Crispy Nori Wontons With Barely Seared Tuna And Wasabi Cream Recipes
SEARED TUNA WITH LEMON-WASABI DRESSING AND HOT MUSTARD WONTON CHIPS
Provided by Robin Miller : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- Arrange wonton wrappers on prepared baking sheet and spray with cooking spray. Season the tops with salt, black pepper and mustard powder, to taste. Bake 6 minutes, until golden brown and crisp.
- Meanwhile, coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of tuna steaks with salt and black pepper. Place tuna on hot pan and sear 2 to 3 minutes per side for medium doneness.
- Meanwhile, in a small bowl, whisk together soy sauce, lemon juice, wasabi paste, and sesame oil. Transfer tuna to a serving plate and spoon dressing over top. Sprinkle the top with scallions. Serve wonton chips alongside.
AHI TUNA TARTARE WITH WASABI AIOLI
This is by far the best tuna tartare recipe I've tried. It's always a hit and a little goes a long way. It's very easy to make but looks very sophisticated. Enjoy!
Provided by Love2Cook
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 3h20m
Yield 12
Number Of Ingredients 12
Steps:
- Combine tuna, peanut oil, furikake, and wasabi powder in a bowl. Cover and refrigerate for at least 3 hours.
- Mix water and 1/2 teaspoon wasabi powder together in a medium bowl. Stir in mayonnaise, chives, and lime juice. Cover and refrigerate for at least 3 hours.
- Top tortilla chips with tuna tartare, avocado, and red onion. Drizzle wasabi aioli lightly over the top.
Nutrition Facts : Calories 259 calories, Carbohydrate 21.9 g, Cholesterol 10.8 mg, Fat 16.5 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 2.3 g, Sodium 197.7 mg, Sugar 1.1 g
TUNA POKE WITH WONTON CHIPS
Steps:
- Place a medium bowl in the refrigerator. Heat 2 to 3 inches of vegetable oil in a small saucepan to 350 degrees F. Fry the wonton wrappers in batches over medium-high heat, until golden brown and crisp, 15 to 20 seconds on each side. Remove the wonton chips with tongs or a slotted spoon and drain on a wire rack set over paper towels; sprinkle with salt. Set aside.
- Place the hot water in a small heatproof bowl, sprinkle in the seaweed and let it reconstitute, about 5 minutes. Rinse the seaweed under cold water. When cool enough to handle, squeeze out the excess water with your hands and let drain in a fine-mesh sieve.
- Meanwhile, cut the tuna into tidy 1/2-inch (12-millimeter) cubes and transfer to the chilled bowl to keep the raw fish cold. Add the seaweed, onion, sesame oil, chile flakes and soy sauce. Fold very gently with a large spoon, like you're folding egg whites, until the tuna poke is well combined.
- Top each wonton chip with about 2 tablespoons of the tuna poke. Garnish with the sesame seeds and scallions and serve right away.
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