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Lesley's Grilled Peppered Tuna on Wonton Skins with Shiitake Salsa |
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| Category: | Appetizers |
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| Source: | Deberah and Lesley Sutter |
| Number of Servings: | Serves 8 |
| Ingredients: | Shiitake salsa: 1 tablespoon vegetable oil 8 ounces shiitake mushrooms, trimmed and diced 3 medium tomatoes, diced 1/2 bunch cilantro, chopped 3 tablespoons soy sauce 1 tablespoon Asian sesame oil Wontons: Peanut or vegetable oil, for frying 24 wonton skins Tuna and final assembly: 12 ounces fresh tuna filet Olive oil Cracked black pepper |
| Directions: | The salsa and wontons can be prepared ahead of time. Grill the tuna at the last minute, while you're assembling the dish.
Warm the olive oil in a skillet over high heat. Add the mushrooms and sauté until soft, 2 to 3 minutes. Add the soy sauce and remove from the heat. Stir in the tomatoes, cilantro and sesame oil. Let cool. Set aside. In a deep saucepan or sauté pan, heat one inch of peanut or vegetable oil to 350F. Add the wonton skins and fry until crispy, 2 to 3 minutes. Remove and drain on paper towels. Brush the tuna with the olive oil; sprinkle with the pepper. Grill or broil until medium-rare, 5 to 6 minutes per side. Slice the tuna against the grain into 1¼4-inch slabs. Place a slab of tuna on each wonton and top with a dollop of the salsa. Serve at room temperature. |
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