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

  • 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
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Dylan Garret

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