Ingredients:
Sesame Wonton Crisps:
- 12 wonton wrappers, each cut diagonally in half to form 2 triangles
- Olive oil
- 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
- 8oz. sushi-quality ahi tuna steak, cut into 1/3-inch cubes
- 1 medium avocado, halved, pitted, peeled and 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
*Wasabi paste can be found in tubes in Asian foods section or freshly made in the sushi section of most supermarkets.
Directions:
For Crisps:
Preheat oven to 350 F. Lined 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 temperate.
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. Surround with crisps.