Tuna Wonton Cups
Ingredients:
36 Chinese square wonton wrappers and grapeseed or peanut oil for brushing
Marinade:
3 tbsp. wasabi lime mustard
2 tbsp. soy sauce
2 tbsp. melted butter
2 lbs. fresh Ahi tuna or other sushi quality tuna
Black sesame seeds
Salsa:
6 fresh kiwi fruit, peeled and diced
1 medium red onion, diced fine
2 large garlic cloves, minced
2 tbsp. Worcestershire sauce
1 tbsp. rice vinegar
1/2 lime juice
4 roma tomatoes, diced rather small
1/2 cup chopped fresh cilantro
Piri-piri or other hot sauce to taste
Sea salt to taste
Fresh ground pepper to taste
Method:
1. Lightly brush both sides of the wonton wrappers with oil. Gently press into mini muffin pans making sure that the sides are pressed close to the pan in order to avoid the cases collapsing in. Bake for 5 to 7 minutes at 350 until golden brown. cool.
2. Mix the wasabi lime mustard, soy sauce and melted butter together. Cube the tuna into 1/2 inch square pieces. Toss into the marinade and let it sit chilled for at least 3 hours.
3. In a large bowl, add the kiwi, garlic, red onion, Worcestershire sauce, vinegar, lime, tomatoes, cilantro, hot sauce and sea salt and pepper. Stir lightly to combine, do not over mix or it will become mush. Set aside.
4. Heat a large non-stick pan, add a kiss of oil. Press the sesame seeds into the marinated tuna and sear quickly on both sides. Do not overcook. Fill the prepared wonton cups with the salsa, then top with the tuna. Serve hot or at room temperature.
Makes 36.
