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
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.