Tuna and Avocado Tartare with Wonton Crisps

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Tuna and Avocado Tartare 

with Wonton Crisps

I came across this recipe a while ago and it has been on the “to do” list for far too long. Consider I have now had it, and it’s completely amazing, I cannot believe I waited this long.  The most challenging part of this recipe is to find sushi-quality tuna, but I found a great solution. Whole Foods sells “fresh-frozen” pieces of tuna with very simple defrosting instructions.  It was very easy and fresh fish.

The other parts of this dish that made it so good were the crispness of cucumber, the creaminess of the avocado, and the flavor of the dressing. (my produce was organic from Backyard Produce.)
This dish is restaurant quality, but easy enough for a weeknight. Five Stars!
Close-up of the Tuna! Yummmmm!

(Oh, and Alex LOVED it!)

Tuna Tartare Ingredients: 
·         2 tablespoons soy sauce

·         1 tablespoon rice vinegar
·         1 tablespoon fresh lemon juice
·         3/4 teaspoon sesame oil
·         8 ounces sushi-quality ahi tuna steak, cut into 1/3-inch cubes
·         2 medium avocados, halved, pitted, peeled, cut into 1/3-inch cubes
·         1 cup 1/3-inch cubes seeded English hothouse cucumber
·         Sesame seeds
·         Chopped fresh chives
Crisp Ingredients:
·         12 wonton wrappers, each cut diagonally in half to form 2 triangles
·         Olive oil (for brushing)
·         Sesame seeds

Directions for Sesame Crisps:

Preheat oven to 350°F. Line 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.  Let stand at room temperature.

Directions for Tuna Tartare:

Whisk soy sauce, rice vinegar, lemon juice, and sesame oil,  in medium bowl to blend.


Add tuna, avocado, cucumber, and chives; 

stir gently to coat.
Sprinkle with sesame seeds and place on platter. Surround with crisps.

Bon Appétit  | October 2006

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