Lesley’s Grilled Peppered Tuna on Wonton Skins with Shiitake Salsa

Deberah and Lesley Sutter
  • 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

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.

Published on June 23, 2010
About the Author
Wine Enthusiast

Where Wine Lives. The World In Your Glass. Check out our Facebook page at facebook.com/WineEnthusiast.

The latest wine reviews, trends and recipes plus special offers on wine storage and accessories
Please enter a valid email address
privacy policy