Ahi Tuna Wonton Crisps

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.