FOOD + ENTERTAINING
TUNA TARTARE IN CRISPY WONTON CUPS
Makes 24 servings
For a more simple presentation, you can also serve bite-sized portions of the tuna tartare
with a pre-made sesame dressing, as shown.
1 ½ pounds sushi grade tuna, bloodline
removed and cut into a ¼-inch dice
1 tablespoon freshly grated ginger
1 teaspoon wasabi powder
3 teaspoons jalapeno, minced
1 cup seedless cucumber, cut into
¼-inch dice
¼ cup chives, minced
3 tablespoons cilantro, minced
1 lime, zested and juiced
2 teaspoons rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds
1 teaspoon kosher salt and a few turns
of freshly ground black pepper
Crispy Wonton Cups (see recipe in box)
Toasted sesame seeds and minced
chives for garnish (optional)
Combine all the ingredients in a bowl
and stir gently to combine.
CRISPY WONTON CUPS
24 wonton wrappers
2 tablespoons sesame oil
2 tablespoons vegetable or canola oil
Kosher salt
Preheat oven to 375 degrees. Lightly
grease a mini muffin tin.
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 the prepared muffin tin. Gently push
each 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.
To assemble:
Spoon tartare into cooled wonton cups.
Top with sesame seeds and minced
chives to serve.
Recipe from What Should I Make For…
SPRING 2019
55