Spicy Ahi Tuna Tartare on Wonton Chips
by Katie Chin, Tastemaker in Residence
Has Spring finally sprung? While it’s been warmer in Los Angeles, I know some peeps are still dealing with snow! Yikes! This appetizer always makes me feel light and springy. It’s also easy to handle one of these babies while holding a glass of bubbly in your other hand. The crispness of the wonton chip along with the tender and fresh coolness of the ahi tuna are a dynamic duo and instant crowd pleaser! This couldn’t be easier to make and it’s super fast. Plus, a little tuna goes a long way.
10 wonton wrappers, cut into quarters
oil for frying
1 Tbsp mayonnaise
3/4 teaspoon soy sauce
1 tsp toasted sesame oil
1/2 tsp sriracha (Asian chili sauce)
8 ounces sushi grade ahi tuna, cut into 1/4-inch dice
toasted sesame seeds
Heat oil in a deep skillet or wok to 375 degrees. Fry wonton skins until golden brown. Drain on a paper towel lined baking sheet
Whisk together the mayonnaise, soy sauce, sesame oil and srircha sauce. Add the tuna and toss to coat.
Spoon tuna onto wonton crisps and garnish with toasted sesame seeds.