- 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
- 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 1Â¼4-inch slabs.
Place a slab of tuna on each wonton and top with a dollop of the salsa. Serve at room temperature.