CRISPY NORI WONTONS WITH BARELY SEARED TUNA AND WASABI CREAM

CRISPY NORI WONTONS WITH BARELY SEARED TUNA AND WASABI CREAM image

Yield 8 servings

Number Of Ingredients 19

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WASABI CREAM
1/4 mayonnaise
1 T fresh lime juice
1 T prepared wasabi
NORI WONTONS
24 (3inch) square wonton wrappers, cut in half
1 (7 inch) sheet nori, cut into 48 (1 inch) squares
2 egg whites, beaten
3 to 4 cups canola oil for deep frying
BARELY SEARED TUNA
12 oz sushi quality tuna steak, cut into 1/4 inchdice
1/2 cup thinly sliced scallions
1 T soy sauce
1 T dry vermouth
2 T fresh ginger root, minced
1 medium garlic clove, minced
1/4 tsp salt
1 T canola oil
1 T sesame seeds, toasted

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