Big Eye Tuna on Wonton Crisps with Papaya Daikon Relish (Dan Smith and Steve McDonagh) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 32 |
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Ingredients:
vegetable oil |
8 wonton wrappers |
1 cup soy sauce |
1 teaspoon ground ginger |
1 tablespoon chopped cilantro leaves |
1 tablespoon chopped green onion |
1 pound ahi tuna |
papaya daikon relish, recipe follows |
1/4 cup papaya, minced |
1/4 cup daikon, minced |
2 tsp scallion, thinly sliced on the bias |
1/2 teaspoon lime juice |
1/2 teaspoon freshly grated ginger |
2 dashes fish sauce |
pinch salt |
Directions:
1. Pour vegetable oil into a medium saucepan until 1-inch deep and place the pan over medium heat. Let the oil heat for about 3 minutes. As the oil heats, cut each wonton wrapper into 4 equally square pieces. Very carefully drop the squares into the hot oil 1 at a time, working in batches of 4 at a time. The wontons will bubble up and turn golden brown very quickly. Remove them with a slotted spoon to a piece of paper towel and repeat the process until all of the wontons are fried.
2. The wontons may be fried 1 day in advance and stored in an airtight container.
3. Pour the soy sauce into a large bowl and whisk in the ground ginger, cilantro and green onion. Next, cut the tuna into 1-inch square strips and place them in the marinade. Set aside for 15 minutes.
4. Place a large heavy bottomed skillet over high heat for 3 minutes. Spray with cooking spray and immediately place the tuna strips in the pan, searing each of the 4 sides for 30 seconds only. Remove from the pan and set aside.
5. To assemble, place a small amount of the relish on a wonton crisp. Carefully slice the tuna strips into 1/4-inch pieces. Place 1 piece of tuna atop the relish and serve.
6. *Wonton crisps can be made several days in advance and kept in an airtight container.
7. Papaya Daikon Relish:
8. Place all the ingredients in a bowl and mix well. Refrigerate for 30 minutes to macerate.
9. Yield: 1/2 cup
10. Prep Time: 5 minutes
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