Ahi Tuna Wonton Crisps

Ahi Tuna Wonton Crisps
Staff Writer
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. 

12
Servings
204
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
22g
31%
Sugar
1g
1%
Saturated Fat
18g
75%
Carbohydrate, by difference
3g
2%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
7mg
1%
Choline, total
1mg
0%
Folate, total
2µg
1%
Magnesium, Mg
4mg
1%
Phosphorus, P
11mg
2%
Sodium, Na
371mg
25%
Water
10g
0%

Tuna Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Tuna Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Tuna Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.