Tuna Tartare in Crispy Wonton Cups

• Seafood

  • 1 1/2 lbs Tuna, sushi grade steaks
  • 1 Tuna tartare

• Produce

  • 1/4 cup Chives
  • 3 tbsp Cilantro
  • 1 heaping tbsp Ginger
  • 3 tsp Jalapeno
  • 1 Lime
  • 1 cup Seedless cucumber

• Condiments

  • 1 tbsp Soy sauce
  • 1 tsp Wasabi, powder

• Pasta & Grains

  • 1 Crispy wonton cups

• Baking & Spices

  • 1 Kosher salt
  • 1 tsp Kosher salt
  • 2 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 2 tsp Rice vinegar
  • 3 tbsp Sesame oil
  • 2 tbsp Vegetable or canola oil

• Bread & Baked Goods

  • 24 Wonton wrappers

Found on whatshouldimakefor.com

Description

Ingredients

• Crispy Wonton Cups
• 24 wonton wrappers
• 2 Tbsp sesame oil
• 2 Tbsp vegetable or canola oil
• Kosher salt
• *mini muffin pan
• Tuna Tartare
• 1½ lbs sushi grade tuna steaks, bloodline removed and cut into a ¼ inch dice
• 1 heaping Tbsp freshly grated ginger
• 1 tsp wasabi powder
• 3 tsp jalapeno, minced
• 1 cup seedless cucumber, cut into a ¼ inch dice
• ¼ cup chives, minced
• 3 Tbsp cilantro, minced
• 1 lime, zested and juiced
• 2 tsp rice vinegar
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• 2 Tbsp toasted sesame seeds
• 1 tsp kosher salt and a few turns of freshly grated black pepper
• *toasted sesame seeds and minced chives for garnish, optional

Directions

• Crispy Wonton Cups: Preheat oven to 375 degrees.
• Whisk the oils together and lightly brush oil on one side of each wonton wrapper with a pastry brush, covering completely. Sprinkle lightly with salt.
• Place each wonton wrapper, oiled side up, into a mini muffin cup. Gently push the wrapper in to form a cup, the edges will hang over the sides.
• Bake for 6-8 minutes or until golden brown.
• Remove from the pan and cool to room temperature.
• Tuna Tartare: Combine all the ingredients in a bowl and stir gently to combine.
• Spoon tartare into wonton cups and sprinkle with sesame seeds and minced chives to serve.