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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.
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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.
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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.
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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.