Total time: 15 minutes | Serves 1
Note: Adapted from 14K at the Crowne Plaza in Washington, D.C. Wasabi tobiko (flying fish roe) is available at many Japanese markets, as well as at select gourmet and cooking supply stores. To fry the wonton skins, cut each square skin in half on the bias to make a triangle and deep-fry in 350-degree oil until puffed and crisped, 30 seconds to 1 minute.
- 3 ounces sushi-grade tuna, cut into a very small dice
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon olive oil
- 1 teaspoon minced shallot
- 1 teaspoon minced chives
- 1 teaspoon Dijon mustard
- Juice from 1/2 cold lime
- 1 teaspoon chile oil
- 1 teaspoon wasabi tobiko
- Pinch black sesame seeds
- Fried wonton skins, for serving
Step 1In a small bowl, toss the diced tuna with the sesame oil, soy sauce, olive oil, shallot, chives, Dijon mustard and lime juice. In a frozen martini glass, place the teaspoon of chile oil. Spoon the tartare into the glass and garnish with the tobiko and black sesame seeds. Serve immediately alongside the fried wontons.
237 calories; 22 grams protein; 4 grams carbohydrates; 0 fiber; 14 grams fat; 2 grams saturated fat; 49 mg cholesterol; 1 gram sugar; 500 mg sodium.
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