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.
- 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
- Mix the mayonnaise in a small bowl with a whisk until smooth.
- Combine the Wasabi powder with the water to make a smooth paste.
- 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.
- Combine the two sesame seeds on a flat plate.
- Cut the tuna steak into 1-inch wide strips.
- Season the strips with salt and pepper and then roll in the sesame seed mixture pressing down firmly to make the seeds adhere.
- Heat a heavy frying pan for 30 seconds. Add 1 Tablespoon of peanut oil and heat for 15 seconds until hot, but not smoking.
- Sear for 30 seconds to 1 minute on each side. Remove from pan and set aside on a cutting board.
- Cut the wonton skins in half on the diagonal to create triangles.
- 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.
- 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.
- Serve as a finger food.