Best 4 Crispy Nori Wontons With Barely Seared Tuna And Wasabi Cream Recipes

CRISPY WONTON CUPS WITH TUNA SALAD

Steps:

• Preheat the oven to 375 degrees F. Coat a 12-cup mini muffin tin with nonstick cooking spray.
• Place 1 wonton wrapper into each cup. Press the wontons into the cups with your fingers and spray each wrapper with cooking spray. Bake until they are golden brown, 5 to 6 minutes. Remove from the oven and let cool.
• Slice 1/2-inch thick slice from the onion and cut into thirds (reserve the remaining onion for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette and the Online Round 2 Recipe Ham and Cheese Breakfast Burrito). Into the bowl of a mini food processor, add the onion, ginger, brown mustard, red wine vinegar, crushed red pepper, canola oil, salt, and pepper, and pulse until combined. (If you do not have a mini food processor, finely chop the onion and ginger and whisk together with mustard, vinegar, oil and red pepper flakes.) Place into a bowl with the tuna. Thinly slice 1/2 cup of the snow peas (reserve remaining 1 cup snow peas for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and stir to combine.
• Fill each wonton cup with the tuna salad, transfer to a serving platter, and serve immediately.

CRISPY NORI WONTONS WITH BARELY SEARED TUNA AND WASABI CREAM

Steps:

• to make the wasabi cream: In a small bowl, combine mayonnaise, lime juice and wasabi. Taste and add more wasabi or lime juice if necessary. (Can be prepared one day ahead, cover, chill) To make crispy nori wontons: Using a pastry brush, bruch centerof each wonton rectangle with egg white and top with a nori square. Heat oil in a deep, heavy bottomed pot to 374 degrees. Working in small batches, gently place nori wontons into oil and fry for about 30 seconds, until wontons are golden and noris form shallow pockets. Remove nori wontons from oil with slotted spoon. Drain on paper towels. Repeat until all wontons are fried. If preparing ahead, store in airtight container for up to 1 day. To prepare tuna: in a medium bowl, combine diced tuna with scallions, soy sauce, vermouth, ginger root, garlic and salt. In nonstick skillet set over high heat, heat 1 T oil until it just begins to smoke. pour tuna mixture into oil and quickly toss with spatula for about 30 seconds, until tuna is lightly cooked and shows a deep caramel color in some spots but is still pink in others. To assemble individual crisps, check nori wontons first. If they are limp, place on a baking sheet, bake at 400F for a few minutes and let cool. Place 1 tsp tuna mixture into each nori wonton and top each with wasabi cream. Sprinkle with sesame seeds. Serve immediately. S

JOHNNY GARLIC'S AHI WON TACOS

Steps:

• In a deep-fryer or heavy-bottomed pot, heat the canola oil to 360 degrees F. Fold the pot sticker skins to create a taco shape and fry in the canola oil. Set aside to cool.
• In a small bowl, gently toss the tuna, Mango Jicama Salsa and Sweet Soy Sauce. Fill each taco shell with 1/4 of the mixture, and finish with a 1/2-ounce drizzle of the Wasabi Cream.
• To serve, arrange the tacos over a bed of the pea shoots and dress with the eel sauce.
• In a small bowl, gently stir all of the ingredients together. Allow the flavors to marry for 20 minutes before serving.
• Whisk all ingredients in a small bowl until well combined. Let the mixture sit in the refrigerator for 15 minutes or until ready to serve.
• Combine all of the ingredients in a mixer fitted with a paddle attachment. Whip on high until the mixture forms hard peaks, about 5 minutes. Refrigerate until ready to use.

NORI CHIPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet.
• Arrange nori smooth-side down on the prepared baking sheet. Lightly brush olive oil over nori; season with salt.
• Bake in the preheated oven until nori is dry and crispy, 3 to 4 minutes.