Note: Place the tuna in the freezer for about Ĺ hour before cutting. Make sure to get sashimi grade. Donít buy it if it has a rainbow sheen. Cut the tuna at the last minute.
1/2 tbsp sesame oil mixed with 1/2 tbsp vegetable oil
12 3 x 3 1/2-inch square wonton wrappers, cut into quarters
10 oz sashimi grade tuna, chopped into a 1/8-inch dice and chilled
3 tbsp green onions, chopped
3 tbsp cucumber, diced
1 tsp jalapeno, seeded and chopped
1 tsp fresh ginger, peeled and grated
1 tbsp plus 1 tsp soy sauce
1 tbsp sesame oil
1/2 tsp wasabi paste
lime to taste
Preheat oven to 350 degrees. Brush baking sheet with mixed sesame and vegetable oils. Arrange wontons on sheet. Brush tops of squares with remaining oil. Bake 8-10 minutes. Set aside and cool. In a small bowl, combine soy sauce, sesame oil and wasabi paste. Toss with the tuna. Serve with wontons.
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