Tuesday, February 13, 2007

Tuna and Avocado Tartare on Wonton Crisps

Here's an exciting party hors d' ouvre that needs no cooking. It's so easy! All you need to do is chop,mince and stir. I've seen it to be a hit in each of my gathering and it could be a favorite on yours too.


The Wonton Crisps:
12 square wonton wrappers (each cut diagonally in half to form 2 triangles)
Olive oil (for brushing)
Sesame seeds

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon fresh lemon juice
1 1/2 tsp. wasabi paste* ( available in powder or in a tube )
3/4 tsp. sesame oil
8 oz. sushi grade, ahi tuna steak (minced)
1 medium avocado (halved, pitted, peeled, minced)
1 cup seeded cucumber (minced)
1 small shallot, finely chopped
Toasted sesame seeds
Chopped fresh chives


For crisps:

This may be prepared ahead of time and will stay crispy for hours under room temperature.

Preheat oven to 350*F. Line large baking sheet with parchment paper. Arrange wonton triangles on sheet; brush each with olive oil and sprinkle with sesame seeds. Bake until triangles are golden brown for about 9 minutes. Cool on sheet.

For tartare:

In a bowl, mix first 5 ingredients. Add tuna, avocado, cucumber, and shallot; combine gently and allow an even coating. Carefully spoon tartare with wonton crisps and place on a platter; then sprinkle with chives and serve. Good for 6-8 servings.

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