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by on December 27th, 2009

Thai Tuna Wonton Chip

Beautiful little wonton with a spicy bite.

I never ate tuna any way other than out of a can until just a few years ago. When we were first married back in 1969 I think I was  really into cooking or at least trying to learn to cook. I remember ordering a computerized menu plan for a month’s worth of recipes. I remember trying every one of them. My least favorite and I think that is why I had a mental block against tuna for years was a recipe for Tuna Noodle Rosie Casserole. I have to admit I hate hot tuna casseroles to this day because of this recipe. It was made with noodles, canned tuna, green peas and some kind of tomato soup or sauce. I gag even thinking of that recipe.

In the last few years I have tried more new things from pork belly to veal cheeks and even deer heart (at our day after Thanksgiving feast). So I have started revisiting tuna and if you try this recipe, I don’t think you will be disappointed.


I came across this recipe for Thai Wonton Chips and ALL it had on it was a few slivered vegetables. With a bunch of tweaking, I came up with this recipe. It was a favorite at one of the Christmas parties I catered recently.

I used a 2 1/4″ fluted cutter and stacked several wonton pieces on top of each other and cut several at a time. You could put these flat on a cookie sheet but I put them over mini muffin pans so they sunk down a little making more of a little bowl or cup. Don’t press into the pans though. Brush these with sesame oil and bake in 350° oven until nice and brown. Maybe 10 minutes or so.

You can use any kind of veggies you want. I used Napa cabbage, julienned carrots, a little green pepper and red bell pepper. I think some finely minced green onion would be a great addition.

Marinated tuna grilled 2 1/2 minutes per side. Chilled and then sliced.

I chilled the tuna down pretty quickly by putting on some crushed ice. You would want to marinate, grill, slice and serve the tuna on the same day. I bought this tuna in individual wrapped pieces in our frozen section. Each piece was under $3.00 and probably weighed about 3-4 oz. each.

I made about 160 of these the night of the party so I’m giving you a basic recipe and you can scale it down or up to suit how many people you are serving.

Thai Tuna Wonton Chip

2-3 pcs. (3-4 oz. each) fresh tuna (sushi grade)
Marinade for tuna (see below)
wonton or egg roll wrappers
sesame oil
Napa Cappage
Green and Red Bell Pepper
Carrot, julienned
Chili Garlic Sauce (or Sriracha Hot Chili Sauce)
Sweet Soy Ginger Glaze (from Williams Sonoma or make your own)
Tuna Marinade:
4 Tbsp. Rice vinegar
3 Tbsp. soy sauce
1-2 Tbsp. Sirarcha Hot Sauce
1-2 Tbsp. white wine
1/2 tsp. ginger powder

Cut the wontons with a 2 1/4″ cutter. Brush with sesame oil and drape over a mini muffin pan hole. Do not push all the way in. Just let them cup a little making it bow a little. Bake these in a 350° until nice and brown. You can freeze at this point until you need them. I did mine weeks in advance.

Marinade: Mix marinade ingredients and put the tuna in for about 30 minutes per side. Remove from marinade and sear 2 1/2-3 minutes per side.  You will only want about 1/8-1/4″ of the tuna on each side to cook.

For the vegetables, cut the Napa cabbage in half and using a very sharp knife, slice very thin. Peel and zulienne carrots. Either try and julienne the bell peppers (I gave up) or chop finely. Set this aside.

To assemble, put down the chips, top with a little of the veggie mixture. Put a dot (a dot is more than enough) of the chili paste on top of the veggies, top with small tuna piece then a drizzle of the Sweet Soy Ginger Glaze and finish with a sprinkle of black and white sesame seeds. 

Sit back and enjoy!

 

 

 

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