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home > recipes > appetizers > ahi tuna tartare on sesame wonton crisps
Recipe courtesy MSNBC Interactive and NBC's "Today Show". Serves 24 Sesame Wonton Crisps 12 wonton wrappers (can substitute egg roll wrappers) 2 tablespoons olive oil 3 tablespoons sesame seeds Tuna Tartare 6 ounces sushi-grade tuna, cut into 1/4-inch dice 2 tablespoons green onions, green parts only, finely chopped 2 tablespoons sesame seeds, toasted 2 tablespoons soy sauce 1 teaspoon sesame oil 1 teaspoon peeled and grated fresh ginger 1 clove garlic, minced 3/4 teaspoon orange zest 2 tablespoons cilantro, finely chopped 1/2 teaspoon kosher salt 1 avocado, cut into 1/4-inch dice 2 teaspoons lime juice Cilantro sprigs for garnish Sesame Wonton Crisps: Preheat oven to 350�F. Line a baking sheet with parchment paper. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack. Tuna Tartar: Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well. Assembly: Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.

Ahi Tuna Tartare on Sesame Wonton Crisps


average rating = 4 stars(4.25004 comments available)
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(posted December 6, 2004)

Recipe courtesy MSNBC Interactive and NBC's "Today Show".
Serves 24

Sesame Wonton Crisps
12 wonton wrappers (can substitute
egg roll wrappers)
2 tablespoons
olive oil
3 tablespoons sesame seeds

Tuna Tartare
6 ounces
sushi-grade tuna, cut into 1/4-inch dice
2 tablespoons
green onions, green parts only, finely chopped
2 tablespoons sesame seeds, toasted
2 tablespoons
soy
sauce
1 teaspoon
sesame oil
1 teaspoon peeled and grated fresh ginger
1
clove garlic, minced
3/4 teaspoon
orange zest
2 tablespoons
cilantro, finely chopped
1/2 teaspoon
kosher salt
1
avocado, cut into 1/4-inch dice
2 teaspoons
lime juice
Cilantro sprigs for garnish

Sesame Wonton Crisps: Preheat oven to 350�F.
Line a
baking sheet with parchment paper. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack.

Tuna Tartar: Mix tuna, green onions, sesame seeds, soy
sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.

Assembly: Right before ready to serve, add the
avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room
temperature for more than 1 hour.


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+4 comments


from CHARLOTTE, United States wrote:3  0

Variant on this recipe: 1. Substitute guacamole for the avocado & lime 2. top with wasabi & sour cream mixture
5 starsMarch 6, 2009


from San Francisco, CA, United States wrote:3  0

This recipe was a big hit! I didn't add the salt, used low-sodium Soy Sauce, and to save time, I used little round sesame crackers instead of making the wonton crisps. I would make these again in a heartbeat. Yum.
5 starsOctober 28, 2007


from Springfield, United States wrote:5  0

Use low-sodium soy sauce next time to cut the salty taste.
3 starsSeptember 14, 2006


from Yardley, PA, United States wrote:10  0

I thought this recipe came out very well except for two things. This doesn't seem to be enough to feed 24... perhaps 18. More importantly, it seemed too salty. I didn't even mix the salt with the tuna and other ingredients and still felt as though it was too salty. I will definitely make this one again, though -- with modifications.
4 starsAugust 13, 2006


 
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