Wonton Crisp Appetizers with Ahi Tuna
Peggy’s Wonton Crisps
Preheat oven to 350 degrees
Very lightly oil a baking sheet with sesame oil.
Cut square wonton wrappers into four round(ish) pieces. I use pinking
shears so they look more home spun. Scissors OK too.
Place them on a cooking sheet and lightly brush with more sesame oil.
Lightly. Then, sprinkle them with sesame seeds.
Bake for 5 to 8 minutes or until brown and crispy. Watch them as they
burn easily.
Store in airtight container. Use within 2 days.
Asian slaw
Fresh pea pods, carrots, jicama(equal parts), a little napa cabbage. Cut all of these vegetables into
match stick shape 1 to 1 1.2 inch length. Toss all and add lots of cilantro.
Dressing:
4 parts mayo, 1 part dijon mustard, 2 tbsp honey, tiny bit of orange
zest, and couple of splashes red wine vinegar (all to taste._
Ahi Tuna
Generously salt and pepper Ahi, and grill on hot BBQ or range grill
searing on both sides, rare in center.
Make a mixture of soy and wasabi to taste
Assemble:
Lightly dress the slaw, and top each crisp with slaw, a slice of Ahi
and then top Ahi with the wasabi/soy mixture. Sprinkle more sesame
seeds in slaw or on top of Ahi if you want.
