together the hot water and wasabi powder to make a paste. Then add 1/4 cup of mayo to the paste and whisk together until all the lumps are out and the aioli is nice and smooth. This can be done 3 days in advance.
Lay out the wontons in a row on a cutting board. Put the wasabi aioli in a Ziploc bag and make the tiniest hole with a scissors at the tip of the bag for squeezing (this is a makeshift piping bag). Squirt a nice dab of aioli in the middle of each wonton. Take the ahi tartare from the fridge and put a healthy teaspoon of ahi on each wonton. Sprinkle with some chopped chives or a sprig of cilantro and serve.