Seared Ahi Tuna Wonton Cups Recipe. Seared Ahi Tuna served in wonton cups makes a healthy and elegant little appetizer bite for your next party. Tuna seared in a sesame soy sauce served with pickled ginger.
1/2TToasted Dark sesame oil - found in the Asian aisle
1Tlemon juice - fresh squeezed
1/2 tgarlic powder
1Tdark and light sesame seeds
1scallion - whole, sliced
24pickled ginger - slices
1 English cucumber - thinly sliced lengthwise
salt and pepper to taste
vegetable oil or cooking spray - for cooking
1Cseaweed salad - purchase from your local sushi shop or supermarket
Preheat oven to 425 degrees.
Melt butter and set aside.
Whisk egg with 1 T of water until smooth
Spray a mini muffin tin liberally with cooking spray or olive oil
Place a wonton wrapper in each mini muffin tin
Brush each wonton with egg-wash
Lightly brush wonton wrappers with melted butter
Bake for 5 minutes or until the purses are becoming golden
Cover with foil and cook an additional 5 minutes
Remove from oven and let cool.
If making in advance remove from tin and cool completely, then store tightly covered in the refrigerator. To serve, bring to room temperature.
Seared Ahi Tuna
In a bowl, whisk together the first 7 ingredients to make a marinade.
Towel dry tuna steaks and place on a large piece of plastic wrap in a glass dish.
Place tuna in a large bowl and season with salt and pepper.
Pour marinade over the fish, turning to coat well throughout.
Wrap fish in plastic and chill for 30 minutes to an hour.
Remove fish and coat in sesame seeds.
Heat oil in a large skillet, wok or griddle until oil is smoking.
Sear 1 1/2 inch thick ahi steaks for 1 1/2 minutes per side on high heat, carefully flip with a fish spatula or flat spatula. If your tuna steaks are thinner reduce cooking time appropriately.
Transfer seared ahi to a platter and let rest 5 minutes. Use a very sharp serrated knife to slice thinly across the grain to cut tuna into 1/2-inch bite size pieces
If making in advance cover tightly and store up to 24 hours in the refrigerator
To Assemble Seared Ahi Tuna Wonton Cups
Place a small scoop cold seaweed salad in a room temperature wonton cup
Place seared tuna on top of seaweed salad
Cut a slice of cucumber in half and roll. Add to wonton cup
Garnish with pickled ginger and scallions and optionally wasabi
Serve with a side of soy sauce
Make Ahead:This is a super easy appetizer to serve at any party since the wonton cups can be made the day before the party and the tuna can be served warm, room temperature or cold.Seared TunaThe seared tuna can be made up a day in advance and stored tightly covered in the refrigerator. Wonton CupsWonton cups can be made a day in advance. Store tightly sealed in the refrigerator or at room temperature. Wonton cups should be brought to room temperature, if cold, before assembling the wonton cups.