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.

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