Serve a chilled crisp California Chardonnay throughout the meal.
Recipe information
Yield
Makes 8 servings
Ingredients
Crisps
12 wonton wrappers, each cut diagonally in half to form 2 triangles
Olive oil (for brushing)
Sesame seeds
Tartare
2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons wasabi paste*
3/4 teaspoon Asian sesame oil
8 ounces sushi-quality ahi tuna steak, cut into 1/3-inch cubes
1 medium avocado, halved, pitted, peeled, cut into 1/3-inch cubes
1 cup 1/3-inch cubes seeded English hothouse cucumber
1 green onion, finely chopped
Toasted sesame seeds
Chopped fresh chives
California caviar (preferably ginger-flavored whitefish roe)
*Wasabi paste (horseradish paste) can be found in tubes in the Asian foods section or freshly made in the sushi section of most supermarkets.
Preparation
For crisps:
Step 1
Preheat oven to 350°F. Line large rimmed 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, about 9 minutes. Cool on sheet. Do ahead Can be made 8 hours ahead. Let stand at room temperature.
For tartare:
Step 2
Whisk first 5 ingredients in medium bowl to blend. Add tuna, avocado, cucumber, and green onion; stir gently to coat. Spoon tartare into bowl; sprinkle with sesame seeds and chives and place on platter. Spoon caviar into small bowl and place alongside. Surround with crisps.
