Crispy Nori Wontons With Barely Seared Tuna And Wasabi Cream Recipes

SEARED TUNA WITH LEMON-WASABI DRESSING AND HOT MUSTARD WONTON CHIPS

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Arrange wonton wrappers on prepared baking sheet and spray with cooking spray. Season the tops with salt, black pepper and mustard powder, to taste. Bake 6 minutes, until golden brown and crisp.
• Meanwhile, coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of tuna steaks with salt and black pepper. Place tuna on hot pan and sear 2 to 3 minutes per side for medium doneness.
• Meanwhile, in a small bowl, whisk together soy sauce, lemon juice, wasabi paste, and sesame oil. Transfer tuna to a serving plate and spoon dressing over top. Sprinkle the top with scallions. Serve wonton chips alongside.

CRISPY WONTON CUPS WITH TUNA SALAD

Steps:

• Preheat the oven to 375 degrees F. Coat a 12-cup mini muffin tin with nonstick cooking spray.
• Place 1 wonton wrapper into each cup. Press the wontons into the cups with your fingers and spray each wrapper with cooking spray. Bake until they are golden brown, 5 to 6 minutes. Remove from the oven and let cool.
• Slice 1/2-inch thick slice from the onion and cut into thirds (reserve the remaining onion for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette and the Online Round 2 Recipe Ham and Cheese Breakfast Burrito). Into the bowl of a mini food processor, add the onion, ginger, brown mustard, red wine vinegar, crushed red pepper, canola oil, salt, and pepper, and pulse until combined. (If you do not have a mini food processor, finely chop the onion and ginger and whisk together with mustard, vinegar, oil and red pepper flakes.) Place into a bowl with the tuna. Thinly slice 1/2 cup of the snow peas (reserve remaining 1 cup snow peas for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and stir to combine.
• Fill each wonton cup with the tuna salad, transfer to a serving platter, and serve immediately.

CRISPY NORI WONTONS WITH BARELY SEARED TUNA AND WASABI CREAM

Steps:

• to make the wasabi cream: In a small bowl, combine mayonnaise, lime juice and wasabi. Taste and add more wasabi or lime juice if necessary. (Can be prepared one day ahead, cover, chill) To make crispy nori wontons: Using a pastry brush, bruch centerof each wonton rectangle with egg white and top with a nori square. Heat oil in a deep, heavy bottomed pot to 374 degrees. Working in small batches, gently place nori wontons into oil and fry for about 30 seconds, until wontons are golden and noris form shallow pockets. Remove nori wontons from oil with slotted spoon. Drain on paper towels. Repeat until all wontons are fried. If preparing ahead, store in airtight container for up to 1 day. To prepare tuna: in a medium bowl, combine diced tuna with scallions, soy sauce, vermouth, ginger root, garlic and salt. In nonstick skillet set over high heat, heat 1 T oil until it just begins to smoke. pour tuna mixture into oil and quickly toss with spatula for about 30 seconds, until tuna is lightly cooked and shows a deep caramel color in some spots but is still pink in others. To assemble individual crisps, check nori wontons first. If they are limp, place on a baking sheet, bake at 400F for a few minutes and let cool. Place 1 tsp tuna mixture into each nori wonton and top each with wasabi cream. Sprinkle with sesame seeds. Serve immediately. S

SEARED TUNA WITH GREEN ONION-WASABI SAUCE

Steps:

• Whisk 1/2 cup water and wasabi powder in medium bowl to form smooth paste. Whisk in soy sauce, 2 tablespoons peanut oil, Sherry, sesame oil and ginger. Stir in green onions. Set aside.
• Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon peanut oil in heavy large skillet over high heat. Add tuna and sear until opaque in center, about 3 minutes per side.
• Spoon cucumber onto center of plates. Top with tuna. Spoon sauce around. Garnish with radish sprouts.

SEARED TUNA WITH WASABI-BUTTER SAUCE

Steps:

• Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
• Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
• Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.