Fried Wontons Stacked with Ahi Tuna
I saw a picture of these and they sounded and looked so good that I had to try and re-create them.
I saw a picture of these and they sounded and looked so good that I had to try and re-create them.
- 1/2 cup mayonnaise
- 2 tablespoons plain yogurt
- -- topping --
- 12 ea -- fried wonton base --
- 12 ea wonton wrappers halved
- 2 cups canola oil or other vegetable oil
- 2 pounds ahi tuna sushi grade
- bean sprouts for garnish
- -- wasabi mayonnaise --
- 2 tablespoons wasabi paste
- 2 teaspoons lime juice fresh
- 1 tablespoon fresh coriander chopped
- Carbohydrate 78.2892121225477 g
- Cholesterol 239.988566489362 mg
- Fat 268.933482956555 g
- Fiber 2.12542994133094 g
- Protein 114.621402260604 g
- Saturated Fat 25.0852868040774 g
- Serving Size 1 1 Dozen (892g)
- Sodium 1476.08800354594 mg
- Sugar 76.1637821812168 g
- Trans Fat 13.1026082956536 g
- Calories 3175 calories
Step-by-step
- Heat oil in a 10-inch skillet to 350 degrees. Drop wonton rectangles in hot oil, 6 at a time. Fry, turning chips once or twice, until golden brown, 45 seconds to 1 minute. Remove with tongs or slotted spoon and drain on a large wire rack set over a shallow pan.
- To make Wasabi Mayonnaise, in a small bowl mix together mayonnaise, plain yogurt, wasabi paste, lime juice and corriander; chill.
- Sear Tuna on hot grill for 1 minute per side. Let cool.
- Thinly slice tuna across the grain.
- Top each wonton with a slice of tuna, garnish with Wasabi and sprouts
Standard measurements on a page cannot convey how quickly thin wheat wrappers react to boiling oil. Wonton skins contain little moisture, meaning they brown rapidly at 350 degrees Fahrenheit. Maintaining that oil temperature requires adding only six rectangles at a time to prevent the pan from cooling down. When frying, watch for the bubbles around the edges to subside from aggressive boiling to a gentle simmer, which signals the moisture has evaporated and the crisp texture is achieved within 45 to 60 seconds. Fresh ahi tuna demands a distinct thermal approach. Searing the fish for exactly one minute per side on a hot grill creates a thin cooked perimeter while leaving the interior completely raw. Slicing that chilled protein across the muscle fibers rather than parallel to them shortens the connective tissue, yielding tender bites that won't pull apart from the crunchy base underneath.
Balancing Heat and Fat in Fusion Appetizers
Fusion finger foods gained popularity in urban coastal markets during the late twentieth century, borrowing techniques from Japanese sushi bars and Chinese dim sum traditions. Combining raw ocean fish with deep-fried pastry creates a deliberate tension between textures and temperatures. Canola oil serves as the standard medium because its high smoke point prevents off-flavors, but neutral grapeseed or refined peanut oil work equally well. Wasabi paste provides pungent heat that cuts through the rich fat content of both the mayonnaise base and the dense tuna protein. Incorporating fresh lime juice introduces necessary acid to brighten the emulsion before it rests in the refrigerator.
- Monitor oil recovery times closely between batches to maintain consistent crispness.
- Use a heavy cast-iron skillet if a grill is unavailable for the tuna sear.
- Sharpen knives completely before cutting chilled fish to prevent tearing the delicate flesh.
