The only raw fish I’ll eat is ahi tuna. It’s cause my tastebuds aren’t refined to appreciate all those other fishes. Please try out this recipe cause it’s really that good. If not, more for me…although that didn’t really make sense. Sorry. Anyway, I’ll usually make this for a catering gig cause my clients always go crazy for it.
* 12 servings
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon olive oil
1 teaspoon black sesame seeds
1 tablespoon unseasoned rice vinegar
1 tablespoon lime juice
1 ½ teaspoons wasabi paste
½ teaspoon sea salt
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced
2 tablespoons green onion, finely chopped
2 tablespoons cilantro , finely chopped
1 tablespoon shallot, finely chopped
1 each avocado, cut into 1/4-inch dice
1 cup English hothouse cucumber, seeded and cut into 1/4-inch dice
8 ounces sushi-grade tuna, cut into 1/4-inch dice
20 each wonton wrappers
½ cup vegetable oil
1. Mix first 15 ingredients together to blend.
2. Gently toss in cucumber, tuna, and avocado to combine.
3. Re-season with sea salt if necessary.
4. For the wonton chips, cut each wrapper diagonally to form two triangles.
5. Heat the oil until hot and fry each chip until it turns into a light golden color. Drain on paper towels and serve with the tuna tartare.