Hawaiian Bigeye Tuna Tower with Sesame Wonton Crisps

• Seafood

  • 1 cup Bigeye tuna

• Produce

  • 1 Avocado
  • 1 1/2 tsp Chives
  • 1 tsp Cilantro
  • 1/2 cup Cucumber
  • 1/2 tsp Ginger
  • 1/2 cup Mango
  • 1/2 cup Microgreens

• Refrigerated

  • 2 Egg whites

• Condiments

  • 1/4 cup Mayonnaise
  • 1 tsp Soy sauce
  • 12 1/2 tsp Sriracha
  • 2 tbsp Wasabi

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/4 cup Black sesame seeds
  • 1 Kosher salt
  • 1/4 cup Sesame seeds, white

• Oils & Vinegars

  • 1 1/2 tsp Rice wine vinegar
  • 1/2 tsp Sesame oil
  • 1 Vegetable oil spray

• Bread & Baked Goods

  • 10 Wonton wrappers

• Liquids

  • 1 tsp Water

• Other

  • togarashi (as needed (optional

Found on jessicagavin.com

Description

Directions

• Place oven racks in the center of the oven and preheat oven to 375°F. Line two baking sheet trays with parchment paper, set aside.
• In a small bowl combine white and black sesame seeds, set aside.
• Cut 10 wontons in half to create triangle shapes. Place the triangles on the baking sheets, about 1 to 2 inches apart. Lightly spray the wontons with vegetable oil and then flip over. Lightly brush the top side of the wontons with egg whites. Season with a little bit of salt, pepper, togarashi and sesame seeds to coat the surface of each wonton evenly. Bake one sheet at a time, 8 to 9 minutes, rotating halfway through. Wontons are ready when crispy and golden brown in color. Cool on the sheet until ready to use. Bake and cool the next tray same as directed for the first batch. Store in an airtight container for up to 3 days.
• In a medium sized bowl combine diced cucumber, mango, and cilantro. Cover and place in refrigerator.
• In a separate medium sized bowl add diced tuna, sesame oil, sriracha, soy sauce, ginger, chives and rice wine vinegar. Cover and place in refrigerator.
• In a small bowl combine sriracha and mayonnaise or yogurt. Set aside.
• In a small bowl combine wasabi, mayonnaise or yogurt, and water. Set aside.
• In a 3-inch round ring mold (4 inches tall), placed in the center of a plate begin to build the tower layers. Add 6 tablespoons of the cucumber mango layer. Lightly press down with the back of a spoon to create an even and compact layer. Add 6 tablespoons bigeye tuna on top of the cucumber mango layer. Lightly press down to make a compact layer. This should yield about a 2 ½ inch high tower. Transfer plate with the tower to the freezer to allow the layer to set for about 15 to 20 minutes, this will help the tower stay together better. Do not leave in the freezer longer than 20 minutes. Transfer to the refrigerator if not eating right away, tower can be made up to 3 hours ahead of time when refrigerated. Make a second tower is desired, repeating the same steps.
• Before unmolding, if you see any liquid seep from the bottom of the mold (from the cucumber layer), use a paper towel to soak up and clean.
• While the tower is still in the mold, place half of the thinly sliced avocado on top of the tuna. Slowly remove the mold, then add the microgreen on top. Decorate plate with some sriracha and wasabi sauce as desired.
• Serve with crispy wonton crisps, enjoy!

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