Sesame Seared Tuna on Wonton Crisps with Wasabi Creme Fraiche

A simple and elegant appetizer that is a crowd pleaser. Seared rare tuna sits on top of deep fried wonton triangles- I know, I know, frying is so – well, delicious – but if you prefer to avoid this you can use a crisp rice cracker. The garnish of wasabi creme fraiche plus a tiny dot of brunoise of papaya and a sprinkling of chives add just the right color and elevate this to restaurant material. But of course, ever so much better.

Sesame Tuna on Wonton Crisps with Wasabi Crème Fraiche

This recipe makes about 25/ 30 pieces

Ingredients

1 piece ahi grade tuna, 3/4 pound, cut into log shapes about 4 inches long by 1 ½ inches wide

1/4 cup dark sesame oil

3 Tablespoons soy sauce

1 cup sesame seeds, black and white, toasted in a dry skillet until golden

1/4 package square wonton skins

Vegetable or peanut oil for frying

1/2 ripe papaya, peeled, seeded, cut into thin 1/4 inch long pieces

Chives, snipped, garnish

Procedure

1. Place the tuna in a bowl and coat with the sesame oil and soy sauce. Marinate about 20 minutes.  

      Place the seeds on a baking sheet and dip the tuna in them, turn to coat.

2. Heat a sauté pan over high heat. Lightly brush with vegetable oil. Sauté the tuna for 2 to 3 minutes on each side. Remove to a cutting board and slice against the grain, then cut into cubes. 
3. Cut the wontons into triangles. Heat enough oil to come up the side of the pan by 2 inches. When it is hot but not smoking fry the wontons a few at a time for about 30 seconds. Drain on paper towels. 

4.   Top the wonton triangles with a cube of tuna and spoon a dollop of the wasabi crème on each piece of tuna. Garnish with the papaya and chives.

Wasabi Crème Fraiche

1/2 cup crème fraiche, sour cream or mayonnaise

2 teaspoons wasabi powder

Salt, to taste

1. Combine the above in a small bowl, taste and adjust seasoning.