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Post by Mnemosyne on May 22, 2007 20:37:10 GMT 1
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)
For crisps: Preheat oven to 175°C. 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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