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Gingered Ahi Tartar

 
Gingered Ahi Tartar
gingered-ahi-tartar.jpg
Gingered Ahi tuna tartar on wonton chip rounds with lemongrass aioli.
Recipe By: Chef Wayne
  • Prep20 min |
  • Total40 min |
  • Serves12 Rounds
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Ingredients

  • Aioli:
    • 1 tablespoon mayonnaise
    • 1/2 each zest and juice from one lime
    • 1 pinch salt
  • Garnish:
  • Tuna Tartar:
    • 3 ounces sashimi grade ahi tuna, diced
    • 1 teaspoon lemongrass, finely minced
    • 1 tablespoon cilantro, chopped
    • 1/2 tablespoon sesame oil
    • 1/2 each zest and juice from one lime
  • Wonton Rounds:
    • 1 small package of wonton wrappers cut into 12, 3/4 inch rounds
    • 1 each egg yolk, lightly beaten
    • 1 teaspoon black sesame seeds
    • 1 teaspoon white sesame seeds

Instructions

Wonton Rounds
Heat oven at 250F
Brush the wonton rounds with egg yolk and place on a baking sheet lined with parchment paper.  Top each round with sesame seeds.
Place the baking sheet in the oven for 15 to. 20 minutes or until golden brown.

Aioli
Mix the mayonnaise with half lime zest and juice from half lime. Add a pinch of salt.

Tuna Tartar
Mix the ahi with the remaining lime zest and lime juice.  Add the cilantro, sesame oil and lemongrass.  Add 1 teaspoon of lite soy sauce. Taste and add more soy sauce if needed.

Plate
Put the aioli in a disposable pastry bag.
Pipe a very small amount onto each wonton chip.
Spoon about 1/2 teaspoon of the ahi mixture on top of each chip.
Remove the white part of the daikon sprout and garnish each chip with the green portion of the sprout.

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