Recipe courtesy of Steve McDonagh
and
Dan Smith
Recipe courtesy of Steve McDonagh
and
Dan Smith
Watch how to make this recipe.
Big Eye Tuna on Wonton Crisps with Papaya Daikon Relish
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- Level: Intermediate
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 32 pieces
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- Level: Intermediate
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 32 pieces
Ingredients
Papaya Daikon Relish:
Directions
- 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:
Yield:
Prep Time: 5 minutes
- Place all the ingredients in a bowl and mix well. Refrigerate for 30 minutes to macerate.
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