Recipe courtesy of Steve McDonagh and Dan Smith

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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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


  1. 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.
  2. The wontons may be fried 1 day in advance and stored in an airtight container.
  3. 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.
  4. 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.
  5. 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.
  6. *Wonton crisps can be made several days in advance and kept in an airtight container.

Papaya Daikon Relish:

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

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