Ahi Tuna Tartare With Avocado Crispy Shallots Soy Sesame Dressing Recipes

TUNA AND AVOCADO TARTARE WITH CALIFORNIA CAVIAR ON SESAME WONTON CRISPS

Tuna and Avocado Tartare with California Caviar on Sesame Wonton Crisps image

Categories Citrus Herb Onion Appetizer Bake Tuna Avocado Cucumber Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free

Yield Makes 8 servings

Number Of Ingredients 18

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.

Steps:

For crisps:
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:
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.

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