Ahi Tuna Won Tons with Harissa Sauce
The crispy won-tons, fried earlier in the day make a delicious base for a spicy appetizer. Choose top grade ahi and you won’t be disappointed. If you are reluctant to offer raw fish, you could sear the ahi before dicing it.
- Yield: 40 bite-sized appetizers (10-15 Servings)
- Cuisine: Chinese
- Course: Appetizer
Ingredients
- 1 pound Ahi tuna (yellowtail), sashimi grade
- 1/2 cup mayonnaise
- 1 tablespoon freshly squeezed lime juice
- sea salt , to taste
- 1 tablespoon prepared harissa, Harissa is a spicy North African combination of peppers available at specialty shops or online
- 10 wonton wrappers, 3 inches by 3 1/2 inches
- safflower or other frying oil
- 1/2 cup microgreens, baby arugula, chervil, or peppercress
- sesame seeds
Directions
- Finely dice the tuna and set aside. In a large bowl, mix together the mayonnaise, lime juice, salt, and harissa, tomatoes and spices. Cover and refrigerate until ready to serve.
- Cut the won-ton wrappers into 4 equal squares.
- In a Dutch oven, over medium high heat, heat 2 inches of oil. When it is hot, add the won-ton squares a few at a time, not crowding them. As they turn golden, 30 to 40 seconds, using tongs, remove them to a platter or baking sheet lined with paper towels. Repeat until all are cooked, reducing the heat if they are browning too quickly.
- When ready to serve, place a few micro greens on each wonton piece, top each with a teaspoon of the minced ahi, sprinkle with sesame seeds, and finish with a dollop of the sauce.
