Seared Tuna on Wonton Crackers with Wasabi Avocado Mousse

This is a guest post by Clarissa Monét, who made this for me last week. Thanks, Clarissa! -J

This recipe is super simple, yet über comforting and satisfying. Fresh ingredients and a knack for what tastes good are all one needs to make this appetizer delicious!

This recipe gives directions for appetizers, but one may simply modify the heating & cooling times to reflect the amount of food you are cooking, also for how you choose to present the appetizer/dish.

The first step is to marinate the tuna in a mixture of:
Soy sauce
Rice wine and Honey (or Mirin)
White Onion (Spanish, preferably)
Garlic
Red Chili Flakes
Ginger
Lime Juice
Touch of Salt

Combine all of the ingredients. (When in the kitchen, I don’t measure, so this recipe is rather subjective and reflects the taste of the chef!). Cut the tuna into 1×1 inch logs, place in a storage bag, cover with the marinade, and refrigerate. (You can cut the tuna in however many inches you choose, but be sure to cut it into equal square dimensions.) Allow the tuna to marinate for at least 2 hours.

About 1 hour and 15 mins before serving, preheat a heavy pan. Remove tuna from storage bag and damp dry. Add a touch of olive oil to the scorching hot pan and sear the tuna for about 30 secs per side. (Sear longer if you prefer less rare tuna.)

Allow the tuna to rest and cool to room temperature. Slice tuna into _ inch pieces, cover, and place back in the fridge.

About 20 mins before serving, begin heating oil to 350˚ in order to deep fry the wontons. (There are many ways to deep fry, but be sure to research how to deep frying properly!)

About 10 mins before serving, make the avocado wasabi mousse:
Ripe Avocados
Wasabi Paste
Chilled Lime Juice
Salt
Touch of Honey

Whip together all of the ingredients until smooth, place in a storage bag, and then place in the fridge.

Cut the wontons into four equal parts and fry.

Just after the wontons have cooled down: top with a little mousse (slice the tip off of the bottom of the storage bag and squeeze!), a piece of the tuna, and if you have it around, dress some micro greens, pea shoots, or any small greens of your choice (that will not hinder the taste), in a little of the tuna marinade, then place a few on the very top.

And there you have it!

Serve alongside Chinese watercress, baby bok choy, or any delicious bitter green you prefer and rice to make it a meal!

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