Sesame Crusted Tuna Tapas with Wasabi Mayonnaise

This is an appetizer I helped create for my daughter’s Bat Mitvah reception. Although the seared tuna can be presented on a cracker or toast point, it’s pretty cool to serve it on a fried wonton triangle. The triangles can be fried hours in advance, and all components prepared prior to assembling. These are great as part of a heavy hors’deouvres party or the focal point of pre-dinner noshes.

Ingredients

• ¾ cup Hellmann’s Mayonnaise
• 1 teaspoon Wasabi powder
• 1 Tablespoon water
• 2 teaspoons soy sauce
• 1 teaspoon Cream Sherry
• 2 teaspoons minced fresh ginger
• 2 teaspoons sesame seed oil
• 8-12 ounces Ahi Tuna steak-about 1 – 1 ½ inch thick
• Kosher salt and freshly ground black pepper
• 2 Tablespoons black sesame seeds
• 2 Tablespoons white sesame seeds
• 1 Tablespoon peanut oil
• 1 cup or more peanut oil for deep-frying
• 20 wonton skins-about 8 ounces
• 2 Scallions thinly sliced

Preparation Instructions

1. Mix the mayonnaise in a small bowl with a whisk until smooth.
2. Combine the Wasabi powder with the water to make a smooth paste.
3. Add the Wasabi paste and the soy sauce, sherry, ginger and sesame seed oil to the mayonnaise and whisk until well combined and smooth. Set aside until needed.
4. Combine the two sesame seeds on a flat plate.
5. Cut the tuna steak into 1-inch wide strips.
6. Season the strips with salt and pepper and then roll in the sesame seed mixture pressing down firmly to make the seeds adhere.
7. Heat a heavy frying pan for 30 seconds. Add 1 Tablespoon of peanut oil and heat for 15 seconds until hot, but not smoking.
8. Sear for 30 seconds to 1 minute on each side. Remove from pan and set aside on a cutting board.
9. Cut the wonton skins in half on the diagonal to create triangles.
10. Heat the remaining oil to 375F in a wok or deep fryer to a depth of 1”. When the oil is hot, fry the wonton skins in small batches until golden brown. Drain on paper towel.
11. To assemble Tapas, put a dollop of seasoned mayonnaise on a wonton triangle. Slice the tuna ¼ inch thick and place one slice on the mayonnaise and sprinkle with some of the chopped scallion.
12. Serve as a finger food.