Recipe By : Jeff Bacon CEC CCA AAC
Serving Size : 12 Preparation Time :0:00
Amount Measure Ingredient — Preparation Method
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8 ounces tuna steak — sashimi grade
6 each won-ton wrappers
1/2 cup heavy cream
2 teaspoons wasabi powder
3 tablespoons sesame seeds
1 pinch ginger — powdered
1 pinch salt
1 pinch pepper
1 tablespoon pickled ginger
1/2 cup soy sauce
1/2 cup honey
2 cups peanut oil
Combine soy and honey in a small sauce pot and simmer until reduced by 1/2.
When cool, mixture will be slightly thick.
Season tuna with salt and pepper then pour sesame seeds into a shallow pan.
Press tuna into seeds on both sides until well coated.
Chill until ready to sear.
Cut each square wonton wrapper into four triangles for a total of 24 pieces.
Heat all but one teaspoon of peanut oil in a non stick skillet unti very hot.
Fry wontons until goldena nd crisp. Season with salt and pepper
Sear tuna on both sides until seeds are golden brown yet
tuna is rare in center. Allow to cool at lest 20 minutes.
Whip cream until soft peaks form
Add wasabi powder to cream and mix in.
Slice tuna into 24 equal pieces about 3/4 inch by 3/4 inch
Top each won ton crisp with one piece of tuna, then one small
slice of pickeled ginger, then a dab of wasabi whipped cream
then a drizzle of soy reduction.
Serve on platter