Seared Ahi Tartare on Wonton Chips with Creamy Avocado

Posted by Chef Richard Sweeney in Recipes Nov 19th, 2009 | no responses

Yields about 3 cups of tartare

  • 8 oz. Ahi Tuna
  • 4 Tbsp. Extra virgin Olive Oil
  • Kosher Salt & Pepper
  • 1 Jalapeno, seeded and minced
  • 1/3 cup Cilantro leaves, chopped
  • 1/2 Red Onion, minced
  • 1 fl.oz. Rice Wine Vinegar
  • 1 fl.oz. Soy Sauce
  • 1 fl.oz. Lime Juice
  • 1/2 Package Wonton Skins
  • Sesame Seeds
  • 2 Avocados
  • 1/3 cup Lime juice
  • 1/2 cup Half & Half
  • 2 oz. Sour Cream

  1. Heat a heavy small saute pan over high heat for 2 minutes to get VERY hot.  Brush the tuna lightly with olive oil and sprinkle with salt & pepper.  Place in pan and sear exposed sides and begin to brown the outside.  Remove from pan and cool.
  2. Dice cooled ahi and combine in a mixing bowl with the jalapeno, cilantro, and onion.  Chill until ready to serve.
  3. In a separate bowl, combine vinegar, soy, and lime juice and mix well.  Just before serving, drizzle a little more than half the mixture over the tuna mixture and toss well to coat. (add more of the soy mixture if needed).
  4. While chilling tuna / tuna mixture, bake the wonton chips:
    1. Preheat oven to 375F.  Spray a baking sheet with non-stick cooking spray.
    2. Cut the wonton skins in half (diagonally) and lay on the sprayed pan, being careful to not let them touch.
    3. Spray the tops of the skins with more cooking spray and sprinkle on sesame seeds (optional lightly salt & pepper)
    4. Bake about 8 minutes, or until crispy and golden.  Remove to a wire rack to cool.
  5. To make the Creamy Avocado Sauce:
    1. In a food processor, combine the avocados, lime juice, sour cream, and half and half with a pinch of salt.  Process until smooth.
  6. To Serve/Assemble: Spread some of the creamy avocado onto each wonton chip you’re using.  Then place about 1 Tbsp of the the dressed ahi on top of the avocado.  Sprinkle sesame seeds and/or finely chopped cilantro on top and serve.



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