Ahi Tuna Wonton Crisps Recipe


Nutrition

Cal/Serving: 152
Daily Value: 8%
Servings: 12

Low-Carb
Sugar-Conscious, Dairy-Free
Fat13g19%
Saturated1g4%
Trans0g0%
Carbs4g1%
Fiber0g1%
Sugars0g0%
Protein6g11%
Cholesterol10mg3%
Sodium399mg17%
Calcium9mg1%
Magnesium11mg3%
Potassium130mg4%
Iron1mg3%
Zinc0mg1%
Vitamin A61IU1%
Vitamin C1mg2%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg3%
Niacin (B3)4mg20%
Vitamin B60mg9%
Folic Acid (B9)6µg2%
Vitamin B120µg7%
Vitamin D0µg0%
Vitamin E1mg6%
Vitamin K5µg6%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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The Spot Gourmet

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. 

INGREDIENTS

  • 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

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.

Recipe Details

Servings: 12

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