My rule is that I don’t cook dinner on Friday nights. It’s my night off. So most Friday nights, we either have dinner at the Jonathan Beach Club or Bui Sushi in Malibu. Bui Sushi serves tuna nachos, which are amazingly delicious. I tried to recreate them in this tuna tartare with wonton chips recipe.
I never realized how simple tuna tartare is to make. A few Japanese ingredients are required, which can be purchased at a local Japanese market. Living in Southern California, these ingredients are easily found in a local super market.
Only use high-quality (sushi grade) tuna.
These wonton chips are baked instead of fried. Trying to save some calories here. I was really pleased how they turned out too. Crunchy and full of flavor. The cracked pepper adds a gourmet touch.
Mixing the ingredients in one bowl makes this tuna tartare a snap to make.
|Photo taken of Bui Sushi in Malibu|
Tuna tartare with wonton chips
Adapted: Simply Divine by Lisa Vanderpump
1-package wonton wrappers, square (cut into triangles) or round
Olive oil for the chips
Salt and freshly ground pepper
1 pound high-quality tuna steak, cut into ½ inch cubes
1 ripe avocado, pitted, peeled, and cut in ½ inch cubes
2-tablespoon Japanese masago fish eggs (optional)
¼ cup light mayonnaise
2-tablespoon fresh limejuice
2-tablespoon dark sesame oil
1-teaspoon La-Yu chili oil
2 teaspoons toasted sesame seeds for garnish
Sriracha hot chili sauce (aka Rooster sauce) for garnish
Heat oven to 375 degrees. Spray cookie sheet with cooking spray. Arrange the wrappers closely together on the cookie sheet. Brush the wrappers with olive oil and sprinkle with the salt and pepper. Bake approximately 6 to 8 minutes until the chips are crisp and lightly browned.
In a medium bowl, add the mayonnaise, limejuice, sesame oil, chili oil, and masago whisking until blended. Add the tuna and avocado and gently fold together.
For serving, place a small portion onto plates and garnish with sesame seeds and Sriracha hot chili sauce. Serve with the wonton chips.