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Tuna and Avocado Tartare with California Caviar on Sesame Wonton Crisps
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| yield: Makes 8 servings Serve a chilled crisp California Chardonnay throughout the meal. ingredients | |
| Crisps | |
| 12 | wonton wrappers, each cut diagonally in half to form 2 triangles |
| Olive oil, (for brushing) | |
| 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 |
| 8 ounces | sushi-quality ahi tuna steak, cut into 1/3-inch cubes |
| 1 medium | avocado, halved, pitted, peeled, 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 | |
California caviar (preferably ginger-flavored whitefish roe)
*Wasabi paste (horseradish paste) can be found in tubes in the Asian foods section or freshly made in the sushi section of most supermarkets.
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preparation
For 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 on sheet. Do ahead Can be made 8 hours ahead. Let stand at room temperature.
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. Spoon caviar into small bowl and place alongside. Surround with crisps.
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