{"id":3544,"date":"2009-12-27T18:29:55","date_gmt":"2009-12-28T01:29:55","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=3544"},"modified":"2019-10-20T06:36:42","modified_gmt":"2019-10-20T13:36:42","slug":"thai-tuna-wonton-chip","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=3544","title":{"rendered":"Thai Tuna Wonton Chip"},"content":{"rendered":"

Beautiful little wonton with a spicy bite.<\/span><\/strong><\/p>\n

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.<\/span><\/p>\n

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<\/a>). So I have started revisiting tuna and if you try this recipe, I don’t think you will be disappointed.<\/span><\/p>\n

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.<\/span><\/p>\n

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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\u00b0 oven until nice and brown. Maybe 10 minutes or so.<\/span><\/p>\n

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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.<\/span><\/p>\n

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Marinated tuna grilled 2 1\/2 minutes per side. Chilled and then sliced.<\/span><\/p>\n

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.<\/span><\/p>\n

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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.<\/span><\/p>\n

Sit back and enjoy!<\/span><\/p>\n

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Thai Tuna Wonton Chip<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t2-3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tpcs.<\/span>\n\t\t\t\t\t\t\t\t\t\t3-4 oz. each fresh tuna (sushi grade)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tMarinade for tuna<\/span>\n\t\t\t\t\t\t\t\t\t\tsee below<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\twonton or egg roll wrappers<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsesame oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tNapa Cappage<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tGreen and Red Bell Pepper<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCarrot<\/span>\n\t\t\t\t\t\t\t\t\t\tjulienned<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tChili Garlic Sauce<\/span>\n\t\t\t\t\t\t\t\t\t\tor Sriracha Hot Chili Sauce<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tSweet Soy Ginger Glaze<\/span>\n\t\t\t\t\t\t\t\t\t\tfrom Williams Sonoma or make your own<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTuna Marinade:<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tRice vinegar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tsoy sauce<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1-2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tSirarcha Hot Sauce<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1-2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\twhite wine<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tginger powder<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t
      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\u00b0 until nice and brown. You can freeze at this point until you need them. I did mine weeks in advance.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      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.\u00a0 You will only want about 1\/8-1\/4\" of the tuna on each side to cook.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    4. \n\t\t\t\t\t\t\t\t\t\t
      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n

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