Appetizers › Ahi Tuna Tartare in Sesame Wonton Cups

Makes 24 appetizers

Wonton Cups

• 24 wonton wrappers
• canola oil spray

Tuna Tartare

• 9 ounces sushi-grade tuna, cut into 1/4-inch cubes
• 2 tbsp green onions, green parts only, finely chopped
• 2 tbsp sesame seeds, toasted
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp fresh ginger, grated
• 1 clove garlic, minced
• 3/4 tsp orange zest
• 1/2 tsp Sriracha (red chili sauce)
• 2 tbsp cilantro, finely chopped
• 1/2 tsp kosher salt
• 1 avocado, cut into 1/4-inch dice

Preheat oven to 350°F.

Make Wonton Cups
Spray mini muffin tins with canola oil.  Spray (or brush lightly) both sides of each wonton wrapper with canola oil. Place wrappers in mini-muffin tins.  Bake until golden, about 6 minutes. (They can burn easily so watch carefully.) Remove cups from pan and let cool on a cooling rack. (Alternatively, if you want triangles, cut the wonton squares on an angle to make two triangles.  Arrange triangles on a baking sheet.  Spray with canola oil on one side, or brush lightly.)

Prepare Tuna Tartare
Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, Sriracha, cilantro and salt together in a medium bowl.

Assemble
Right before ready to serve, add avocado and lime juice to the tuna mixture.   (Do not add in advance.)   Gently mix.  Place a heaping teaspoon of the tuna tartare in each wonton cup.  Garnish with a sprig of cilantro.   Serve immediately. 

Bibby Gignilliat, Founder and Executive Chef
Parties That Cook®
601 Minnesota St, Suite 115
San Francisco, CA 94107
tel. 415.441.3595 | fax 415.358.4090
www.PartiesThatCook.com
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