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Recipes
Gingered Ahi Tartar
Gingered Ahi Tartar
Gingered Ahi Tartar
Gingered Ahi tuna tartar on wonton chip rounds with lemongrass aioli.
Recipe By:
Chef Wayne
Prep
20 min
|
Total
40 min
|
Serves
12 Rounds
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Ingredients
Aioli:
1
tablespoon
mayonnaise
1/2
each
zest and juice from one lime
1
pinch
salt
Garnish:
12
each
daikon sprouts, white part of sprout removed
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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