Ingredients
Crispy Wonton Cups
- 24 wonton wrappers
- 2 tablespoons sesame oil
- 2 tablespoons vegetable or canola oil
- Kosher salt
- *Mini muffin pan
Tuna Tartar
- 1 1/2 pounds sushi grade tuna bloodline removed and cut into a 1/4 inch dice
- 1 tablespoon heaping freshly grated ginger
- 1 teaspoon wasabi powder
- 3 teaspoons jalapeno minced
- 1 cup seedless cucumber cut into a 1/4 inch dice
- 1/4 cup chives minced
- 3 tablespoons cilantro minced
- 1 lime zested and juiced
- 2 teaspoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons toasted sesame seeds
- 1 teaspoon kosher salt and a few turns of freshly grated black pepper
- Toasted sesame seeds and minced chives for garnish optional
Instructions
Crispy Wonton Cups
- Preheat oven to 375 degrees.
- Whisk the oils together and lightly brush oil on one side of each wonton wrapper with a pastry brush, covering completely. Sprinkle lightly with salt.
- Place each wonton wrapper, oiled side up, into a mini muffin cup. Gently push the wrapper in to form a cup, the edges will hang over the sides.
- Bake for 6-8 minutes or until golden brown.
- Remove from the pan and cool to room temperature.
Tuna Tartare
- Combine all the ingredients in a bowl and stir gently to combine.
- Spoon tartare into wonton cups and sprinkle with sesame seeds and minced chives to serve.