Big Eye Tuna on Wonton Crisps with Papaya Daikon Relish

Total Time:
50 min
30 min
20 min

32 pieces

  • 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
  • Papaya Daikon Relish:
  • 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

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.

The wontons may be fried 1 day in advance and stored in an airtight container.

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.

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.

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.

*Wonton crisps can be made several days in advance and kept in an airtight container.

Papaya Daikon Relish:

Place all the ingredients in a bowl and mix well. Refrigerate for 30 minutes to macerate.

Yield: 1/2 cup

Prep Time: 5 minutes

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