- 1 T Sesame Oil
- 3/4 tsp. soy sauce
- 1/2 tsp. Sriracha (Asian hot chili sauce)
- 8 ounces fresh tuna, diced up in very small pieces
- 1 T thinly sliced fresh chives, plus 1 T for garnish
- squeeze of 1/2 fresh lemon (1/2 tsp.)
- dash of salt and pepper to taste
- Gaufrettes or waffle-cut potato chips for serving or thin Rice Crackers or Sesame Wonton Chips (recipe at bottom)
Mix sesame oil, soy sauce and Sriracha in a small bowl (If you absolutely can’t fine Sriracha, use hot sauce, I found Sriracha in the Chinese food section of Winn-Dixie, Publix carries it too!). Set aside. Cut up the freshest Sushi grade tuna you can get at the fish market into very, tiny pieces. Mix the tuna with the diced chives. Squeeze 1/2 of a fresh lemon over tuna, (just a small amount). Add the sesame oil mixture to the tuna and gently combine with a fork. Sprinkle slightly with salt & fresh ground pepper. Place tuna in serving bowl and garnish with 1 T chopped chives.
You can serve immediately, or refrigerate (covered with plastic wrap) for up to 4 hours. Serve along side the waffle chips. The tartare is traditionally spooned on to the chip for serving.
***Sesame Wonton Crisps***
12 wonton wrappers (can substitute egg roll wrappers)
2 tablespoons olive oil
3 tablespoons sesame seeds
Sesame Wonton Crisps: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack.
Chop up Haas avocado, squeeze lemon juice and salt and pepper to taste. Place sprouts on bottom of plate. Stack avocado and tuna on top of sprouts with stack ring. Top with a few sprouts.