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Tuna Tataki

For the wontons:

peanut oil for frying

24 wonton skins

Fry wonton skins in peanut oil to cover. Drain on paper towles. Sprinkle lightly with salt. Set aside.

For the Avocado Salad:

2 -3 avocados, very small dice

1 c. red onion, very small dice

1/4 c. cilantro leaves, coaresely chopped

1 small jalapeno pepper, seeds removed and minced

1 1/2 T. lime juice

salt and pepper to taste

Combine all ingredients and toss gently. Season to taste with salt and pepper. Keep chilled unti ready to assemble.

 

For the tuna:

1/2 c. grapeseed oil

4 T. chopped chives

3 T. white sesame seeds

2 T. low sodium soy sauce

1 t. wasabi

1 lb. sushi-grade tuna, cut into small dice

Mix the first five ingredients together in a mixing bowl. Add tuna and marinate 30 minutes before serving.

For the Tahini Drizzle:

1/2 c. tahini, stirred well

2/3 c. water

5 T. rice wine vinegar

3 T. low sodium soy sauce

2 T. honey

2 cloves garlic, minced

salt to taste

1/8 t. cayenne pepper

Place all ingredients in a blender. Mix well. Transfer drizzle to a squeeze bottle. Set aside.

JUST BEFORE SERVING:

Place one wonton on each of 8 plates. Top with tuna & avocado salad. Add another wonton and another layer of tuna and avocado salad. Add a third wonton. Garnish plate with tahini drizzle and toasted sesame seeds.

serves 8 (Courtesy: Capi's)

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