Ahi Tuna Wonton Crisps

Ingredients

  • 8 s  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. 

Directions

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.

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