Tuna Tartare with Lemongrass on Crispy Wontons
Recently I’ve had an amazing opportunity to teach a cooking master class in the heart of San Francisco. It was my first teaching experience, and I felt incredibly excited, but at the same time overwhelmed with all the preparation and planning. I definitely stepped out of my comfort zone to give this class. At first, the whole idea of showing other people how to dice, julienne, and brunoise gave me and anxiety. However, the more I though it through, the more excited I got. Because I realized that only giving myself a real challenge I’ll be able to get a different experience and learn something new. The whole event went great. Everybody was happy, relaxed, and completely stuffed at the end of the class. This is my ultimate definition of success =)
The theme of the masterclass was Asian fusion with a healthy twist. So we cooked a lot of Shrimp Spring rolls with different sauces, Vegan Tapioca Mango pudding, and of course Tuna Tartare with Lemongrass on Crispy Wontons. I’m planning to share all the recipes, along with photos and today we’re starting with the tartare.
To make Tuna Tartare you need only a few basic, but very quality, ingredients and a sharp knife. As you may guess the key to a delicious tartare is the best piece of tuna you can find. That’s why, when searching for a good fish go to your local fish store or 99 Ranch and ask them for a Sushi grade frozen tuna and you won’t be disappointed.
When making tuna tartar, it’s important to follow your taste buds. Just taste it and adjust the seasoning as you like. In this recipe, I used some finely chopped lemongrass, lime zest, and Thai chili to add vibrant notes and a bit of a spicy kick. However, feel free to experiment and add your favorite herbs and spices. But try to keep it simple. You still want tuna to be the main flavor in this dish.
- fresh wonton wrappers - 10
- cooking spray
- smoked paprika - 1 teaspoon
- coarse sea salt - 1 teaspoon
- sushi-grade tuna - 1 pound
- minced Thai chili pepper - 1 teaspoon
- minced lemongrass - 1 teaspoon, while part only
- grated lime zest - 1/2 teaspoons
- chive - 1 tablespoon, finely chopped
- lime juice - to taste
- salt - to taste
- refined olive oil - 3 tablespoons
- ripe avocado - 1, peeled and sliced
- sesame seeds - 1 tablespoon
- cilantro leaves - 1/4 cup, to taste
- Preheat oven to 400ºF.
- Cut each wonton square into two smaller triangles.
- Arrange the wonton triangles on a foil-lined baking sheet in a single layer making sure they don't touch.
- Spray them lightly with cooking spray, sprinkle with sea salt and smoked paprika.
- Bake for 5-6 minutes or until crispy and golden brown. Set aside.
- Using a very sharp knife, cut the tuna into 1/8-inch dice.
- In a large bowl, combine the tuna with minced chili, lemongrass, lime zest and chive.
- Drizzle with olive oil and a few drops of lime juice. Season to taste with salt and mix well.
- Place avocado slices on wonton chips and top with tuna tartare.
- Sprinkle with cilantro and sesame seeds, and serve immediately.