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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.