Hot & Spicy Tuna Wonton
They say there are many fish in the sea
But there is only one for me.
It could be they don’t mean my mate
Maybe they mean what’s on my plate.
In that case I would find and seek
A different fish every day of the week.
I would clean them, cook them, eat and be done
Dump their bones and try another one.
Salmon, haddock, pickled herring
Hands off my fish, I’m not good at sharing.
Flounder, grouper, snapper and sole
Grilled or steamed I’ll eat them whole.
Butter, white wine or tapenade
With these things I’ll top my cod.
Tonight I dine with Tuna Tartare
Hot and spicy, the best by far.
Diced and married with avocado
I’ll even eat it in a grotto.
Cilantro, green onions, wasabi, soy
You could even add bok choy (well, not really).
Fried up crisp in a fresh wonton
Hurry now before it’s gone.
Dip it in and take a bite
The sweet hot sauce will surely delight.
This is a variation on a recipe given to me by Jeananne Kiper and Loretta Butorac. Thank you for a great new appetizer!
1/2 Pound Fresh Ahi Tuna – Cubed
1 Avocado – Cubed
1 Cup Cilantro – Chopped
4 Green Onions (both green and white part) – Chopped
2 Teaspoon Hot Sauce
2 Teaspoons Sesame Oil
1/2 Teaspoon Coarse Salt
1 Package Spring Roll-Sized Wonton Wrappers
2 Cups Vegetable Oil
1/2 Cup Water
In a bowl, add the cubed tuna, cubed avocado, cilantro, green onions, hot sauce, lime juice, sesame oil and salt. Mix gently. Place a wonton wrapper on a cutting board or other flat surface. In the middle of the wonton, spread a small amount of wasabi (to taste). On top of the wasabi, add two tablespoons of the tuna mixture. Dab your finger in water and wet the edges of the wonton, in towards the tuna mixture. Connect the corners to make the shape of a triangle. Press the sides of the triangle down firmly all the way in toward the mixture.
Pour the vegetable oil into a deep frying pan and heat to medium high. Place one wonton in the oil one at a time. The oil should be hot enough so that the wonton cooks in about 10-12 seconds. Take the wonton out when it is lightly golden and crispy. The tuna should not be cooked through. Place the wonton on a paper towel to soak up any extra oil.
To serve, cut the wontons in half and either dip or drizzle the sauce on top.
Asian Dipping Sauce
1/2 Cup Soy Sauce
1/2 Cup Rice Wine Vinegar
1 Clove Garlic – Minced
1 Tablespoon Ginger – Chopped
1 Tablespoon Green Onion – Chopped
2 Teaspoon Sesame Oil
1 Teaspoon Sesame Seeds
1 Tablespoon Sugar
1/2 Teaspoon Wasabi (or to taste)