Recipe information
Yield
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)
Need to make a substitution?
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.